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
Ingredients
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
LEMON SYRUP
- 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)
Instructions
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.
MAKE AHEAD
- The Bundt cake can be stored in an airtight container for up to 3 days.
Recipe adapted from 
BundtaMonth for January
Check out all of the other wonderful Tangy January bundt cake recipes!! Hope you enjoy!
Almond Clementine Bundt Cake by Carrie from Poet In The Pantry
Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life
Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days
Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People Love
Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal
Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom
Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic
Grapefruit Yogurt Bundt Cake by Kate from Food Babbles
Lemon Bundt with Lemon Curd by Holly from A Baker’s House
Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands
Orange Chocolate Marble Bundt by Paula from Vintage Kitchen
Orange Olive Oil Cake by Katerina from Diethood
Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street
Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious
Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC
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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I have a lemon recipe tomorrow! And this looks great and I didnt know you lived in LA! I’m in San Diego…small world!
Hi Averie,
Sadly, I am no longer in LA. I lived there for about 12 years and now live in WA, very close to Seattle. Moved for my husband’s job. . but we like it! 🙂 (but I would move back in a heartbeat!)
Oh wow! I love the inspiration for this cake! It sounds incredibly moist and delicious! I love the tart lemon flavor in my cake. Can’t wait to try out your recipe! 🙂
Thank you, Anuradha! I was very excited that it turned out great. . I love lemon cake!
Isn´t lemon one of the best flavors ever? Wonderful recipe with oil and cream. And your enthusiasm is contagious Alice, how can I not put it on my bucket list?!
Haha, thank you, Paula! yes, love lemon!!
The zest of 10 lemons!! I can hardly wait to try this. And I love the toasted almonds stuck all over on the top of that thick glaze. Just a gorgeous Bundt!
Thank you so much, Stacy! My husband helped me with the zesting. . 🙂 and he said the cake tasted that much better because HE zested the lemons! 🙂
What a gorgeous cake! I swear, I’m glaze-deficient. Mine never looks that perfect! All those layers of lemon must be delicious!
Thank you, Carrie! I thought it might be too much but it really wasn’t. . to me, this was a very great tasting lemon cake!
Your enthusiasm for this cake alone makes me want to make it! This looks gorgeous, sounds so bright and fragrant and love that you adapted it from your favorite cookie. Lovely!
Thank you so much, Kate!
Oh, that glaze is just to die for. Looks very refreshing and exactly what I need for January. How long did it take you to grate the lemon zest? >.< It's all worth it!
My husband zested the lemons for me! It took him about 20-25 minutes I think! But like you said, it was totally worth it!! hope you give this cake a try! 🙂
I love this cake. Clean, simple lemon flavor and it’s hands down stunning!!
Thank you so much, Anita! 🙂
Wow, 10 lemons, love that!! I wonder if the lemon cookies you described are like the ones my dad would bring me home when I was a little girl (from one particular bakery in Queens). The cookie was simple, almost scone-like dry but oohhh that lemon glaze. They were called lemon drops. You know now I am going to have to make this cake right? 🙂
Haha, I hope you do Deb!!! 🙂 you won’t regret it!
I love when a cake bursts with flavor and I am sure this is really nice and lemony. Love it!!
Thank you, Tara! 🙂
The lemon syrup must really set this cake apart from all others– it sounds wonderful! I always enjoy your photography and today is no different: gorgeous shots!
awh, thank you so much Holly! 🙂 Yes, for a second, I thought the syrup would be too much but it was wonderful. . I think it also helped to keep the cake moist!
And to think you never liked making bundt cakes before. You’re a bundt cake rock star now! This looks beyond incredible – so dense and moist inside! I love citrus flavoured cakes and I’m going crazy for that thick, glossy glaze. Good job, woman!
Aren’t bakeries the best? Man, I wish they didn’t come with extra weight, if you know what I’m sayin’. 🙂
Your bundt is so lovely. I am loving that glaze!!
Hi Alice, Thank you for sharing this beautiful bundt cake. Looks awsome!
This is one awesome lemon bundt, Alice! You covered all corners with the lemon. Great clicks too!
Best cake I have EVER had.
I swear.
Hi Lily!
Awh, thank you for the comment! This made my day! 🙂 My neighbor said the same thing when I gave her like half of this cake. . 😛
Made it for my colleagues last week, and they demanded it again this week!!! …It is in the oven now baking, and the minute I finish this comment, I am going to print out 12 copies of your amazing recipe for them, plus a couple of extras, otherwise my weekends will be ruined!..Hahaha! Thank you again for sharing such an amazing recipe! <3
Hi Lily!
oh my goodness!!! i love you! 🙂 This comment made my morning! 🙂 I hope your colleagues make this bundt cake for themselves at home! 🙂 Cheers! Have a wonderful Sunday!
the cake looks amazing 🙂 can wait to try it .i have started baking few month back after my husband was posted to a very remote area n i found out dat i really really enjoy it 🙂 can u help me with something i need to know if i can use fresh cream instead of heavy cream????
Hi there,
what do you mean by fresh cream? whipped cream? I would definitely buy heavy whipping cream. It can be found in every grocery store in the dairy section, next to the milk. Where are you living?
cant* wait to try it ..sorry typing mistake.. waiting for ur reply 🙂
i use fresh dairy milk not the one which is in tetra-pack after boiling the fresh milk i allow it to cool in the fridge after a few hours a thick layer of cream comes on the top. I’m talking about that cream, thats fresh cream. i can’t find heavy cream . the cream which comes in tetra-pack is called desert cream which can be whipped.i live in risalpur 🙂
Ah, I see. Yes, use that and please let me know how it turns out! 🙂
okies thank u 🙂 im gonna try it now .will definitely tell u the result in a few hours 🙂
Sounds good! Can’t wait to hear about it! 🙂
me n my husband we both loved it .its a perfect lemon cake .its lovely 🙂 .thank u so much for such a nice n detailed recipe n for replying regarding my confusion about the cream 😀
Hi
What’s the purpose of the toasted almonds, you highly recommend it.
Hi Jackie,
The toasted almonds add nice texture and crunch to the cake. They also pair really nicely with the lemon flavor from the bundt cake and the glaze, again, not only in texture but taste.
As a chef, I have tasted most of the desserts. it is good, one of them. Thanks for sharing the recipes.