Zesty Lemon Bundt Cake with Lemon Glaze and Icing

This zesty lemon bundt cake is a perfect balance of bright, citrusy flavor and sweet, tender crumb. It’s finished with a tangy lemon glaze and icing that seep into every bite, creating a moist and flavorful dessert. Whether for a special occasion or just to enjoy with a cup of tea, this lemon cake is sure to impress.

Ingredients (for 8 servings)

Lemon Cake:

• 3 cups all-purpose flour (375 g)
• 2 teaspoons baking powder
• 1 cup unsalted butter (230 g), room temperature
• 2 cups granulated sugar (400 g)
• 1 teaspoon kosher salt
• 3 large eggs, room temperature
• 2 tablespoons lemon zest
• ¼ cup lemon juice (60 mL)
• 1 teaspoon vanilla extract
• 1 cup whole milk (240 mL)
• Nonstick cooking spray, for greasing

Lemon Glaze:

• ½ cup granulated sugar (100 g)
• ¼ cup lemon juice (60 mL)

Lemon Icing:

• 2 cups powdered sugar (240 g), sifted
• 3 tablespoons lemon juice
• 1 lemon, zested (for garnish)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350˚F (180˚C).
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together 3 cups of flour and 2 teaspoons of baking powder.
   • In a large bowl, cream 1 cup of butter, 2 cups of sugar, and 1 teaspoon of kosher salt using an electric hand mixer, until the mixture is light and fluffy (about 3 minutes).
   • Add the eggs one at a time, beating well after each addition.
   • Mix in 2 tablespoons of lemon zest, ¼ cup of lemon juice, and 1 teaspoon of vanilla extract.
   • Gradually add half the flour mixture and beat until just combined. Then add 1 cup of milk and continue mixing. Finally, add the remaining flour mixture and beat until the batter is smooth, scraping down the sides of the bowl as necessary.
3. Bake the Cake:
   • Grease a 10-inch (25 cm) bundt pan with nonstick cooking spray.
   • Pour the batter into the pan, smoothing the top, and tap the pan gently on the counter to release any air bubbles.
   • Bake the cake for 50 minutes, or until a toothpick inserted into the center comes out clean.
4. Make the Lemon Glaze:
   • While the cake is baking, prepare the glaze by combining ½ cup of sugar and ¼ cup of lemon juice in a microwave-safe bowl.
   • Microwave the mixture for 1 minute, stirring halfway through, until the sugar is fully dissolved. Set aside.
5. Make the Lemon Icing:
   • Sift 2 cups of powdered sugar into a medium bowl. Add 3 tablespoons of lemon juice and whisk until smooth and thick.
6. Glaze the Cake:
   • Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack set over a baking sheet.
   • Use a skewer or fork to poke holes all over the top and sides of the cake.
   • While the cake is still warm, brush the lemon glaze over the surface, ensuring it seeps into the holes. If the glaze drips off, allow the cake to cool further before continuing.
7. Ice the Cake:
   • After the cake has cooled completely (at least 1 hour), pour the lemon icing over the top, letting it drip down the sides.
   • Garnish with freshly grated lemon zest for extra flavor and visual appeal.
8. Serve:
   • Allow the icing to set for about 30 minutes. Transfer the cake to a serving platter, slice, and enjoy!

Conclusion

This lemon bundt cake is a true showstopper with its bright lemon flavor, tender texture, and the perfect combination of a tangy glaze and sweet icing. It’s a beautiful dessert that’s both refreshing and indulgent, making it perfect for any gathering or simply as a treat to brighten up your day. Enjoy the delicious burst of citrus in every bite!