Glazed Lemon Bundt Cake
This delightful, moist, glazed lemon bundt cake is packed with butter and lemon flavor making it perfect for any spring party or gathering.
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
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.
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.
Nutrition
Calories: 384kcalCarbohydrates: 45gProtein: 3gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 59mgSodium: 181mgPotassium: 59mgFiber: 0.4gSugar: 33gVitamin A: 680IUVitamin C: 0.4mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!