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glazed lemon bundt cake with white lemon icing and dried lemons, cut with slices on plates.

Glazed Lemon Bundt Cake


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  • Author: Rosana
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Description

This easy Glazed Lemon Bundt Cake is soft and buttery and bursting with lemon flavor. Topped with a simple lemon glaze icing and served with homemade blueberry compote.


Ingredients

For the Lemon Bundt Cake

  • 14 oz (1 3/4 cup) granulated sugar
  • 8 oz (2 sticks) unsalted butter, softened
  • 4 eggs, room temperature
  • 2 tbsp lemon zest
  • 6 oz buttermilk (to make your own *see notes*)
  • 12 oz (about 2 3/4 cup) all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp baking soda

For the Icing

  • 3 1/2 cups powdered sugar, sifted
  • 1 tbsp lemon juice
  • 35 tbsp boiling water

For the Blueberry Compote (Optional)

  • 1 1/2 cup fresh blueberries
  • 3/4 cup granulated sugar
  • 1 tbsp lemon juice

Instructions

To make the Lemon Bundt Cake

  1. Preheat the oven to 325F. Grease and flour a 10-cup bundt pan or a 10-inch loaf pan. Do not use a smaller pan or it will overflow.
  2. In the bowl of a stand mixer with the paddle attachment, cream the softened butter and sugar, until very pale and smooth. This can take around 6-8 minutes, beating on medium-low. Add 1 egg at a time, while beating, followed by the lemon zest, until fully incorporated.
  3. In a separate bowl, whisk the flour, salt and baking soda. Alternate adding the dry ingredients and buttermilk, in 2 or 3 additions, beginning and ending with the dry ingredients.
  4. Transfer to a prepared pan and bake for 45-50 minutes, until a toothpick inserted in the center (or sides if using a bundt pan) comes out clean. Time will vary depending on your oven. Let cool in pan for 10 minutes before transferring to cooling rack.

To make the Icing

  1. Start by sifting the powdered sugar into a large bowl. Add 1 tablespoon of lemon juice, and a couple of tablespoons of boiling water. Work a spoon against the sides of the bowl, getting rid of clumps, until you get a desired consistency. If it’s too thick, add 1 tbsp of boiling water at a time. If it’s too runny add 1/4 cup powdered sugar.
  2. Spoon (or transfer to a piping bag without a tip) onto cake, going around the top rotating the cake. Wait until it glides down.

To make the Blueberry Compote

  1. In a small saucepan over low heat, combine the ingredients and bring to a low simmer. Cook until the sauce thickens about 20 minutes. Let cool and transfer to a glass jar.

Notes

  • To make buttermilk:  add 1 tbsp of lemon juice to 1 cup of milk. Stir and let it sit for 5 minutes. Only use the amount of buttermilk called for in the recipe (3/4 cup).
  • Store lemon bundt cake in an airtight container at room temperature for up to 3 days. See post for more detailed storage instructions.
  • To make a thick, white, glossy icing: see post for detailed instructions.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: American