Lemon Glazed Lemon Bundt Cake
This Lemon Glazed Lemon Bundt Cake is light and fluffy and loaded with lemon flavor! One of my all time favorite lemon desserts and perfect for any lemon lover! Baked in a 12-cup bundt pan, this cake requires very little assembly but still looks stunning!
Ingredients
For the Lemon Cake:
- 3 cups (360 grams) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 ounces (340g) unsalted butter room temperature
- 8 ounces (226 g) brick-style cream cheese room temperature
- 2 cups (397 g) granulated sugar
- 2 teaspoons lemon extract
- 1 teaspoon pure vanilla extract
- 5 large eggs room temperature
- 1/3 cup (76 ml) lemon juice freshly squeezed
- 1/4 cup (40 g) lemon zest finely grated
- 2 Tablespoons (29 ml) canola oil
For the Lemon Soaking Syrup:
- 1/3 cup (76 ml) lemon juice freshly squeezed
- 1/2 cup (99 g) granulated sugar
For the Lemon Glaze:
- 2 cups (228 g) confectioners' sugar sifted
- 1/4 teaspoon salt
- 2 and 1/2 Tablespoons (35 ml) lemon juice freshly squeezed, more only if needed
Instructions
For the Lemon Cake:
- Preheat the oven to 325°F. In a medium mixing bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
- Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the lemon and vanilla extracts.
- Reduce the speed to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the lemon juice, lemon zest, and oil.
- Reduce the speed to low and add in the flour mixture, mixing just until combined.
- Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Scrape the cake batter into the pan and, using a rubber spatula, evenly smooth the top.
- Bake for 60 to 65 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack.
- Slowly brush the warm lemon soaking syrup all over the cake, top and sides, allowing it to sink in before adding more. Once all of the syrup has been added, set the cake aside to cool completely, about 2 and 1/2 hours.
For the Lemon Soaking Syrup:
- In a medium saucepan, combine the lemon juice and sugar. Bring to a simmer over medium heat and cook, whisking frequently, just until the sugar has completely dissolved. Remove from heat and use as directed above.
For the Lemon Glaze:
- In a large liquid measuring cup or bowl, combine the sugar and salt. Whisk in the lemon juice, mixing until just combined. The mixture should be super thick and just barely pourable. If the glaze is too thick, add more lemon juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a Tablespoon at a time.
- Drizzle the glaze over the cooled cake and allow it to set for 20 minutes. Then slice and serve!
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature