Lemon Drizzle Bundt Cake

The aroma of citrus zest filled my kitchen last Sunday, a bright and cheerful scent that promised a treat as delightful as it smelled. I had decided to bake a Lemon Drizzle Bundt Cake, a recipe I’d bookmarked months ago, and let me tell you, it was an absolute triumph. From the moment I pulled that golden, perfectly shaped bundt cake from the oven, glistening with its sugary lemon drizzle, I knew we were in for something special. My family, usually a tough crowd to impress when it comes to desserts, devoured it. The moist, tender crumb, bursting with zesty lemon flavor, paired with the sweet, crunchy drizzle, was simply irresistible. It was the perfect balance of tangy and sweet, a cake that felt both comforting and sophisticated, ideal for a weekend afternoon tea or a celebratory gathering. If you’re looking for a cake that is guaranteed to bring smiles and empty plates, look no further. This Lemon Drizzle Bundt Cake is a must-bake.

Ingredients for a Zesty Lemon Drizzle Bundt Cake

This recipe uses simple, readily available ingredients to create a cake that’s bursting with flavor and has a delightful texture. Here’s what you’ll need:

• Unsalted Butter: (225g, softened) – Provides richness, moisture, and tenderness to the cake. Softened butter creams easily with sugar, creating a light and airy batter.
• Granulated Sugar: (225g) – Sweetens the cake and helps with browning and moisture retention. It also works with the butter to create the structure of the cake.
• Large Eggs: (4, at room temperature) – Bind the ingredients together, add richness, and contribute to the cake’s structure. Room temperature eggs emulsify better into the batter, resulting in a smoother texture.
• All-Purpose Flour: (275g) – The base of the cake, providing structure. It’s important to measure flour correctly; spoon it into the measuring cup and level it off to avoid using too much, which can make the cake dry.
• Baking Powder: (2 tsp) – A leavening agent that helps the cake rise and become light and fluffy. Ensure your baking powder is fresh for optimal results.
• Salt: (½ tsp) – Enhances the flavors of the other ingredients, especially the sweetness and the lemon. It balances the overall taste profile.
• Lemons: (3 large, zest and juice) – The star ingredient! You’ll need both the zest for intense lemon flavor in the cake batter and the juice for both the batter and the drizzle. Choose unwaxed lemons if possible, or scrub waxed lemons thoroughly before zesting.
• Whole Milk: (120ml) – Adds moisture and richness to the cake, contributing to a tender crumb. You can substitute with buttermilk for a slightly tangier flavor.
• Powdered Sugar (Icing Sugar): (150g) – Used for the lemon drizzle topping. It dissolves easily into lemon juice to create a smooth, pourable glaze.

Step-by-Step Instructions for Baking Lemon Drizzle Bundt Cake

Follow these detailed instructions to bake a perfect Lemon Drizzle Bundt Cake every time. Each step is designed to guide you through the process, ensuring success even if you’re a novice baker.

Step 1: Preheat Your Oven and Prepare the Bundt Pan

• Preheat the oven to 180°C (350°F). This is crucial for even baking. An oven thermometer is a great tool to ensure your oven is at the correct temperature.
• Grease and flour your bundt pan thoroughly. This is arguably the most important step to ensure your cake releases cleanly. Use softened butter to grease every nook and cranny of the pan, paying special attention to intricate designs. After greasing, dust the pan with flour, tapping out any excess. Alternatively, you can use a baking spray specifically designed for bundt pans, which often contains flour and is very effective. Proper pan preparation is key to a beautiful, intact bundt cake.

Step 2: Cream Together Butter and Sugar

• In a large mixing bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy. This process incorporates air into the batter, which is essential for a light and tender cake. Creaming butter and sugar properly can take 3-5 minutes. You’ll know it’s ready when the mixture is pale in color and noticeably fluffier. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

Step 3: Incorporate Eggs One at a Time

• Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This prevents the batter from curdling. If the batter does appear to curdle slightly, don’t worry too much; it usually comes back together as you add the dry ingredients. Beating well after each egg ensures a smooth and emulsified batter.

Step 4: Add Lemon Zest and Juice

• Grate the zest from 3 large lemons, being careful to only zest the yellow part and avoid the bitter white pith. Lemon zest is where most of the lemon flavor resides. Add the lemon zest to the batter and mix until combined.
• Squeeze the juice from 1.5 lemons (reserve the rest for the drizzle). Add the lemon juice to the batter and mix until just combined. The acidity of the lemon juice will react with the baking powder, starting the leavening process.

Step 5: Combine Dry Ingredients

• In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven leavening.
• Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. For example, add one-third of the dry ingredients, mix until just combined, then add half of the milk, mix, then another third of dry ingredients, mix, the remaining milk, mix, and finally the last third of the dry ingredients, mixing until just combined. Mix on low speed or by hand to prevent overmixing, which can lead to a tough cake. Just mix until the flour disappears into the batter; a few streaks of flour are okay.

