This moist, glazed lemon bundt cake is packed with butter and lemon flavor making it perfect for any spring party or gathering. The moist and buttery cake is rich with a subtle lemon flavor, and the sweet lemon butter glaze seeps into the middle of the cake and is drizzled on top to add just the right amount of tartness to round out the refreshing flavor of lemon. With the texture and flavor of a traditional butter cake and the addition of fresh lemon, it's the perfect combination. Whether serving it at a spring brunch or as a sweet treat after dinner, this moist, glazed lemon bundt cake will steal the show just like one of my other favorite, easy cakes, my moist red velvet sheet cake.
During the winter and early parts of Spring, the citrus season really begins to come into full bloom here in California. Once I start getting the sweet smell of orange blossoms and lemon, I know it's time to start bringing out the juicer to make some refreshing lemon desserts. This delicious lemon butter bundt cake is the perfect way to kick off spring. It's light, moist, and most importantly so flavorful.
WHY YOU NEED THIS RECIPE
If you need any more encouragement to try this rich, glazed lemon bundt cake then take a look at a few of my top reasons you need to try this recipe today.
Moist and buttery texture: This cake is made with butter, sweetened condensed milk, and buttermilk, which gives it a rich and dense texture that will melt in your mouth. It's not your typical light and fluffy cake, it's meant to be buttery, just like a butter cake.
Lemon flavor: The cake is infused with fresh lemon juice and lemon zest plus topped with a lemon butter glaze, which gives it a bright and tangy flavor that is perfect for spring.
Poke Cake: To add extra lemon flavor and richness, this cake uses a poke style by poking holes at the bottom of the cake and pouring the lemon butter glaze into the holes to give an ultra-moist texture.
Easy to make: This recipe is straightforward and doesn't require any fancy equipment or skills.
Perfect for any occasion: Whether you're hosting a spring brunch, celebrating a special occasion, or just want a sweet treat, this cake is a great choice.
Versatile: This cake can be served as is, or you can dress it up with fresh berries, whipped cream, or a dusting of powdered sugar.
So, what are you waiting for? Give this Glazed Lemon Bundt Cake recipe a try and enjoy a delicious and refreshing dessert that is perfect for spring!
INGREDIENTS
Here is a few of the most important list of ingredients to make the best lemon bundt cake ever.
- Unsalted Butter: This recipe calls for a LOT of room-temperature unsalted butter. Trust me, it's worth it. The buttery, rich texture of this cake is next level. Bring butter out 30 minutes-1 hour prior to baking.
- Granulated Sugar: We'll be using just regular sugar for this one.
- Sweetened Condensed Milk: I know, this is an odd ingredient for a cake, but trust me it lends to the richness of the cake and creates a moist and creamy crumb.
- Eggs: We will be using both whole eggs and egg yolks for the creamy cake.
- Lemon Juice: This recipe calls for a whole quarter cup of fresh lemon juice plus a couple of tablespoons. It's best to use fresh lemon juice to yield the best flavor.
- Lemon Zest: Time to bring out the zester, because this calls for 2 teaspoons to help pack the cake with flavor.
- Buttermilk: Bring this to room temperature 30 minutes prior to baking.
- All-Purpose Flour: Make sure to spoon and level this into the measuring cup or use a digital scale.
- Baking Soda & Baking Powder: We will use both types of leaveners in this cake.
STEP BY STEP INSTRUCTIONS: Cake
STEP ONE: Prep
Preheat oven to 325°F.
Generously grease and flour a bundt pan. I like to grease using unsalted butter all over, topped with 2-3 tablespoons of sugar then 2-3 tablespoons of flour. This provides a nice coating and the sugar really gives your cake a yummy crystallized texture on the outside.
STEP TWO: Prep Ingredients
In a small bowl, mix together your buttermilk and vanilla. Set aside.
In a medium bowl, add your flour, baking powder, baking soda, salt and whisk together. Set aside.
STEP THREE: Wet Ingredients
Using a stand mixer, cream butter, sugar, and sweetened condensed milk on medium-high for 2 minutes until light and fluffy. Scrape the sides of the bowl. Mix again for another 2 minutes.
Add eggs, one at a time, beating until each egg is mostly combined. Scrape the sides of your bowl again.
Reduce the speed of your mixer to the lowest speed and slowly add in your lemon juice and zest until it's combined. It may look a bit curdled and that is okay.
STEP 4: Combine
With your mixer still on low, add ⅓ of your flour mixture until just combined. Slowly add ½ of your buttermilk mixture. Add another ⅓ of your flour and mix until combined. Add the remaining buttermilk and mix. Add the remaining flour until just combined. Do not over-mix! Using a wooden spoon or spatula, hand mix for 20-30 seconds, making sure to scrape the sides and bottom of your bowl.
STEP 5: Bake
Spoon the batter into your prepared bundt pan. Using the back of a spoon, spread batter around the bundt pan evenly.
Bake at 325°F for 45-55 minutes. Cake should be golden brown and only a few moist crumbs remain with a toothpick inserted. Place on a wire rack for about 10-15 minutes to cool.
STEP BY STEP INSTRUCTIONS: Lemon Butter Glaze
While your cake cools, start making your butter sauce.
