Zesty Lemon Drizzle Bundt Cake
This Zesty Lemon Drizzle Bundt Cake is full of lemon flavor and bursts in your mouth leaving a refreshing lemony aftertaste. Who doesn't like a sweet lemon cake every once a while? The flavor of lemon in this recipe is not too overwhelming and hits your palate just the right way. The glaze on the cake is beautifully tangy yet sweet as well. Lemon dessert recipes beat the conventional idea of baking with chocolate.If you don't have buttermilk handy for this recipe, you can always make a batch by adding one tablespoon of vinegar to 1 cup of milk and let it sit for five minutes until it curdles resulting to buttermilk. You can use this buttermilk mixture for any cake recipes that calls for it. Lemon cake recipes are truly the best cake recipes so make sure to treasure them in your recipe book. Enjoy a slice of this heavenly lemon cake recipe with your loved ones today!
This is a Printable Recipe.
1 cup unsalted butter, room temperature
2 1/2 cups granulated sugar
1/3 cup grated lemon zest (6-8 large lemons)
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
Glaze & Garnish
2 cups confectioners’ sugar
3 1/2 Tablespoons freshly squeezed lemon juice
2 Tablespoons lemon zest
Preheat oven to 350°F.
Grease well and lightly flour a Bundt pan.
Cream butter and 2 cups of granulated sugar for about 5 minutes, or until light and fluffy.
With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. Sift together flour, baking powder, baking soda and salt in a bowl.
In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Pour the batter into the Bundt pan and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until sugar dissolves.
When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
Place the cake onto a serving dish and pour over the top of the cake and allow the glaze to drizzle down the sides.
Garnish with lemon zest.
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Nutrition Facts for: Zesty Lemon Drizzle Bundt Cake From Grandmother's Kitchen
Ingredients: Unsalted butter, granulated sugar, lemon zest, baking powder, baking soda, salt, freshly squeezed lemon juice, buttermilk, pure vanilla extract, confectioners' sugar.
* The entire recipe has been calculated for 16 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving:Calories 288, Calories from Fat 106, Total Fat 11.8g 18%, Saturated Fat 7.5g 38%, Cholesterol 31mg 10%, Sodium 283mg 12%, Potassium 64mg 2%, Carbohydrates 47.7g 16%, Dietary Fiber 0.2g 1%, Sugars 47.0g, Protein 0.7g, Vitamin A 7%, Vitamin C 17%, Calcium 3%, Iron 1%
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