Glazed Lemon Bundt Cake! The ultimate Glazed Triple Lemon Bundt Cake! This cake uses lemon zest from 10 lemons! Get your pucker on!
I fell in love with lemon cookies the first time I had them from a place called the Champagne Bakery in West Hollywood, CA. These cookies were so delicious to me. . they had the best lemon glaze with the perfect hint and combination of lemon and sweet. It was perfection. In a cookie.
I often walked to the Champagne Bakery for lunch. Most of the time, I just called in my order and went to go pick it up. I loved walking inside. . the first thing you saw was all of their lovely baked goods behind the glass counter. They always had a huge, great selection. I would sometimes mix it up and would get a chocolate chip cookie, snickerdoodle, sugar cookie, whatever seasonal cookie they had there, decorated. But I probably bought a lemon cookie about 75% of the time.
After that first bite. I was hooked. So, when I found out the #BundtaMonth theme for January was Tangy January, I immediately knew what I wanted to make. This is my best attempt at re-creating the lemoney goodness I always loved while eating my favorite lemon cookie.
I’ve been baking bundts now for a few months and while I am no expert, I must say that THIS recipe is the bomb. Seriously, this is some damn good lemon cake. Pardon my french. If you like lemon cake, this one is a must try. The bundt is topped with a lemon glaze + there’s a lemon syrup that you make that you brush on. . and it’s totally NOT over the top, crazy *too much, tart* lemon. . for me, it was the perfect cake (moist yet firm) with subtle lemon flavor. My daughter didn’t like the lemon glaze but she’s 5. She has no idea what she is talking about. 😛 Now, since we had like 10 lemons, we also made lemonade. The girls loved this.
I seriously LOVED LOVED LOVED this cake. And if you try it, I hope you do too. I hope you enjoy!
Glazed Lemon Bundt Cake
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour + more for dusting
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 3/4 cups granulated sugar
- 1/3 cup lightly packed finely grated lemon zest from 10 lemons!!
- 1/2 cup canola oil
- 2 sticks unsalted butter melted and cooled
- 4 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 3/4 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
GLAZE AND TOPPING
- 1 cup confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon almond extract
- 1/4 cup slivered almonds toasted (optional but highly recommended)
MAKE THE CAKE
- Preheat the oven to 350°. Generously coat a 10-inch Bundt pan with nonstick cooking spray and dust the pan with all-purpose flour. Sift the 1 1/2 cups of all-purpose flour and cake flour into a medium bowl, along with the baking powder and salt.
- In the bowl of a standing mixer fitted with the paddle, use your fingers to rub the sugar with the lemon zest until the sugar resembles pale yellow wet sand. Add the canola oil and cooled butter and beat at medium speed until blended, about 1 minute. Beat in the eggs and lemon juice until just incorporated, about 1 minute. Reduce the speed to low and beat in the heavy cream and the dry ingredients in 3 alternating batches, starting and ending with the dry ingredients; be sure not to overbeat.
- Scrape the batter into the prepared bundt pan and use a spatula to smooth the surface. Bake in the middle of the oven for about 1 hour, rotating the pan halfway through, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a wire rack for 30 minutes.
MEANWHILE, MAKE THE LEMON SYRUP
- In a small saucepan, combine the sugar with the lemon juice and bring to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Let the lemon syrup cool slightly.
- Invert the cake onto a wire rack set over a baking sheet. Using a long wooden skewer or toothpick, poke holes evenly all over the cake and brush on the lemon syrup. Let the cake cool completely.
THE GLAZE AND TOPPING
- In a medium bowl, whisk the confectioners’ sugar with the lemon juice and almond extract until smooth. Pour the glaze over the top of the cake, letting it drip down the sides. Sprinkle the almonds on top and let the glaze set, about 20 minutes.
- The Bundt cake can be stored in an airtight container for up to 3 days.
Recipe adapted from Food and Wine.
BundtaMonth for January
Check out all of the other wonderful Tangy January bundt cake recipes!! Hope you enjoy!
Here’s how you can be a part of Bundt-a-Month:
– Rules are simple – Mandarin, orange, Citrus lime, lemons, Key lime or ANYTHING citrus
– And bake us a Bundt for Tangy January
– Post it before January 31, 2013.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)- Add your entry to the Linky tool below
– Link back to our announcement posts.
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes. Link to BundtaMonth on Facebook – http://www.facebook.com/BundtaMonthLink to BundtaMonth on Pinterest – https://pinterest.com/bakerstreet/bundtamonth/
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