Home » Lemon Bundt Cake with Lemon Glaze #SpringSweetsWeek

Lemon Bundt Cake with Lemon Glaze #SpringSweetsWeek

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This recipe for a classic Lemon Bundt Cake with a tangy lemon glaze is perfect for any occasion. The cake is extra moist, fluffy and buttery. Everything you want in a cake plus the perfect lemony glaze.

Delicious Lemon Bundt Cake - pin

 

#SpringSweetsWeek is going fast but not without so many delicious recipes to drool over, like this easy Lemon Bundt Cake with Lemon Glaze.  It’s just oozing Spring with all the lemony flavor throughout the cake and the tangy glaze.

Have you been looking at all of the recipes this week linked up from over 20 bloggers?  How about that giveaway from our sponsors?  Get your entries in! The prize packages are listed in this post for Pink Lemonade Rice Krispie Treats, which is my first recipe. Also check out Tuesdays’ recipe for Blueberry Flower Tarts, Wednesday’s recipe for Lemon Poppy Seed Loaf, and yesterday’s Carrot Cake Scones with that Maple Cream Cheese Frosting.

Below today’s recipe is the rafflecopter for you to enter the giveaway.  Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity.

Speaking of Deiss Cookware, I just love the utensil set and the citrus zester they graciously sent for me to use in recipe creations.  The zester definitely came in good use with this cake recipe.  

Deiss utensils

 

How to make Lemon Bundt Cake

First thing you need to do is to grease and flour your Bundt pan. Be sure not to miss a spot as this will ensure easy removal of the baked cake. 

I like to gather all my ingredients together before I start mixing the cake batter.  Then whisking together the dry ingredients and zesting/jucing the lemons.  I even measure out the amount needed for the lemon bundt cake glaze.  

Deiss zester with a bowl of lemons

 

I also like to mix the lemon zest with the sugar using a fork until it’s mixed in well and the sugar is a light yellow color.  This will ensure that zest is evenly distributed in the cake batter and not clumped together.  

It’s a personal preference to use plain Greek yogurt for this cake, but you can substitute sour cream.  Also, adding a bit of vanilla extract to the batter goes well with the lemon flavor.  You can leave it out or even substitute almond extract.  I used Adams Best Vanilla as it gives a wonderful vanilla flavor but not overpowering with the lemon.

Adams Extracts and bowl of lemons

 

Once you have the batter combined, pour it evenly in the prepared bundt pan and bake for about an hour. Remember, every oven cooks/bakes differently so be checking for doneness.  

lemon bundt cake batter in baking pan

 

Once the bundt cake is done, allow it to cool in the pan for about an hour, then run a knife along the edges to loosen the cake. Turn out onto wire rack to cool completely before adding the glaze.

lemon bundt cake hot from oven

 

Making the Lemon Glaze 

This lemon glaze is ahhmazing! I mean I use it for cakes, quick breads, doughnuts, and not ashamed to say I’ve just used a spoon to eat some. 

After mixing the ingredients for the glaze, allow it to sit a few minutes to thicken up.  I like to make the glaze when the cake is cooling.  If you find the glaze isn’t thick enough for your liking, add a little more powdered sugar or if you find it too thick, add just a bit (not more than a tablespoon at a time) of lemon juice.  Then drizzle over cooled cake and allow to set before slicing,

Close up of lemon bundt cake

 

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close up of a slice of lemon bundt cake on a white china plate

slice of lemon bundt cake with lemon glaze on white china plate

Lemon Bundt Cake with Lemon Glaze

This recipe for a classic Lemon Bundt Cake with a tangy lemon glaze is perfect for any occasion. The cake is extra moist, fluffy and buttery. Everything you want in a cake plus the perfect lemony glaze.
5 from 1 vote
Print Pin Rate

Ingredients

  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp lemon zest (the zest from about 1 lemon)
  • 2 cups sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 eggs
  • 1/2 tsp vanilla
  • 1/2 cup milk
  • 1/2 cup Plain Greek yogurt
  • 1 tbsp lemon juice

For the glaze:

  • 1 3/4 - 2 cups powdered sugar
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest (the zest from about 1 lemon)

Instructions

  • Preheat oven to 325 degree. Grease and flour the bundt pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a small bowl, combine lemon zest and sugar. Mixing with a fork until the zest is well incorporated into the sugar.
  • In the bowl of an electric mixer, blend the butter and sugar mixture together until light and creamy.
  • Add the eggs, one at a time, blending well after each.
    Slowly add about half of the flour mixture, then pour add in the vanilla and milk. Blend.
  • Add the remaining flour and all of the Greek yogurt and lemon juice.
  • Blend until all ingredients are combined.
  • Pour batter into prepared pan, smoothing out the top of the batter.
  • Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for an hour, then run a knife along the edges to loosen the cake. Turn out onto a wire rack to cool completely before glazing. You may want to tap the bottom of the pan to loosen the cake more.

To make the glaze:

  • Starting with 1 3/4 cup of the powdered sugar, mix all glaze ingredients together until smooth. At this point, allow the glaze to sit for a few minutes to thicken. If the glaze isn't thick enough, add a bit more powdered sugar - no more than the 2 cups. If the glaze is too thick, add a bit more lemon juice, a tablespoon at a time.
  • Drizzle over cooked cake and allow to set before slicing.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

 

Easy Lemon Bundt cake with lemon glaze

 

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

 

Lemon cake with lemon glaze

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