Real Lemons Make All the Difference
I don’t tend to use artificial extracts in my baking. I don’t like the chemical taste most of them have. This cake is made with real lemons. Try to get good lemons as that will make a big difference. For me, in Canada, I have found Spanish lemons and Meyer lemons seem to pack the best lemon flavour.
The other wonderful part of this cake is it is not overly sweet. Instead of a sugar taste, you get a nice lemon flavour and from there you can top the cake how you like. I usually top this cake with whipped cream but feel free to use what you like. A dusting of icing sugar? Some ice cream and fresh berries?
I use a Lodge Cast Iron bundt pan for all my bundt cakes now. Use room-temperature unsalted butter and make sure you get the butter smoothed into all the nooks and crevices so that your cake will release.
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The lemon glaze that is mentioned in this recipe is added to the cake once it is baked but still in the bundt pan. This is actually the bottom of your cake when you take the cake out of the pan. This lemon glaze becomes crispy and adds a beautiful texture to the cake. However, because this is the bottom of the cake, the top is bare and ready for your choice of topping.
Lemon Bundt Cake
- 250 grams Unsalted butter room temperature
- 1 ½ cups Granulated sugar
- 3 Eggs
- 3 tbsp Lemon zest
- 3 tbsp Lemon juice
- 3 cups All-purpose flour
- ½ tsp Baking soda
- ½ tsp Kosher salt
- 1 cup Buttermilk see note below if you don't have buttermilk
- 2 tbsp Unsalted butter
- ¼ cup Granulated sugar
- ¼ cup Lemon juice
To Make Cake
- Preheat oven to 325℉.
- Thoroughly grease your bundt cake pan.
- Using a hand mixer, or your stand mixer, cream the butter and sugar until it is pale in colour and fluffy. Add the eggs, one at a time, mixing completely after each addition. Add the lemon juice and lemon zest.
- In another bowl, sift the dry ingredients. Gently add the dry ingredients to the wet mixture in three batches, alternating with the buttermilk. I use a spatula to do this. Mix just until there are no dry ingredients visible.
- Pour the cake batter into the prepared bundt pan and smooth the top. Bake for approximately 50 minutes. It might only take 45 or may take up to an hour. The cake is done when you insert a toothpick and it comes out clean. Do not overbake your cake. It will end up dry.
- Using a bamboo skewer or something similar, poke several holes along the top of your cake. This is to allow the glaze to enter the cake.
To make the glaze
- Melt the butter on the stovetop in a small pan over medium-low heat. Add the sugar and the lemon juice and stir until the sugar is dissolved. Immediately spoon the glaze over the cake.
- Let the cake cool completely before you turn it out. If you do this early while the cake is still warm, the cake will crack.
- You can top this cake any way you enjoy: whipped cream, ice cream, dusted with icing sugar. Experiment with what you like.
If you would like a lemon glaze to drizzle on the cake once it’s out of the pan, sift 1 cup of icing sugar in a small bowl. Whisk in enough lemon juice until you get a pourable consistency. This can take 2 to 3 tablespoons. Drizzle the cake with your lemon glaze.
If you enjoy lemon flavoured baked goods, be sure to check out these Lemon Rolls with Lemon Cream Cheese Frosting. They are so soft and the frosting is wonderful.
Thank you for stopping by to check out this recipe. If you bake this cake, let me know what you topped your cake with.
If you need any items to help you make this cake, I can suggest the following:
I have this NordicWare bundt pan and have found it to make wonderful cakes. It bakes evenly and as long as you grease it properly, the cake will release without sticking. I started with this pan before I was able to find the Lodge Cast Iron one and it’s a great pan if cast iron isn’t your thing.
Having multiple sizes of a fine mesh strainer works great for sifting dry ingredients or dusting your cake with icing sugar.
I have these bamboo skewers in my baking supplies as they are great for a variety of uses including poking holes in cakes to allow the glaze to enter the cake.