Glazed lemon Bundt cake
A high-confidence celebration cake with a buttery crumb and a fresh lemon glaze.
Based on PJ Hamel’s King Arthur Baking recipe ↗
- Time
- 1 hour 20 minutes
- Makes
- One Bundt cake
- Oven, conventional
- 175°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 10-cup Bundt tin
- Electric beater
- Zester
- Wire rack
The most important step is greasing the Bundt tin completely, especially the centre tube and deep grooves.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 175°C (350°F). Grease every groove of the Bundt tin thoroughly.
- 2
Beat butter, sugar, lemon zest and salt until light. Beat in eggs one at a time.
- 3
Mix flour and baking powder. Add alternately with milk, beginning and ending with flour.
- 4
Bake 45–60 minutes, until a skewer comes out clean. Cool 10 minutes, turn out and cool fully.
- 5
Whisk icing sugar with lemon juice and drizzle over the cake.
Your baking notes
Notes stay on this device.