Lemon Drizzle Bundt Cake (Print version)

A moist, zesty Bundt cake with fresh lemon and a tangy glaze for delightful teatime moments.

# Ingredient List:

→ Cake

01 - 1 3/4 cups unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 2 1/2 cups all-purpose flour
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon salt
07 - 2 lemons, zested and juiced (about 1/4 cup juice)
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract

→ Lemon Drizzle

10 - 3/4 cup powdered sugar
11 - 2-3 tablespoons freshly squeezed lemon juice

# How To Make It:

01 - Preheat the oven to 350°F. Grease a 10-cup Bundt pan with butter and dust with flour, removing the excess.
02 - In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3–4 minutes.
03 - Incorporate the eggs one at a time, mixing thoroughly after each addition.
04 - Whisk together the flour, baking powder, and salt in a separate bowl.
05 - Alternately add the dry ingredients and milk to the butter mixture in three parts, starting and ending with the dry ingredients, stirring until just combined.
06 - Fold in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
07 - Pour the batter evenly into the Bundt pan and smooth the surface. Bake for 45–50 minutes or until a skewer inserted in the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
09 - Whisk the powdered sugar with 2 tablespoons of lemon juice until smooth, adding more juice if necessary to achieve a pourable consistency.
10 - Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides.

# Expert Advice:

01 -
  • The cake stays impossibly moist for days—I've learned that the citrus juice is the secret to keeping it tender and fresh-tasting.
  • That tangy lemon glaze dripping down the sides feels like pure indulgence, but it's so simple you'll wonder why you don't make it every week.
  • It's elegant enough for Sunday tea with guests, yet humble enough to grab a slice while standing in the kitchen in your apron.
02 -
  • Room temperature ingredients are not just a suggestion—they're the difference between a tender, delicate cake and one that's dense and tight. Set everything out 30 minutes before you start.
  • Don't open the oven door for the first 35 minutes of baking. The temperature drop can cause the cake to sink or become uneven.
  • The glaze drips best when the cake is completely cool. If you're impatient like I am, the glaze will melt and soak into the warm cake instead of sitting prettily on top.
03 -
  • Use a citrus zester rather than a grater—you'll get the bright yellow zest without the bitter white pith underneath.
  • If your Bundt pan is old and the non-stick coating is wearing, butter it generously and flour it extra well. A sticky pan ruins the beautiful fluted pattern you've earned.

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