I adore lemons. Their fragrance, flavour and vibrant, sunny colour. So, I have put them to delicious use and made this Glazed Lemon Bundt Cake for you.
Yet Glazed Lemon Bundt Cake is an entirely different recipe to my Lemon Drizzle Cake.
Yes it still has strips of lemon zest and juice in the batter, making sure you keep topped up on your Vitamin C. In contrast, this cake is more akin to a Madeira Cake, being slightly denser than a sponge. And this is most definitely a good thing.
Also, buttermilk is added in this recipe and it ensures a moist crumb, bursting with lemon flavour.
In Love With Lemons
So, please can we talk about the glaze for a minute?
Since it is literally TO-DIE-FOR, which I realise is slightly over dramatic, just wait till you taste it!
Because lemon juice when mixed with icing sugar becomes the most wonderful glaze. And that glaze is what we use to cover this cake.
Intensely lemony, not lip puckering though as it is forms the thinnest crust.
The lemon glaze is what first hits your tongue, waking your tastebuds up and alerting them to the buttery, lemon cake that follows. Finally, this cake is lemon through and through.
So, for all you lemon lovers out there, this is the cake you have been waiting for.
Please don’t worry if you don’t own a Bundt tin, this cake can be baked in an 8″ round tin, or a 2lb loaf tin.
The Beauty Of Bundt Tins
I would urge you to invest in a Bundt tin. Since they take any cake batter and turn it into the most beautiful baked cake without you having to do anything. That’s got to be a good thing, right?
All my Bundt tins are by Nordic Ware. There are various stockists in the UK so it’s worth shopping around, for both variety and price.
The Citrus Loaf Bundt Tin I used for this cake was bought in the sales from Lakeland for half the retail price. I know they have sold out online now, but it’s worth checking your local branch.
Also Amazon, eBay, TK Max and other retailers, frequently have Bundt tins at lower prices.
Have I convinced you?
Recipe: Makes 1 Glazed Lemon Bundt Cake – serves 8-10
Cake Release Spray – I use Wilton’s (or melted butter for greasing the tin)
175g/6oz Unsalted Butter – at room temperature
175g/6oz Caster Suger
200g/7oz Self Raising White Flour (if using Plain flour use 2tsp baking powder not 1/2tsp as stated below)
1/2tsp Baking Powder
1/4tsp Sea Salt – I use Maldon
3 Large Eggs – I use free range
1tsp Vanilla Extract
100ml/4fl oz Buttermilk – left out of the fridge for 1 hour prior to use
2 Lemons – washed
200g Icing Sugar – sift
Optional – white edible glitter
Making The Lemon Cake
Preheat the oven to 180C/160C fan oven, gas mark 4, 350F.
Note: If using melted butter to grease your tin, do so now, ensuring every part of the tin is covered in butter by using a pastry brush. Alternatively Spray your Bundt tin thoroughly with cake release (I do this over the sink).
- First of all, into a large bowl whisk the butter and sugar together until pale and fluffy.
- Into a jug add the 3 eggs, buttermilk and vanilla extract. Mix to combine.
- Zest one of the lemons using a grater or lemon zester.
- Cut the lemon in half.
- Add 2tbsp of flour to the bowl, then add the egg/buttermilk mixture from the jug.
- Whisk until thoroughly combined.
Note: The 2tbsp of flour should stop the mixture from curdling. If it does curdle please don’t worry, it will come back together in the next step.
- Add the rest of the flour, salt, lemon zest and juice from half a lemon to the bowl.
- Using a metal spoon gently mix all the ingredients together, until you have a smooth cake batter.
- Spoon the cake batter into the Bundt tin, lightly pressing to ensure the batter is in every part of the tin.
Baking The Cake
- Place the tin into the preheated oven and bake for 50-60 minutes.
- The cake is baked when golden, slightly shrinking away from the sides and an inserted wooden skewer comes out clean.
- As soon as the cake is baked remove from the oven.
- After 10 minutes cooling invert the tin onto the cooling rack and leave for 5-10 minutes.
- Gently lift the tin away from the cake.
- Allow the cake to cool completely before glazing.
Making The Glaze And Decorating The Cake
- Place a tray or a large piece of baking parchment under the cooling rack.
- Sift the icing sugar into a bowl.
Juice the remaining lemon half and the other lemon. You need 60mls exactly of lemon juice. If you do not have quite enough top up with tap water.
- Add the lemon juice to the icing sugar and mix thoroughly until you have a very smooth consistency.
- Allow the glaze to drip down the sides and then spoon more glaze over uncovered parts of the cake. Taking the excess glaze from the tray underneath and re-spooning it over the cake until it is completely covered.
- When the glaze has set sprinkle lightly with white edible glitter.
Move the cake onto a serving plate.
Give yourself a pat on the back for making such a stunning cake!
Yes, alright I know the Bundt tin did most of the work, so why wouldn’t you want to get one??
Enjoy this cake with friends, family, work colleagues, anyone who loves lemon cake. Food tastes infinitely better when shared.
If you have loved baking this Glazed Lemon Bundt cake, here are a few more you might like to try:
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