We love lemon cakes like a lemon pudding cake and this lemon bundt cake we are discussing in this article because they strike the perfect balance between sweet and tangy, making each bite a burst of refreshing flavor. The natural zestiness of lemon cuts through the richness of butter and sugar, creating a dessert that feels light and indulgent at the same time. Lemon cakes also have a way of awakening the senses—the bright aroma, vibrant color, and lively taste evoke feelings of joy and nostalgia, often reminding us of sunny days and homemade treats.
Plus, they’re incredibly versatile, pairing beautifully with everything from a cup of tea to a dollop of whipped cream. Whether it’s the simplicity of a classic loaf or the elegance of a glazed bundt, lemon cakes are a delightful way to celebrate life’s sweetest (and most citrusy) moments!
Ingredients
For the Cake
For the Lemonade Glaze
Optional Add-ins
Method
Start by preheating your oven to 175°C (350°F). Grab your trusty bundt pan, grease it generously with butter, and give it a light dusting of flour. This step ensures your cake pops out cleanly and beautifully—no sticking allowed!
In a big mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and begging to be tasted (resist the urge for now!). Crack in the eggs, one at a time, and mix well after each. Next, stir in the lemon zest, freshly squeezed lemon juice, and a dash of vanilla extract for that citrusy aroma.
In another bowl, sift together the flour, baking powder, baking soda, and salt. Now comes the fun part—combine the dry ingredients with the wet mixture, alternating with buttermilk. Start with the dry ingredients, then buttermilk, and repeat until it’s all blended. Don’t overmix; just stir until everything’s happily combined.
Pour the luscious batter into your prepared bundt pan. Smooth the surface with a spatula so it bakes evenly. Pop it into the oven and let it bake for 40–45 minutes. Your kitchen will soon smell like a citrus wonderland!
Check for doneness by inserting a toothpick into the center; if it comes out clean, your cake is ready. Let it cool in the pan for 10 minutes (patience is key!), then turn it out onto a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and lemon juice until you have a smooth, pourable glaze. Want a little extra zing? Add a splash of lemonade! If it feels too thick, add a tiny bit more juice. Too thin? A sprinkle of powdered sugar will do the trick.
Once your cake has cooled down, drizzle the glaze generously over the top. Let it drip down the sides—it’s all part of the charm. Give the glaze a few minutes to set (if you can wait that long), then slice and serve.
Storage tips
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week—just bring it to room temperature before serving. If freezing, wrap individual slices in cling film or foil, then place them in a freezer-safe container. Thaw as needed, and enjoy your cake just as fresh as the day it was baked.