I’ve been sharing lemon recipes all week on the blog to celebrate Spring! Be sure to check out my Glazed Lemon Cookies, Lemon Poppy Seed Muffins, and Fresh Squeezed Homemade Lemonade next!
Why you should make this recipe
I recently got a new bundt pan and have been dying to try it out. I mean, nobody really needs more than just one reliable bundt pan, but I have a hard time resisting the fun designs they come out with from time to time. This lemon bundt cake was the perfect recipe to satisfy my craving for a slice of cake without having to go to the trouble of a layer cake. It’s the perfect afternoon treat or after-dinner dessert, especially with a scoop of homemade strawberry ice cream. Really this is a lemon pound cake made in bundt form, but that’s often the case with bundt cake recipes. You could halve the recipe or divide it between two loaf pans instead if you don’t have a bundt pan. After removing the cake from the pan, it gets brushed with a lemon syrup that soaks into the cake and helps seal it so it doesn’t dry out. Then it’s topped with a lemon icing made with fresh lemon juice and powdered sugar. I like to keep the icing on the thick side so it doesn’t just run down and puddle around the cake. It’s a simple but elegant finish.
Recipe Ingredients
Lemons: You will need 3-4 medium lemons for this recipe. Be sure to always zest the lemons BEFORE juicing them because the most potent lemon flavor comes from the zest.Flour: Although I often like to use cake flour for cakes, regular all-purpose flour works well for the more dense crumb of a pound cake.Butter: I always use salted butter in my recipes. If you forget to bring it to room temperature, you can soften it quickly in the microwave for 10 seconds before creaming with the sugar.Sugar: There is granulated sugar in both the cake base and the lemon syrup, with powdered sugar used in the icing.Eggs: Eggs provide richness to this cake as well as binding it together to get the nice crumb.Buttermilk: This ingredient adds a nice tang that goes well with the lemon zest and lemon juice. If you don’t have it on hand, add 1 tablespoon of your lemon juice to a measuring cup and fill it the rest of the way with milk. Let it sit for 5 minutes then use as a great buttermilk substitute.Vanilla extract: I love to use my homemade vanilla extract when I’m baking.Baking powder, baking soda, and salt: These provide just the right amount of lift and flavor to the lemon cake.
How to make this recipe
Variations
Lemon Blueberry Bundt Cake: Try folding 1 ½ cups of fresh or frozen blueberries into the cake batter just before adding to the bundt pan. If using frozen blueberries, toss them with 1 tablespoon of flour first so they don’t sink to the bottom of the pan. Lemon Raspberry Cake: Try serving your lemon bundt cake with a generous drizzle of raspberry coulis over each slice for a beautiful presentation and wonderful flavor combination. Cream Cheese Icing: If you prefer, you could use this cream cheese frosting piped over the top of the bundt cake instead of the lemon glaze.
More Bundt Cake Recipes
Sour Cream Pound CakeThe Most Incredible Chocolate Bundt CakePear Ginger Bundt CakeKey Lime Bundt CakeBlood Orange Cardamom Bundt Cake
More Lemon Recipes
Lemon Mousse by Fresh April FloursBetween The Sheets Cocktail by A Day in the Life on the FarmsStrawberry Vodka Lemonade by SueBee HomemakerGreek Lemon Potatoes by The Spiffy CookieLemon Poppy Seed Dressing by Lemon BlossomsBourbon Lemonade by Our Good LifeStrawberry Vodka Pink Lemonade by Our Crafty CocktailBaked Lemon Pasta by Hezzi-D’s Books and CooksLemoncello Tiramisu by The Redhead BakerLemony Baby Bok Choy Apple and Miso Salad by Shockingly DeliciousGreek Salad with Lemon Vinaigrette by Making MiraclesLemon and Rice Cheese Bombs by Magical IngredientsLemon Poppy Seed Muffins by Devour Dinner
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