This Perfect Lemon Bundt Cake is just that. . . . perfect! It’s dense, buttery, coated with a sweet lemon buttery sauce then topped with a lemon icing. Absolutely amazing!
This Perfect Lemon Bundt Cake has been a labor of love. It’s only take me 17 tries to get it just right. Ok, really only about 5 attempts, but it’s felt like 17.
In case you couldn’t tell from the several lemon posts lately (sorry lemon haters), I love lemon, especially this time of year.
I am completely in love with this Coconut Cake and the Kentucky Butter Cake (they’re both amazing and you need to make them if you haven’t!), so I took the best of both of them and this Perfect Lemon Bundt Cake was born. This cake is the perfect amount of sweetness and tang. It’s dense, buttery, lemony and pretty spectacular if you ask me. Let me just list the reasons I am in love with this cake:
- It’s super easy to make, like dump everything in the mixer and mix easy.
- The flavor is so perfect. It’s lemony, buttery and sweet with just the perfect amount of tartness.
- The texture is dense but still tender.
- The lemon icing is fabulous.
- Finally, my most favorite part of the cake is the ridiculously good buttery, sugary, lemony sauce that soaks into the cake while also leaving a sugary crust on the cake.
The bottom, that was the top, with the crusty, sugary butter sauce is to die for!I wish you could reach through and take that bite right there. You’ll just have to trust me when I tell you it was pure heaven!
- 1 cup butter, cubed at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- ⅓ cup butter
- ¾ cup granulated sugar
- 2 tablespoons water
- 2 teaspoons lemon extract
- 2 1/2 cups powdered sugar
- 1/4 cup butter, softened
- 2 to 3 tablespoons cream
- 2 tablespoons grated lemon zest
- 1/4 cup fresh lemon juice
Preheat the oven to 325°.
Grease a 10" bundt pan with butter or shortening and then dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for about 30-45 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick entered into the center comes out clean.
After the cake is done, make the glaze ingredients by combining the sugar, butter, lemon extract and the water. Cook over medium heat, until fully melted and combined, BUT DO NOT BOIL!
Poke holes all over the warm cake and pour the glaze slowly over the cake while still in the pan.
Let the cake to cool completely in the pan and then invert onto a serving plate.
Make the lemon icing by mixing the powdered sugar, butter and cream together until just combined, add in the lemon juice and zest. Spoon over cake and spread slightly so it runs down the sides.
Please make sure you grease and flour your pan really well. Spray, such as Pam, just doesn't work well for this cake. Make sure you use butter or shortening and get in every crease of your pan and then flour it also.
Also, make sure you make the glaze after the cake comes out of the oven, that gives the cake a chance to cool just a bit. If you pour the glaze on as soon as it comes out of the oven then the cake is so hot it quickly absorbs the glaze and the sugary, crusty coating doesn't form on the outside.
For the lemon icing, you want it not too thick, almost more of a "thick pourable" consistency.
Recipe Source: 5 Boys Baker