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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.
#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.
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.
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.
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.
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.
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,
Lemon Bundt Cake with Lemon Glaze
- 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)
- 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.
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Friday #SpringSweetsWeek Recipes
- Blueberry French Toast Casserole by Fresh April Flours
- Buttermilk Birthday Cake with Creamy Chocolate Frosting by Karen’s Kitchen Stories
- Caramel Pecan Cannoli by Palatable Pastime
- Carrot Cake Muffins by Books n’ Cooks
- Cinnamon Swirl Quick Bread by Shockingly Delicious
- Dark Chocolate Raspberry Almond Truffles by Family Around the Table
- Disney Spring Treat Lemon Cheesecake by Simply Inspired Meals
- French Silk Tartlets by That Recipe
- Gluten Free Blackberry Mocha Brownies by Frugal & Fit
- Hummingbird Pancakes with Homemade Pineapple Syrup and Candied Pecans by Hezzi-D’s Books and Cooks
- Lemon Blueberry Fritters by Cindy’s Recipes and Writings
- Lemon Bundt Cake with Lemon Glaze by Blogghetti
- Lemon Cheesecake Ice Cream with Strawberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Lemon Poppy Seed Poke Cake by Cheese Curd In Paradise
- Lemon Poppyseed Bars by Cookaholic Wife
- PEEPS Crispy Treats by A Kitchen Hoor’s Adventures
- Raspberry Moscow Mule Cupcakes by Strawberry Blondie Kitchen
- Raspberry Rosé Cupcakes by The Spiffy Cookie
- Spring Cut Out Cookies by A Day in the Life on the Farm
- Strawberry Banana Bread with Cinnamon Chips by Sweet Beginnings
- Strawberry Lemonade Cupcakes by Jen Around the World
- Strawberry Rhubarb Bread by Jolene’s Recipe Journal
- Strawberry Shortbread Bars by A Savory Feast
- Vegan Lemon Berry Sweet Rolls by The Baking Fairy
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