The perfect cake for my lemon lovers, this zesty Lemon Bundt is drizzled with a delicious Vanilla Bean Glaze. A quick and simple pound cake that makes a spectacular statement!
There’s just something so beautiful about a freshly baked bundt cake and I think it has a lot to do with the fact that it makes a big impact with minimum fuss! My Lemon Bundt with Vanilla Bean Glaze is a deliciously fluffy (and easy!) lemon pound cake that’s been drizzled with the creamiest vanilla bean glaze. It’s perfect served as afternoon tea, as a dessert, or even as a celebration cake. And because it’s baked in a bundt tin, there’s no need for time-consuming decorating. Total winner in my opinion!
SOME OF THE KEY INGREDIENTS IN THIS BUNDT CAKE
- Room temperature unsalted butter: make sure it’s at room temperature, so that it can beat up nice and fluffy, incorporating the sugar and lemon zest
- Buttermilk: I just love how buttermilk makes cakes so light and fluffy and the slight tang is perfect for this Lemon Bundt Cake
- Lemon zest: freshly zested lemon infuses the batter with a lovely lemon flavour. By beating it with the butter and sugar for 8 minutes, the oils from the zest are released to give the cake a full lemon hit.
- Plain flour: just regular plain flour is fine. I often use cake flour in my cakes, but this Lemon Bundt is made with buttermilk, making it lovely and light.
- Vanilla Extract: As per usual, use the best you can get. You can tell!
MY TIPS FOR A PERFECT LEMON BUNDT
- Prepare your tin well. I brush my tin with melted butter, then sprinkle it with flour. Tap out the excess flour and you’re good to go. Be extra careful with more detailed tins -they can get a little tricky!
- Make sure you beat the butter, sugar and zest in a stand mixer on medium high for a good 8 minutes. It really needs to get light and fluffy. Plus it gets the most oil out of the zest, which will give a fuller lemon flavour.
- Weigh your dry ingredients. People measure cups differently (scoop, spoon etc.) and it may result in a not so favourable outcome. If you weigh the ingredients, you know it’s exactly how I made and tested it.
- I bake in a conventional oven (I don’t use fan forced) as I think the conventional setting doesn’t dry my cakes out. If you have the option, use conventional.
- After baking the Lemon Bundt Cake and removing it from the oven, immediately use a clean linen tea towel to cover the cake and to push it down lightly. This will reduce the “dome” on what will be the underside of the cake, making it sit evenly.
- Allow the cake to cool completely before pouring on the Vanilla Bean Glaze.
I know you’re going to love this Lemon Bundt Cake with Vanilla Bean Glaze. From the day I first posted it on Instagram, I’ve had a stream of requests for the recipe!
So here it is…..I hope you all love it! Please let me know if you’ve made it by leaving a comment below, or sharing a photo on Instagram, tagging @applecakeannie
And while we’re on the Lemon train, check out these other favourite lemon recipes that I’m sure you’ll love
Vanilla Glazed Lemon Bundt Cake
Ingredients
Lemon Bundt Cake
- 225 g Unsalted butter room temp
- 265 g Sugar
- 1 tbsp Lemon zest
- 4 Eggs XL, room temp
- 250 g Plain flour
- ½ tsp Salt
- 1 tsp Baking powder
- ⅔ cup Buttermilk
- 1 tsp Vanilla extract
Vanilla Glaze
- 180 g Pure icing sugar
- 20 g Unsalted butter
- 2 tbsp Milk
- 1 tsp Vanilla bean paste can substitute with extract
Instructions
Lemon Bundt Cake
- Preheat oven to 180°C/350°F/160°FF
- Prepare at 6 cup capacity bundt tin by brushing it carefully with melted butter, then sprinkling with flour, tapping out the excess
- In the bowl of a stand mixer, beat the butter, sugar and lemon zest on medium high for 8 minutes, scraping the sides along the way to ensure the mixture is even
- Reduce speed and add the eggs, one at a time, mixing well between each addition
- Sift together the flour, salt and baking powder and stir the vanilla into the buttermilk
- With the mixer on low, add the dry ingredients in 3 parts, alternating with buttermilk and vanilla. Mix until just combined
- Pour batter into the bundt tin, tapping the tin to make sure the batter reaches all of the edges.
- Bake for 35-40 minutes, until a cake skewer comes out clean. Immediately use a clean linen tea towel to cover the cake and to push it down lightly (this will push down the "dome" on the cake). Rest for 10 minutes, then turn out onto a cake rack to cool
Vanilla Glaze
- Place all ingredients into a heatproof bowl and place it over a saucepan of simmering water
- Whisk ingredients until smooth and runny. Add a little extra milk if necessary
- Pour glaze over cooled cake and serve
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