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Lemon Bundt Cake with Creamy Glaze

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Moist and zesty lemon bundt cake draped in a rich lemon glaze and topped with pearl sprinkles — a simple yet elegant dessert.

Ingredients

Units Scale
  • 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 sugar
  • 4 eggs
  • 1/3 cup lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups powdered sugar (for glaze)
  • 3 tbsp lemon juice (for glaze)
  • 2 tbsp heavy cream (for glaze)
  • Optional: white pearl sprinkles

Instructions

  1. Preheat oven to 350°F (175°C) and grease a bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Add lemon juice, lemon zest, and vanilla extract, and mix to combine.
  6. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 45–55 minutes or until a toothpick inserted comes out clean.
  9. Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and heavy cream to make the glaze. Drizzle over cooled cake.
  11. Decorate with white pearl sprinkles if desired, and let glaze set before slicing.

Notes

  • Ensure all ingredients are at room temperature for a smooth batter.
  • Use fresh lemon juice and zest for the brightest flavor.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://yumfoodusa.com/lemon-bundt-cake-with-creamy-glaze/