Print

Lemon Bundt Cake with Lemon Glaze and Syrup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

A bright and zesty Lemon Bundt Cake featuring a moist, tender crumb infused with fresh lemon juice and zest. This cake is enhanced with a tangy lemon syrup brushed on after baking and topped with a smooth lemon glaze, making it a perfect refreshing dessert for any occasion.

Ingredients

For The Cake

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all purpose flour
  • 2 tablespoons finely grated lemon zest
  • ⅓ cup fresh lemon juice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup plain Greek yogurt, room temperature
  • 1 teaspoon vanilla extract

For The Lemon Syrup

  • ¼ cup granulated sugar
  • 2 tablespoons lemon juice

For The Lemon Glaze

  • 2 cups powdered sugar
  • 3-4 tablespoons lemon juice
  • 1 lemon, zested for garnish (optional)

Instructions

  1. Prepare Ingredients: At least 30 minutes before mixing, remove butter, eggs, and Greek yogurt from the refrigerator to bring them to room temperature. This ensures proper mixing and texture, especially for the eggs due to their volume. Measure out all ingredients.
  2. Preheat and Prep Pan: Position an oven rack in the center and preheat the oven to 350°F (175°C). Grease a 12-cup Bundt pan thoroughly, preferably using a baking spray with flour for best results, and set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, lemon zest, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed for 4 to 5 minutes until the mixture is light, fluffy, and pale in color.
  5. Add Eggs and Flavorings: Add the eggs, one at a time, beating well after each addition to ensure full incorporation. Then add vanilla extract and lemon juice, mixing until combined.
  6. Incorporate Dry Ingredients and Yogurt: With the mixer on low speed, alternately add the flour mixture and Greek yogurt to the batter, starting and ending with the flour mixture. Mix just until combined; avoid over-mixing to keep the cake tender.
  7. Fill Pan and Bake: Spoon the batter into the prepared Bundt pan, smoothing the top with a rubber spatula. Firmly tap the pan on the countertop several times to level the batter and release air bubbles. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the cake browns too quickly, tent the pan loosely with aluminum foil during the last 15 minutes.
  8. Make Lemon Syrup: While the cake bakes, combine the sugar and lemon juice for the syrup in a small microwave-safe bowl or saucepan. Microwave or heat on the stovetop until the sugar dissolves completely, about 20-30 seconds, stirring halfway through. Set aside to cool.
  9. Cool Cake and Brush Syrup: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen and invert onto a wire rack set over a baking sheet. Brush the cake liberally with the lemon syrup while still warm to lock in moisture. Let cake cool completely, at least 1 hour.
  10. Prepare Lemon Glaze: Sift powdered sugar into a medium bowl. Gradually whisk in lemon juice until a smooth glaze forms, adjusting the lemon juice quantity to reach the desired consistency.
  11. Glaze and Garnish Cake: Pour the lemon glaze over the cooled cake, allowing it to drip down the sides naturally. Optionally, sprinkle fresh lemon zest on top for garnish. Allow the glaze to set and dry completely before slicing.
  12. Serve and Store: Transfer the glazed cake to a serving platter and slice. Store any leftovers in an airtight container at room temperature for up to 2 days, then refrigerate for an additional 4-5 days to maintain freshness.

Notes

  • Greek yogurt can be substituted with sour cream without affecting the texture.
  • To freeze: Wrap the unglazed, baked, and cooled cake tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator while wrapped, then bring to room temperature before glazing and serving.
  • This batter can be baked in two 9×5-inch loaf pans. Fill greased pans and bake at 350°F for about 45 minutes or until a toothpick inserted comes out clean.

Find it online: https://marthatasty.com/lemon-bundt-cake-with-lemon-glaze-and-syrup-recipe/