Can I use lemon extract instead of fresh lemon juice and zest?

Absolutely! If you don't have fresh lemons on hand, you can substitute 1 teaspoon of lemon extract for the lemon juice and zest.

How do I know when the cake is done baking?

The best way to tell is to insert a toothpick or skewer into the center of the cake. If it comes out clean, with no wet batter clinging to it, the cake is done.

Can I make this cake in a regular round cake pan instead of a Bundt pan?

Yes, you can definitely bake this in a regular 9-inch round cake pan. The baking time may need to be adjusted, so keep an eye on it and check for doneness a few minutes before the recommended time.

How should I store the leftover cake?

Store any leftover Lemon Drizzle Bundt Cake in an airtight container at room temperature for up to 4 days. You can also freeze the cake for up to 3 months, just be sure to wrap it tightly.

Can I make this cake ahead of time?

Absolutely! This cake actually gets better with time, so you can make it a day or two in advance. Just wait to drizzle the lemon glaze on top until just before serving.

Lemon Drizzle Bundt Cake: Moist, Tangy Delight

Print Recipe

A moist and zesty lemon drizzle bundt cake that is perfect for any occasion. This cake is flavored with fresh lemon juice and zest, topped with a sweet lemon glaze.

Author: Casey Morgan
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 12 servings 1x
Category: 🍰 Cake Recipes
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 tablespoon lemon zest

¼ cup fresh lemon juice

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar

2–3 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition.

4. Mix in the lemon zest, lemon juice, and vanilla extract.

5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.

6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.

7. Pour the batter into the prepared bundt pan and smooth the top.

8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.

10. For the glaze, mix the powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.

Notes

For a stronger lemon flavor, add more lemon zest.

This cake can be stored in an airtight container at room temperature for up to 3 days.

Optionally, you can add poppy seeds to the batter for added texture and flavor.

Nutrition

Serving Size: 1 slice
Calories: 300 kcal
Sugar: 25g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: cake, lemon, bundt, dessert

Find it online: https://dailycake.net/lemon-drizzle-bundt-cake/