I don’t know about you, but I love the glazed lemon bundt cake at Starbucks. So I wanted to try to make something similar at home.  I experimented with a few recipes and finally settled down on this gem.  This glazed lemon bundt cake is delicious and good looking too!  

Glazed Lemon Bundt Cake

In the bowl of your mixer cream together the butter and sugar.

Add the eggs one at a time, making sure to mix each one in fully before adding the next egg.

Add the extracts and mix well.

Sift together the flour, baking powder and salt. Then slowly add the flour mixture to the mixing bowl while alternating with the milk. A little flour, a little milk, a little flour, a little milk.

Zest one lemon with a zester or a microplane to get enough zest for this cake.  Keep the lemon around as you will need the juice to make the glaze.  Finally add the lemon zest. Mix to combine.

Grease a bundt pan. You can use any shape of bundt pan, for this recipe I used the classic bundt pan by nordicware.  I like the cooking spray that has flour mixed in with it.  I personally prefer the Pillsbury Baking Spray with flour.  However, multiple companies make similar sprays.  You can also use butter or standard cooking spray.

Pour the batter into the bundt pan and shake to level.

Bake at 350 degrees for 55-65 minutes or until a skewer comes out clean from the center.

Allow to cool in the pan for 10 minutes. Then invert on a wire rack, remove the pan and allow to cool for another 10 minutes.

Glazing the Cake

Combine the lemon juice and powdered sugar. Mix until combined.

Place the cake and wire rack over a piece of wax or parchment paper.

Then pour the glaze over the cake.

Allow the glaze to set and then serve.

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Glazed Lemon Bundt Cake

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

Servings: 12 servings

Author: Rex

Ingredients

Cake

• 1 cup butter softened
• 2 cups sugar
• 4 eggs
• 1-1/2 teaspoons lemon extract
• 1-1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 tablespoon grated lemon zest

Glaze

• 4 tsp cup lemon juice
• 3/4 cup powdered sugar

Instructions

The Cake

1. In the bowl of your mixer cream together the butter and sugar.
2. Add the eggs one at a time, making sure to mix each one in fully before adding the next egg.
3. Add the extracts and mix well.
4. Sift together the flour, baking powder and salt. Then slowly add the flour mixture to the mixing bowl while alternating with the milk. A little flour, a little milk, a little flour, a little milk.
5. Finally add the lemon zest. Mix to combine.
6. Grease a bundt pan. I like the cooking spray that has flour mixed in with it.
7. Pour the batter into the pan and shake to level.
8. Bake at 350 degrees for 55-65 minutes or until a skewer comes out clean from the center.
9. Allow to cool in the pan for 10 minutes. Then invert on a wire rack, remove the pan and allow to cool for another 10 minutes.

The Glaze

1. Combine the lemon juice and powdered sugar. Mix until combined.
2. Place the cake and wire rack over a piece of wax or parchment paper.
3. Then pour the glaze over the cake.
4. Allow the glaze to set and then serve.