Add unsalted butter, sugar, water, lemon juice, vanilla, and salt to a medium saucepan on medium low heat until melted. Let the sauce come to a simmer (small bubbles only) and immediately remove it from heat.
Use a skewer or small round utensil to poke holes all around the bottom of the cake about ½ way down. Wiggle a bit every time to you poke to open the hole a little bit bigger.
Take approx. ¾ cup of the sauce and drizzle all over the bottom of the cake, making sure it pours into all the holes you made in the cake and try not to let it run over the sides. After this, let the cake cool for 30-45 minutes.
Loosen the cake using a knife or spoon and flip the pan over onto a plate or cake stand of your choice.
OPTIONAL: Now, I LOVE this cake with just the butter sauce but to get the glazed top, you will need to take the remaining butter sauce and add powdered sugar to it, whisking until combined. It should be thick enough to look like a glaze but coats a spoon and pours off it.
Let the cake cool completely before topping it with the remaining butter sauce or glaze, whichever you prefer!
If not serving right away, you can store the sauce in a container and reheat it when ready to serve. This cake gets richer and much moister if made the night before. If you aren't serving immediately, brush or spoon just a bit of the sauce, leaving
the rest for topping right before serving.
STORAGE AND FREEZING TIPS
Storage:
The cake can be left at room temperature overnight but make sure to wrap it in plastic wrap to prevent it from drying out. Once you're ready to serve, heat the glaze in the
microwave and pour it over the top of the cake.
Freezing:
Cut unglazed bundt cake slices and wrap them individually in plastic wrap. Freeze for up to 2 months.
MORE RICH AND MOIST CAKE RECIPES
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📖 Recipe
Glazed Lemon Bundt Cake
Ingredients
LEMON BUTTER CAKE
- 1 ½ cups unsalted butter, room temperature
- 1 ½ cups granulated sugar
- ½ cup sweetened condensed milk
- 3 whole eggs, room temperature
- 2 egg yolks, room temperature
- 2 teaspoons lemon zest
- ¼ cup + 1-2 tablespoons fresh lemon juice
- ¾ cup buttermilk, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
LEMON BUTTER SAUCE/GLAZE
- 1 ¼ cups unsalted butter
- 2 cups granulated sugar
- ½ cup water
- ¼ cup fresh lemon juice
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 3-3 ½ cups powdered sugar, optional
Instructions
LEMON BUTTER CAKE
- Preheat oven to 325°F.
- Generously grease and flour a bundt pan. I like to grease using unsalted butter all over, topped with 2-3 tablespoons of sugar then 2-3 tablespoons of flour. This provides a nice coating and the sugar really gives your cake a yummy crystallized texture on the outside.
- In a small bowl, mix together your buttermilk and vanilla. Set aside.
- In a medium bowl, add your flour, baking powder, baking soda, salt and whisk together. Set aside.
- Using a stand mixer, cream butter, sugar, and sweetened condensed milk on medium-high for 2 minutes until light and fluffy. Scrape the sides of the bowl. Mix again for another 1-2 minutes.
- Add eggs, one at a time, beating until each egg is mostly combined. Scrape the sides of your bowl again.
- Reduce the speed of your mixer to the lowest speed and slowly add in your lemon juice and zest until it's combined. It may look a bit curdled and that is okay.
- With your mixer still on low, add ⅓ of your flour mixture until just combined. Slowly add ½ of your buttermilk mixture. Add another ⅓ of your flour and mix until combined. Add the remaining buttermilk and mix. Add the remaining flour until just combined. Do not over-mix! Using a wooden spoon or spatula, hand mix for 20-30 seconds, making sure to scrape the sides and bottom of your bowl.
- Spoon the batter into your prepared bundt pan. Using the back of the spoon, spread batter around the bundt pan evenly.
- Bake at 325°F for 45-55 minutes. Cake should be golden brown and only a few moist crumbs remain with a toothpick inserted. Place on a wire rack for about 10-15 minutes to cool.
LEMON BUTTER SAUCE/GLAZE
- While your cake cools, start making your butter sauce.
- Add unsalted butter, sugar, water, lemon juice, vanilla, and salt to a medium saucepan on medium low heat until melted. Let the sauce come to a simmer (small bubbles only) and immediately remove it from heat.
- Using a skewer or small round utensil poke holes all around the bottom of the cake about ½ way down. Wiggle a bit every time to you poke to open the hole a little bit bigger.
- Take approx. ¾ cup of the sauce and drizzle all over the bottom of the cake, making sure it pours into all the holes you made in the cake and try not to let it run over the sides. After this, let the cake cool for 30 minutes.
- Loosen the cake using a knife or spoon and flip the pan over onto a plate or cake stand of your choice.
- OPTIONAL: Now, I LOVE this cake with just the butter sauce but to get the glazed top, you will need to take the remaining butter sauce and add powdered sugar to it, whisking until combined. It should be thick enough to look like a glaze but coats a spoon and pours smoothly off it.
- Let the cake cool completely before topping it with the remaining butter sauce or glaze, whichever you prefer!
Notes
The cake can be left at room temperature overnight but make sure to wrap it in plastic wrap to prevent it from drying out. Once you're ready to serve, heat the glaze in the
microwave and pour it over the top of the cake.
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