glazed lemon bundt cake
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easter has come and gone. if i hadn’t procrastinated, this recipe would have been more timely. but i did. s#*t happens. after a full day of basketball games (which they won all of) and a major meltdown (mine) i didn’t expect this glazed lemon bundt cake to happen at all. i had to make a late night stop for sugar. and butter. and never in the history of my late night baking has anything successfully made it out of the pan. especially this particular bundt pan. boy was i surprised when it came out perfectly. maybe i need to stress bake more often.
the kids are back to school today, and i finally feel like the house is getting back in order. things get a bit crazy when we are all home for the week. i’d much rather shoot hoops with the kids than do laundry or make a grocery list. and when the weather is picture perfect, who wants to be in the house?
and while i don’t suggest waiting until the day before a holiday to do your menu planning and grocery shopping, it all turned out in the end. we had a wonderful brunch, which included this glazed lemon bundt cake. yes, i know easter is behind us, but this lemon bundt cake would be the perfect ending to any spring meal.
lemon bundt cake
glazed lemon bundt cake
- melted butter and flour for dusting pan
- 3 cups of flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) butter, at room temperature
- 2 1/4 cups sugar
- 4 eggs at room temperature
- 1 tsp vanilla
- 1 cup milk
- juice of 1 lemon (around 3 Tbsp) plus 1 Tbsp lemon zest
- 1/3 cup lemon juice
- 3/4 cup sugar
- preheat oven to 325°
- brush bundt pan with melted butter and coat with flour
- whisk together the flour, baking powder, and salt
- in the bowl of a stand mixer, fitted with the paddle, cream the butter and sugar
- add eggs one at a time, then add vanilla - scrape down the sides of the bowl
- beat in the dry ingredients alternating with the milk
- fold in the lemon juice and zest
- spoon batter into the prepared and and smooth the top
- bake 1 hour 15 minutes - or until a pick inserted into the center comes out clean
- unmold cake immediately onto a rack to cool
- to make the glaze combine lemon juice and sugar in a medium saucepan over medium low heat. stir until the sugar is dissolved then brush on the cake while it is till warm
i absolutely love this fleur de lis bundt pan but have had trouble with cakes sticking in the past. i went heavy handed with the melted butter and flour in the pan, and it seems to have done the trick. it came out perfectly and in one piece.
once cool, you can cover the cake with foil or plastic wrap and keep it at room temperature. chilling will dry the cake out and the flavors will dull. at room temperature your cake will stay fresh for 2 days. after that you would want to keep the cake in the refrigerator.
need a simple but still crazy good dessert? this glazed lemon bundt cake is it.