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Glazed Lemon Bundt Cake

This simple Glazed Lemon Bundt Cake is an easy dessert to make for a party. A light lemon cake is topped with a tangy lemon glaze for a flavorful punch in each bite.

Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

A Bundt cake will always be my favorite go to cake for something simple to make that has a big visual impact. And you can never go wrong it seems with lemon.  It’s a simple all around popular flavor.

This cake reminds me of my Lemon Pound Cake with the same tangy citrus flavor reinforced by that lovely lemon glaze. Where the pound cake is great for a family treat, this Lemon Bundt Cake is great for a party.

Ingredients

Pantry staples

Shopping List

  • Butter
  • Eggs
  • Milk
  • Lemons
  • Sour cream

Where can I go wrong?

The most common pitfall with this cake is over mixing and over baking. Here’s how to avoid those two common pitfalls.

Don’t overmix 

Make sure that you are mixing the wet and dry ingredients thoroughly before combining them. Then as you mix the wet and dry together, use a folding method making sure you are scraping the bottom well and mixing just until they make a batter. 

Don’t overbake

Cakes can be tricky to tell when they are done and can easily get overbaked. Make sure to set a timer! I always set mine for 5-6 minutes before the suggested time window.  It’s really easy to cook it for a little longer but you can’t bring it back if it’s baked too long. 

The best way to test if a cake like this is done is to use a toothpick or a metal skewer and poke the center of the Bundt cake ring.

Note: I find that having a pretty cake stand or cake plate is another great way to level up a simple cake like this.

What size Bundt pan works for this?

This cake was made in a 10 cup Bundt pan.  So you can swap it for any other similar sized Bundt pan. Check out a few options you could use below.

The fancier the bundt pan the more care you will need in greasing it. Make sure the baking spray gets into all the little crevices. If you have a problem with cakes sticking try using this cake goop from Sugar Geek Hero.

Other Bundt pans you could try

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Want more Bundt cakes? Try these:

Recipe

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  • a slice of cake standing up on a white plate with a slice of lemon on top

    Glazed Lemon Bundt Cake

    You'll love the tangy citrus of this Glazed Lemon Bundt Cake! It's a simple dessert that packs in a ton of flavor.
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Cooling time: 1 hour
    Total Time: 2 hours 20 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 426kcal
    Author: Jade Jones

    Ingredients

    Cake:

    Lemon glaze:

    • 1 2/3 cup icing sugar
    • 2-3 Tablespoons lemon juice
    • 1 Tablespoon milk
    • 1 teaspoon lemon zest

    Instructions

    • Preheat the oven to 350 degrees F. Grease one 9” Bundt pan.
    • In a medium mixing bowl, mix together flour, baking powder, and salt. Set aside.
    • Beat butter, lemon zest, and sugar until light and creamy.
    • Add eggs one at a time, mixing well after each addition.
    • In a separate bowl, mix together milk, lemon juice, sour cream, and vanilla.
    • Alternate adding the milk mixture and flour mixture into a mixing bowl, mixing on low until just combined with each addition, until all ingredients are added.
    • Pour batter into a Bundt pan. Bake for 50-60 minutes, until a toothpick comes out clean in the center. Cool 15-20 minutes before inverting onto a cooling rack to cool completely.
    • Make glaze by mixing icing sugar, lemon zest, milk, and enough lemon juice for desired consistency.
    • Once the cake has cooled completely, pour glaze evenly over the top.

    Notes

    Don’t overmix the batter. Overmixing will leave you with a tough cake.
    The cake is best eaten day of or the next day

    Nutrition

    Calories: 426kcal | Carbohydrates: 66g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 133mg | Potassium: 216mg | Fiber: 1g | Sugar: 43g | Vitamin A: 530IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @JonesinforTaste or tag #JonesinforTaste!

    Check out the amazing prizes you can win in our #LemonWeek Giveaway!


    Prize #1: Rodelle Prize Pack


    Rodelle Prize Pack includes:

    • 2 count Gourmet Madagascar Vanilla Beans
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    Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. 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. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek 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 #LemonWeek posts or entry.

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