Lemon Glazed Lemon Bundt Cake Recipe

When you’re yearning for something bright and cheerful to bake, nothing hits the spot quite like a Lemon Glazed Lemon Bundt Cake. Imagine a buttery, tender crumb suffused with tangy lemon zest and a velvety cream cheese richness, all wrapped up in a golden, sunburst-shaped shell. Each bite packs a double punch of citrusy goodness — first from a sweet-tart syrup, then from a glossy, puckery glaze that truly lives up to the keyphrase. Whether it’s teatime or a spectacular finish to your dinner party, this cake is a citrus lover’s daydream!

Ingredients You’ll Need

Ingredients You’ll Need

This cake is a celebration of simple yet essential pantry staples. Each ingredient is carefully chosen to enhance the tang, richness, and irresistible texture of your Lemon Glazed Lemon Bundt Cake, so don’t skip or swap — every component has a delicious role to play.

• All-purpose flour: Provides the base structure for a sturdy yet tender crumb. Use the spoon and level method to avoid packing too much flour.
• Baking powder: This secret agent lifts your cake, ensuring it rises beautifully in the oven.
• Salt: Just enough to balance out all the sweetness and highlight those zesty lemon notes.
• Unsalted butter: The backbone of rich flavor and moisture; make sure it’s truly at room temperature for creaming.
• Cream cheese: Adds a plush, tangy dimension that sets this cake apart — trust me, you’ll taste the difference.
• Granulated sugar: Sweetens and tenderizes without overpowering our lemony spotlight.
• Lemon extract: Delivers a concentrated, aromatic punch of citrus flavor; don’t skip it!
• Pure vanilla extract: Softens and complements the lemon, adding warmth and depth.
• Large eggs: Hold everything together while adding luxurious richness — bring them to room temperature for the fluffiest texture.
• Freshly squeezed lemon juice: The real star, delivering zing that enlivens every bite of your Lemon Glazed Lemon Bundt Cake.
• Lemon zest: Grated from fresh lemons, this infuses every crumb with vibrant citrus oil.
• Canola oil: A touch of oil ensures the cake stays incredibly moist for days.
• Confectioners’ sugar: The key for a silky-smooth glaze — make sure to sift it for lump-free bliss.

How to Make Lemon Glazed Lemon Bundt Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C). Grab your trusty bundt pan (10-inch) and coat every nook and cranny with butter and flour — or, for extra insurance, use a baking spray with flour. This little bit of effort will ensure your Lemon Glazed Lemon Bundt Cake releases without a hitch or a missing crumb.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt until everything’s evenly combined. This step helps distribute the leavening and salt so you don’t get any sneaky pockets of bitterness or blandness in your finished cake.

Step 3: Cream Butter & Cream Cheese

Get out your stand mixer (or a hand mixer if you prefer) and beat together the softened butter and cream cheese until smooth and creamy — about a minute will do it. This duo is the secret to that pillowy, melt-in-your-mouth texture.

Step 4: Add Sugar and Extracts

Slowly stream in the granulated sugar while mixing, then turn up the speed and beat until the mixture gets fluffy and lighter in color, about 3 minutes. Now add in the lemon and vanilla extracts, and mix to blend those flavors right in.

Step 5: Incorporate Eggs

Lower the mixer speed and add the eggs one at a time, letting each one disappear before adding the next. Scrape down the sides of the bowl as needed — you want a silky, cohesive batter. Then add the fresh lemon juice, zest, and canola oil; mix just until everything looks combined.

Step 6: Combine Wet and Dry Mixtures

Now, with the mixer on low, slowly add your flour mixture. Mix just until the flour vanishes into the batter — over-mixing can steal the lightness right out of your Lemon Glazed Lemon Bundt Cake.

Step 7: Bake to Golden Perfection

Pour the luscious batter into your prepared pan and smooth the top. Pop it in the oven and bake for 60 to 65 minutes; your kitchen will smell like pure sunshine! Look for a golden crust and a toothpick that comes out clean from the center. Let the cake cool on a wire rack for about 10 minutes before gently inverting it to remove from the pan.

