Lemon Drizzle Bundt Cake

Introduction

A Lemon Drizzle Bundt Cake is a classic, moist, and tangy dessert that combines the rich texture of a bundt cake with the bright, zesty flavor of lemon. This cake is perfect for any occasion, from casual family gatherings to elegant tea parties. The glaze drizzled over the top soaks into the warm cake, creating a deliciously moist crumb with every bite.

The History

Lemon drizzle cakes have roots in British baking traditions, where they are often served as part of afternoon tea or enjoyed as a simple yet flavorful dessert. The Bundt cake form became popular in America during the 1950s when Pillsbury promoted their distinctive ring-shaped pan design. The combination of these two styles brings together the best of both worlds — a beautifully sculpted cake with an irresistible citrus twist.

Ingredients Breakdown

All-Purpose Flour: Provides the structure of the cake and ensures a tender crumb.
Baking Powder: Helps the cake rise and remain light.
Salt: Enhances flavor and balances sweetness.
Unsalted Butter: Adds richness and helps create a soft, melt-in-your-mouth texture.
Granulated Sugar: Sweetens the cake and aids in moisture retention.
Eggs: Act as a binder and contribute to the cake’s structure and richness.
Whole Milk: Keeps the cake moist and smooth.
Fresh Lemon Juice and Zest: Impart the signature tangy flavor and aromatic zestiness.
Powdered Sugar (for Glaze): Creates a silky, pourable glaze that soaks into the cake.
Additional Lemon Juice (for Glaze): Ensures the glaze has a vibrant lemon flavor.

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in lemon zest and vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
Fold in fresh lemon juice until just combined.
Pour batter into prepared Bundt pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
While the cake bakes, prepare the lemon glaze by whisking powdered sugar and lemon juice until smooth.
Once the cake is done, let it cool slightly in the pan for 10–15 minutes.
Poke small holes on the surface of the warm cake using a toothpick or skewer.
Drizzle half the glaze evenly over the warm cake while it’s still in the pan.
Let it sit for another 10–15 minutes before inverting onto a wire rack.
Brush or drizzle the remaining glaze over the cooled cake.

Tips

Make sure your Bundt pan is well-greased and floured to prevent sticking. Use a pastry brush to reach all crevices.
Don’t skip poking holes in the cake before adding the glaze — this allows the liquid to soak deep into the crumb.
Use freshly squeezed lemon juice for the best flavor; bottled lemon juice can be used in a pinch but lacks vibrancy.
If the glaze is too thick, add more lemon juice. If it’s too thin, add more powdered sugar.
For extra lemon flavor, add a teaspoon of lemon extract to the cake batter.

Variations and Customizations

Lemon Blueberry Bundt Cake: Fold in 1 to 1.5 cups of fresh blueberries into the batter before baking.
Lavender Lemon Drizzle: Add a teaspoon of culinary lavender to the batter and glaze for a floral twist.
Citrus Medley: Combine lemon with orange or lime zest and juice for a complex citrus flavor profile.
Almond Lemon Drizzle: Replace the vanilla extract with almond extract for a nutty undertone.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and check other ingredients for gluten content.

Health Considerations and Nutritional Value

This Lemon Drizzle Bundt Cake is indulgent and should be enjoyed in moderation. A typical slice (assuming 12 servings) contains approximately:

Calories: 380–420
Total Fat: 16–18g
Saturated Fat: 10g
Carbohydrates: 60–65g
Sugar: 35–40g
Protein: 5–6g
Fiber: 1g

To make a lighter version, consider substituting some of the butter with applesauce or Greek yogurt, reducing the sugar slightly, or using alternative sweeteners in the glaze.

Ingredients

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
½ cup whole milk
2 tbsp fresh lemon zest
¼ cup fresh lemon juice
1 tsp vanilla extract

For the Lemon Glaze:

1 ½ cups powdered sugar
¼ cup fresh lemon juice (or more as needed)

Directions

Preheat oven to 350°F (175°C). Prepare a Bundt pan with non-stick spray or grease and flour.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition.
Mix in lemon zest and vanilla extract.
Alternate adding the dry ingredients and milk into the wet mixture, starting and ending with dry ingredients.
Fold in lemon juice gently until incorporated.
Pour batter into the prepared Bundt pan and smooth the top with a spatula.
Bake for 45–55 minutes or until a toothpick comes out clean.
While baking, whisk powdered sugar and lemon juice for the glaze until smooth.
After baking, allow the cake to cool in the pan for 10–15 minutes before poking holes with a toothpick.
Drizzle half the glaze over the warm cake in the pan.
Let stand for 10–15 minutes, then carefully invert onto a cooling rack.
Drizzle the remaining glaze over the top of the cooled cake.