This beautifully glazed lemon Bundt cake is a showstopper for any gathering or celebration. With its refreshing lemony flavor, complemented by a simple yet elegant glaze, this cake is a perfect blend of sweet and tart, offering a delicious burst of citrus in every bite. The addition of fresh lemon slices and mint leaves on top not only enhances its presentation but also adds a refreshing touch to its flavor profile.
Ingredients:
For the cake:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 1 cup buttermilk
- ¼ cup freshly squeezed lemon juice
For the glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon milk (optional, to adjust consistency)
For garnish:
- Fresh lemon slices
- Fresh mint leaves
Instructions:
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease a 10- or 12-cup Bundt pan with butter and lightly dust with flour to ensure easy release.
2. Prepare the Batter:
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
3. Bake the Cake:
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15-20 minutes before transferring it onto a wire rack to cool completely.
4. Make the Glaze:
- While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth. If the glaze is too thick, add a small amount of milk to reach the desired consistency.
5. Decorate and Serve:
- Once the cake has cooled, drizzle the lemon glaze generously over the top, allowing it to drip down the sides. For an extra touch of elegance, garnish with fresh lemon slices and mint leaves.
Presentation:
The visual appeal of this cake lies in its vibrant lemon slices and fresh mint leaves, beautifully arranged on top of the rich glaze. The golden crust of the Bundt cake contrasts with the pale, glossy glaze, making it look as delightful as it tastes.
Tips for the Perfect Bundt Cake:
- Zesting the lemons: Be sure to only zest the yellow part of the lemon skin, avoiding the bitter white pith.
- Room temperature ingredients: To ensure the cake has a light and airy texture, bring the butter, eggs, and buttermilk to room temperature before mixing.
- Don’t overbake: Keep an eye on the cake towards the end of the baking time to avoid overbaking, which could make the cake dry.
Ideal for Any Occasion:
Whether it's for a summer picnic, afternoon tea, or special celebration, this lemon Bundt cake is a crowd-pleaser. The fresh, citrusy flavor paired with the moist, dense cake texture makes it irresistible.