Step 6: Pour Batter into Prepared Bundt Pan

• Pour the batter evenly into the prepared bundt pan. Use a spatula to scrape all the batter from the bowl.
• Smooth the top of the batter with a spatula. This helps ensure an even rise and level cake.
• Gently tap the bundt pan on the countertop a few times to release any air bubbles trapped in the batter. This will prevent large holes in your cake.

Step 7: Bake the Bundt Cake

• Bake in the preheated oven for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time can vary depending on your oven and the specific bundt pan used. Start checking for doneness around 35 minutes. The cake should be golden brown and spring back lightly when gently pressed.
• If the cake is browning too quickly, you can loosely tent the top with aluminum foil during the last 10-15 minutes of baking. This will prevent the top from burning while allowing the inside to cook through.

Step 8: Cool the Cake in the Pan

• Let the cake cool in the bundt pan for 10-15 minutes. This allows the cake to firm up slightly, making it easier to release from the pan. Cooling it for too long in the pan can make it difficult to remove as condensation can build up.

Step 9: Invert the Cake onto a Wire Rack

• Carefully invert the bundt pan onto a wire rack to cool completely. If the cake seems stuck, gently tap the pan a few times or use a thin knife or spatula to loosen the edges. Make sure the wire rack is placed on a surface that can catch any crumbs or drizzle that may drip.
• Allow the cake to cool completely on the wire rack before drizzling. Cooling completely is essential before drizzling, otherwise, the drizzle will melt and become runny instead of setting nicely.

Step 10: Prepare the Lemon Drizzle

• While the cake is cooling, prepare the lemon drizzle. In a small bowl, whisk together the powdered sugar and the remaining lemon juice (from 1.5 lemons). Whisk until smooth and you have a pourable glaze. If the drizzle is too thick, add a tiny bit more lemon juice, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.

Step 11: Drizzle the Cake

• Once the cake is completely cool, slowly drizzle the lemon glaze evenly over the top of the bundt cake. You can use a spoon or a piping bag (without a tip) for more controlled drizzling. Allow the drizzle to set for about 15-20 minutes before serving. As the drizzle sets, it will create a beautiful, slightly crunchy sugary coating.

Step 12: Serve and Enjoy!

• Slice and serve your delicious Lemon Drizzle Bundt Cake. Enjoy the bright lemon flavor and the satisfying texture of this homemade treat. Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition Facts for Lemon Drizzle Bundt Cake

(Per Serving, assuming 12 servings per cake)

• Servings: 12
• Calories: Approximately 350-400 kcal
• Total Fat: 18-22g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time for Lemon Drizzle Bundt Cake

The preparation time for this delightful Lemon Drizzle Bundt Cake is quite manageable, making it perfect for both planned baking sessions and when you need a delicious dessert relatively quickly.

• Prep Time: 20-25 minutes (includes gathering ingredients, zesting lemons, creaming butter and sugar, and mixing the batter).
• Bake Time: 35-45 minutes (depending on your oven and bundt pan).
• Cooling Time: Approximately 1 hour (10-15 minutes in the pan, then complete cooling on a wire rack).
• Drizzle Setting Time: 15-20 minutes.

Total Time: Roughly 2 hours from start to finish, including baking and cooling. While the total time might seem a bit lengthy, the active hands-on time is only around 20-25 minutes. The rest is mostly oven time and cooling time, during which you can attend to other tasks. This makes it a wonderfully rewarding recipe without demanding constant attention.

How to Serve Lemon Drizzle Bundt Cake

Lemon Drizzle Bundt Cake is wonderfully versatile and can be served in various ways to suit different occasions. Here are some serving suggestions:

• Classic Tea Time:
  • Serve slices of Lemon Drizzle Bundt Cake with a pot of hot tea, such as Earl Grey or English Breakfast. The citrus notes in the cake pair beautifully with black tea.
  • Accompany with a dollop of clotted cream or whipped cream on the side for extra indulgence.
• Dessert after Dinner:
  • Present slices of the cake as a light and refreshing dessert after a meal.
  • Pair it with a scoop of vanilla ice cream or a lemon sorbet to complement the lemon flavor.
• Brunch or Breakfast Treat:
  • Enjoy a slice of Lemon Drizzle Bundt Cake with your morning coffee or a glass of fresh orange juice for a special brunch treat.
  • Add fresh berries like raspberries or blueberries for a colorful and fruity accompaniment.
• Celebration Cake (Casual):
  • Lemon Drizzle Bundt Cake is perfect for casual celebrations.
  • Dust the cake lightly with extra powdered sugar for a more elegant look.
  • Decorate with fresh lemon slices or candied lemon peel for a visually appealing presentation.
• Picnics and Potlucks:
  • Bundt cakes are ideal for transporting to picnics and potlucks as they are sturdy and don’t require frosting that can melt.
  • Wrap the cooled and drizzled cake well and it will travel beautifully.
• Simple and Elegant:
  • Sometimes, the cake is perfect just as it is! A slice of Lemon Drizzle Bundt Cake on its own is a delightful treat.
  • The beauty of a bundt cake is in its shape, so minimal adornment is often best.

