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Lemon Bundt Cake with Lemon Icing Recipe

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★★★★★

4.4 from 63 reviews

This Lemon Bundt Cake is a moist and flavorful dessert perfect for any occasion. Made with fresh lemon juice, zest, and pure lemon oil, it offers a bright citrus taste balanced by a rich buttery crumb. The cake is topped with a tangy lemon glaze that adds a smooth sweetness, making every bite a delightful treat.

Ingredients

Scale

Cake

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 2 1/4 cups granulated sugar
  • 7 large eggs, separated (room temperature)
  • 3/4 teaspoon cream of tartar
  • 1/4 cup lemon juice
  • 1/2 cup buttermilk (or sour cream)
  • 2 teaspoons pure lemon oil
  • Zest of one large lemon (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 1/2 cups all-purpose flour or cake flour

Lemon Icing

  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1–2 tablespoons whole milk

Instructions

  1. Prepare the pan: Use a pastry brush to grease a 12-cup Bundt or cast-iron fluted cake pan with a thin layer of vegetable shortening. Dust with flour and tap out the excess to prevent sticking.
  2. Sift dry ingredients: Sift the flour into a medium bowl. Add baking soda and salt, then set aside.
  3. Whip egg whites: Carefully separate the eggs, ensuring no yolk gets into the whites. Whip the egg whites with cream of tartar in a clean, grease-free bowl until stiff peaks form. Set aside.
  4. Cream butter and sugar: In a large mixing bowl, cream the softened butter until light and fluffy, about 2-3 minutes using a stand or hand mixer. Gradually add sugar, beating thoroughly and scraping the bowl sides occasionally.
  5. Add yolks and flavorings: Add egg yolks one at a time, mixing well after each. Then add lemon juice, lemon zest, buttermilk, and lemon oil, combining thoroughly.
  6. Combine with dry ingredients: Gradually add the dry mixture to the wet batter, stirring just until smooth and combined to avoid overmixing.
  7. Fold in egg whites: Gently fold the whipped egg whites into the batter using a rubber spatula to maintain airiness.
  8. Fill the pan: Scoop batter into the prepared Bundt pan and spread evenly.
  9. Bake: Place the pan in a preheated 325°F (163°C) oven and bake for about 1 hour and 10 minutes, or until a toothpick inserted comes out mostly clean with some moist crumbs.
  10. Cool the cake: Let the cake cool in the pan for 10 minutes before removing it. Transfer the cake to a wire rack and allow it to cool completely.
  11. Prepare lemon icing: Whisk powdered sugar, lemon juice, and 1 tablespoon milk together in a bowl. Add more milk if you want a thinner consistency.
  12. Glaze the cake: Drizzle the lemon icing over the cooled cake evenly before serving.

Notes

  • Ensure egg whites are free of yolk and the bowl is grease-free for proper whipping.
  • Use room temperature eggs for better mixing and volume.
  • Buttermilk can be substituted with sour cream for a richer texture.
  • Be careful not to overmix once dry ingredients are added to preserve cake tenderness.
  • Check cake doneness with a toothpick near the end of baking time.
  • Optional lemon zest enhances citrus flavor but can be omitted if desired.

Keywords: Lemon Bundt Cake, citrus cake, lemon dessert, Bundt cake recipe, lemon glaze, moist cake

Find it online: https://yumwithmia.com/lemon-bundt-cake-with-lemon-icing-recipe/