Moist Lemon Drizzle Bundt (Printer-friendly)

Zesty lemon Bundt with a tangy drizzle, moist and vibrant for afternoon tea or special moments.

# What You Need:

→ Cake

01 - 1 cup 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 to 3 tablespoons freshly squeezed lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Grease a 10-cup Bundt pan with butter and dust lightly with flour, tapping out any excess.
02 - Using an electric mixer, beat softened butter and granulated sugar together until pale and fluffy, about 3 to 4 minutes.
03 - Add eggs one at a time, beating well after each addition to ensure full incorporation.
04 - In a separate bowl, whisk together flour, baking powder, and salt until evenly combined.
05 - Add dry ingredients to butter mixture in three parts, alternating with milk; begin and end with dry ingredients. Mix until just combined.
06 - Gently fold in lemon zest, lemon juice, and vanilla extract until uniformly distributed.
07 - Pour batter evenly into prepared Bundt pan, smoothing the surface.
08 - Bake for 45 to 50 minutes, or until a skewer inserted into the center emerges clean.
09 - Allow cake to cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth; add more juice as needed to achieve pourable consistency.
11 - Drizzle lemon glaze over cooled cake, letting it cascade down the sides.

# Expert Tips:

01 -
  • The tender crumb stays moist for days, making it perfect for baking ahead when you're expecting guests
  • That perfect balance of sweet and tart will have everyone asking for the recipe, and you'll love having it memorized
  • The Bundt pan creates a showstopping presentation that looks far more impressive than the effort required
02 -
  • Room temperature ingredients blend together without creating lumps or breaking the emulsion—this is why that egg temperature matters so much
  • The Bundt pan's ridges only release the cake properly if you've truly greased every surface, including those deep interior angles where the flutes meet
  • Unmolding while the cake is even slightly warm gives you a perfect release; waiting until it's fully cooled risks it sticking permanently
03 -
  • Always use freshly squeezed lemon juice, never bottled or concentrate—the brightness is the entire point of this cake
  • If your Bundt pan is dark or nonstick, reduce the oven temperature by 25°F to prevent over-browning on the edges

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