Additional Tips for the Perfect Lemon Drizzle Bundt Cake

To ensure your Lemon Drizzle Bundt Cake is a resounding success, here are eight essential tips:

1. Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before you begin. Room temperature ingredients emulsify together more smoothly, creating a better batter and a more tender cake. Softened butter creams better with sugar, and room temperature eggs incorporate more easily into the batter.
2. Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can result in a tough and dense cake. Mix the dry ingredients into the wet ingredients just until combined. A few streaks of flour are acceptable; they will disappear during baking.
3. Measure Flour Correctly: Incorrectly measured flour is a common baking mistake. Always spoon flour into your measuring cup and level it off with a straight edge. Avoid scooping flour directly from the bag, as this compacts it and you’ll end up using too much, leading to a dry cake.
4. Zest Lemons Before Juicing: It’s much easier to zest lemons before you juice them. Use a microplane or a fine grater to zest the lemons, being careful to only zest the yellow part and avoid the bitter white pith.
5. Grease and Flour Your Bundt Pan Thoroughly: Proper pan preparation is crucial for bundt cakes. Grease every nook and cranny of the pan with softened butter or baking spray, then dust with flour, tapping out the excess. For intricate bundt pans, consider using a baking spray specifically designed for bundt pans, or a mixture of equal parts melted shortening, oil, and flour, brushed into the pan.
6. Cool the Cake in the Pan for the Right Amount of Time: Let the cake cool in the bundt pan for 10-15 minutes after baking. Cooling it for too long can make it stick as condensation forms, but inverting it too soon can cause it to break apart while still too soft.
7. Ensure Cake is Completely Cool Before Drizzling: Drizzle the lemon glaze only when the cake is completely cooled. If the cake is still warm, the glaze will melt and become runny instead of setting into a nice sugary crust.
8. Adjust Drizzle Consistency: The consistency of the lemon drizzle should be pourable but not too thin. If it’s too thick, add a teaspoon of lemon juice at a time. If it’s too thin, add a tablespoon of powdered sugar at a time until you reach the desired consistency. You want it to coat the cake nicely and set into a slightly crunchy glaze.

Frequently Asked Questions (FAQ) about Lemon Drizzle Bundt Cake

Here are 8 frequently asked questions about Lemon Drizzle Bundt Cake, along with their answers:

Q1: Can I use margarine instead of butter in this recipe?
A: While butter is recommended for the best flavor and texture, you can use margarine as a substitute. However, butter provides a richer flavor and a more tender crumb. If using margarine, ensure it is at least 80% fat content for baking.

Q2: Can I make this cake gluten-free?
A: Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend is designed for baking and contains xanthan gum or guar gum to help with structure. Follow the recipe as instructed, but keep an eye on the baking time as gluten-free cakes may bake slightly differently.

Q3: Can I freeze Lemon Drizzle Bundt Cake?
A: Yes, Lemon Drizzle Bundt Cake freezes well. Bake the cake, let it cool completely, and then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and drizzle with fresh lemon glaze before serving. It’s best to freeze the cake before drizzling to maintain the glaze’s texture.

Q4: My bundt cake stuck to the pan. What did I do wrong?
A: Sticking is usually due to insufficient greasing and flouring of the bundt pan. Make sure you grease every part of the pan thoroughly, especially intricate designs. Use softened butter or baking spray, and then dust with flour, tapping out the excess. Cooling the cake for too long in the pan can also cause sticking due to condensation.

Q5: Can I add poppy seeds to this Lemon Drizzle Bundt Cake?
A: Absolutely! Lemon and poppy seeds are a classic combination. You can add 2-3 tablespoons of poppy seeds to the batter along with the lemon zest for a Lemon Poppy Seed Bundt Cake.

Q6: My lemon drizzle is too runny. How can I fix it?
A: If your lemon drizzle is too runny, it means you’ve added too much lemon juice. To thicken it, gradually add more powdered sugar, one tablespoon at a time, whisking until you reach the desired consistency.

Q7: Can I use bottled lemon juice instead of fresh lemon juice?
A: Freshly squeezed lemon juice is always recommended for the best flavor in Lemon Drizzle Bundt Cake. Bottled lemon juice can have a slightly different taste and may not be as bright and zesty. However, if you don’t have fresh lemons, you can use bottled lemon juice as a substitute.

Q8: How do I store leftover Lemon Drizzle Bundt Cake?
A: Store leftover Lemon Drizzle Bundt Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Storing it at room temperature will keep the cake softer, while refrigeration will extend its shelf life but may slightly dry it out. Bring refrigerated cake to room temperature before serving for the best texture.

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