Heavenly Lemon Bundt Cake with Zesty Lemon Glaze – A Citrus Lover’s Delight!

Prepare to tantalize your taste buds with this exquisite Lemon Bundt Cake that’s bursting with vibrant lemon flavor! This easy-to-follow recipe yields a moist and fluffy cake, soaked in a zesty lemon syrup, and generously drizzled with a luscious lemon glaze. It’s the perfect dessert for any occasion or simply for indulging in the refreshing taste of citrus sunshine! 🍋🍰

Ingredients:

For the Lemon Bundt Cake:

• 2 3/4 cups all-purpose flour (350 grams) or cake flour
• 1/2 tsp salt
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 2 cups granulated sugar (400 grams)
• 3 tbsp lemon zest (from about 3 lemons)
• 1 cup unsalted butter (226 grams), plus more for greasing
• 4 large eggs
• 1/2 cup sour cream (120 grams)
• 1/4 cup lemon juice (60 ml)
• 1/2 cup milk (120 ml)

For the Lemon Syrup:

• 1/2 cup lemon juice (120 ml)
• 1/2 cup sugar (100 grams)
• 2 tbsp lemon zest

For the Lemon Glaze:

• 2/3 cup sweetened condensed milk (193 grams)
• 3 tbsp lemon juice
• 3 tbsp lemon zest

Cooking Instructions:

For the Lemon Bundt Cake:

1. Preheat your oven to 350ºF. (If using a convection oven, set it to 325ºF.)
2. Grease a 12-cup bundt cake pan with softened butter. Ensure it’s well-coated, then sprinkle flour evenly over the buttered surface. Shake the pan to distribute the flour thoroughly, especially in the detailed areas if your bundt pan has them.
3. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
4. Create lemon sugar by mixing the lemon zest with the granulated sugar, rubbing between your fingers to release the lemon’s aromatic oils. Set aside.
5. In a large bowl, use an electric mixer to beat the butter on medium speed for 2 minutes until creamy.
6. Add the lemon sugar and beat for about 2 minutes until the mixture is fluffy, and the butter has lightened in color.
7. Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
8. Mix in the sour cream and lemon juice until well combined.
9. Add half of the dry flour mixture to the bowl and mix until just incorporated.
10. Pour in the milk all at once and mix until combined.
11. Add the remaining dry flour mixture and mix until fully incorporated.
12. Transfer the batter into the prepared bundt pan, ensuring it’s evenly distributed.
13. Bake in the preheated oven for about 45 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Baking time may vary depending on your oven.
14. If the cake is browning too much on top but isn’t fully cooked, cover it with aluminum foil to prevent overbrowning.
15. The cake is done when it doesn’t jiggle when touched and a toothpick comes out clean.

For the Lemon Syrup:

1. While the cake bakes, prepare the lemon syrup.
2. In a small saucepan, combine sugar, lemon juice, and lemon zest.
3. Bring the mixture to a boil and then immediately remove it from heat once the sugar dissolves completely.
4. Set the syrup aside for later use.

Finishing the Cake:

1. After removing the cake from the oven, let it rest for about 5 minutes, then prick holes on top of the cake with a fork.
2. Pour the lemon syrup evenly over the cake.
3. Allow the cake to cool in the pan for an additional 15 minutes.
4. Invert the cake onto a cooling wire rack.
5. Let the cake cool almost completely, ideally serving it while it’s still slightly warm and soft.

For the Lemon Glaze:

1. Prepare the lemon glaze by whisking together the sweetened condensed milk and lemon juice in a small bowl.
2. Drizzle the glaze over the cooled cake.
3. If desired, sprinkle lemon zest on top of the glazed cake.

Enjoy your delightful slice of Lemon Bundt Cake – a citrus lover’s dream come true! 🍋🍰