Easy Lemon Drizzle Bundt Cake 🍋🍰 | Classic Recipe
This Lemon Drizzle Bundt Cake is bursting with fresh lemon flavor, thanks to a tender, buttery crumb and a sweet-tart lemon glaze that soaks right into the cake. It’s simple, elegant, and perfect for brunch, spring celebrations, or afternoon tea.
Equipment
- - 10–12 cup Bundt pan
- - Hand or stand mixer
- - Mixing bowls
- - Whisk
- - Zester or grater
- - Cooling rack
- - Small saucepan (for glaze)
Ingredients
- **For the cake**:
- - 2 1/2 cups all-purpose flour
- - 2 tsp baking powder
- - 1/2 tsp baking soda
- - 1/2 tsp salt
- - 1 cup unsalted butter softened
- - 1 3/4 cups granulated sugar
- - 4 large eggs
- - 1/4 cup fresh lemon juice
- - Zest of 2 lemons
- - 1 tsp vanilla extract
- - 1 cup buttermilk or milk with 1 tbsp lemon juice
- **For the lemon drizzle glaze**:
- - 1/4 cup fresh lemon juice
- - 1/3 cup granulated sugar
- - Optional: 1/2 cup powdered sugar for an extra glaze drizzle
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan well.
- In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Add lemon juice, zest, and vanilla.
- Alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix just until combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, make the lemon drizzle: combine lemon juice and sugar in a small pan and heat until sugar dissolves.
- Once cake is done, cool for 10–15 minutes in the pan, then invert onto a rack.
- While still warm, brush or drizzle lemon syrup over the cake slowly, allowing it to soak in.
- Optional: Once fully cooled, drizzle with a simple powdered sugar + lemon juice glaze for extra shine.