Step 8: Make and Brush Lemon Soaking Syrup

While the cake’s still warm, make a quick syrup: heat lemon juice and sugar in a saucepan until the sugar dissolves and it simmers. Let it cool slightly, then brush the syrup slowly all over the cake’s surface, letting it soak up before reapplying. This is what sets Lemon Glazed Lemon Bundt Cake apart — it keeps things moist and amplifies the lemon zing. Allow your cake to cool completely for at least 2 1/2 hours.

Step 9: Whisk and Drizzle the Lemon Glaze

In a measuring cup or bowl, whisk sifted confectioners’ sugar, salt, and lemon juice until you have a thick but pourable glaze. Drizzle it generously over your fully cooled cake, letting it drip artfully down the sides. Give it about 20 minutes to set before slicing in. That glossy finish is impossible to resist!

How to Serve Lemon Glazed Lemon Bundt Cake

Garnishes

Dress up your Lemon Glazed Lemon Bundt Cake with a dusting of extra lemon zest, a few plentiful curls of candied lemon peel, or slices of fresh lemon for a burst of color. For a simple touch, a handful of edible flowers turns the cake into an absolute showstopper at any gathering.

Side Dishes

This cake shines alongside a dollop of lightly sweetened whipped cream, a spoonful of lemon curd, or a bowl of fresh berries like raspberries or blueberries. Need something cool and creamy? A scoop of vanilla bean or lemon ice cream pairs beautifully with every forkful.

Creative Ways to Present

Cut your Lemon Glazed Lemon Bundt Cake into thick slabs and build the dreamiest trifle, layering it with lemon curd and whipped cream in mini glasses. Or serve dainty slices at tea parties, stacking prettily on a cake stand. For a festive touch, drizzle each serving with a little extra glaze and sprinkle with gold sugar.

Make Ahead and Storage

Storing Leftovers

Keep leftover Lemon Glazed Lemon Bundt Cake fresh by storing it tightly wrapped at room temperature for up to three days. If your kitchen is very warm or humid, move the cake to the fridge — just be sure to cover it well to prevent the glaze from drying out.

Freezing

If you want to save some cake for later, you’re in luck: this bundt cake freezes beautifully! Wrap individual slices (or the whole cake without glaze) in a double layer of plastic wrap and then in foil. Pop into the freezer and enjoy within three months for best results. Add the glaze after thawing for a just-made appearance.

Reheating

To bring cold or frozen slices back to their tender best, let them come to room temperature on the counter. If you like, warm slices gently in the microwave for about 15 seconds — just enough to take the chill off, and the lemony aroma will burst forth as if fresh-baked!

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice is best for the brightest, cleanest flavor in your Lemon Glazed Lemon Bundt Cake, but in a pinch, you can use bottled. Just remember, the zing won’t be quite as vibrant — you may also want to add a little extra zest.

What if I don’t have lemon extract?

If you’re out of lemon extract, you can add more lemon zest for extra flavor. The extract provides a more concentrated boost, but additional fresh zest will still give the cake plenty of citrus pop.

How do I prevent the cake from sticking to the bundt pan?

Carefully greasing and flouring (or using a baking spray with flour) is crucial. Be meticulous about getting into all the nooks, and let the cake cool for just 10 minutes before inverting — that’s the sweet spot for easy release.

Can I make this recipe gluten-free?

Absolutely! Substitute your favorite 1-to-1 gluten-free baking blend for the all-purpose flour. Keep an eye on the baking time and consult your flour’s packaging if needed, as textures may vary slightly.

How long does the glaze take to set?

Plan for about 20 minutes at room temperature for the lemon glaze to set. If you’re in a hurry, you can pop the glazed cake into the fridge for a little bit, but don’t rush — the anticipation makes slicing even sweeter.

Final Thoughts

Whether you’re baking for a celebration or just because, the Lemon Glazed Lemon Bundt Cake brings pure joy and zippy sunshine to your table. It’s a labor of love with layers of flavor, and I hope it becomes a staple in your own kitchen. Try it soon and get ready for the compliments — the magic is in every lemony bite!

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