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Fresh Lemon Bundt Cake with Lemon Glaze

This moist lemon Bundt cake is made with fresh lemon juice, plenty of zest and lemon Greek yogurt, then finished with a simple, glossy lemon glaze. It is bright, tender and elegant without requiring any complicated decorating.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Cake
  • 2¼ cup unbleached all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • ¼ tsp salt
  • 165 g unsalted butter softened
  • 1 cup granulated sugar
  • Finely grated zest of 2 lemons
  • 3 large eggs ideally at room temperature
  • ½ cup freshly squeezed lemon juice
  • ¾ cup lemon Greek yogurt ideally at room temperature
For the Lemon Glaze
  • 1 cup icing sugar sifted
  • 1 to 2 tbsp freshly squeezed lemon juice as needed
  • Finely grated zest of 1 lemon for decorating

Equipment

  • 10-cup (2.5-litre) Bundt or tube pan
  • Two mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Fine grater or microplane
  • Citrus juicer
  • Rubber spatula

Method
 

Make the Lemon Cake
  1. Place a rack in the centre of the oven and preheat it to 350°F (180°C). Generously brush every curve and crevice of a 10-cup Bundt pan with softened butter, then dust it with flour. Tap out the excess.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, beat the softened butter, sugar and lemon zest with an electric mixer until pale, light and fluffy, about 3 to 4 minutes. Rubbing the zest into the sugar as you mix helps release its fragrant oils.
  4. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Continue mixing until the batter is smooth and evenly combined.
  5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the lemon juice and Greek yogurt. Begin and end with the dry ingredients. Mix only until the last streaks of flour disappear; avoid overmixing.
  6. Spoon the batter evenly into the prepared pan and smooth the top with a spatula. Gently tap the pan once or twice on the counter to settle the batter into the details of the mould.
  7. Bake for about 45 minutes, or until the cake is golden and a toothpick inserted into the thickest part comes out clean or with only a few moist crumbs attached.
  8. Let the cake cool in the pan for 15 to 20 minutes. Carefully loosen the edges if necessary, place a wire rack over the pan and invert the cake. Lift away the pan and allow the cake to cool completely before glazing.
Make the Lemon Glaze
  1. Place the sifted icing sugar in a small bowl. Add 1 tablespoon of lemon juice and whisk until smooth.
  2. Add more lemon juice a few drops at a time until the glaze is thick but pourable. It should fall slowly from the spoon and hold briefly on the cake before running down the sides.
  3. Set the cooled cake and its wire rack over a baking sheet or large plate. Spoon the glaze over the top, allowing it to follow the natural curves of the cake.
  4. Finish with fresh lemon zest. Let the glaze set for 15 to 20 minutes before slicing.

Notes

Tips for a Beautiful Bundt Cake

Prepare the Pan Carefully

Bundt pans have plenty of small curves where cake can stick. Use softened butter and a pastry brush to coat the entire interior, including the centre tube, then add a light, even dusting of flour. Prepare the pan just before adding the batter so the coating does not slide down the sides.

Use Room-Temperature Ingredients

Room-temperature butter, eggs and yogurt combine more evenly and help create a finer, softer crumb. If you remember, take them out of the refrigerator about 30 minutes before baking.

Do Not Overmix the Batter

Once the flour is added, mix only until everything is combined. Too much mixing can make the finished cake firmer and less tender.

Let It Rest Before Turning It Out

If you unmould the cake immediately, it may be too delicate and break. If it cools completely in the pan, it may begin to stick. A rest of about 15 to 20 minutes is the sweet spot.

Glaze Only When Completely Cool

A warm cake will absorb the glaze or cause it to run off. Waiting until the cake is fully cooled gives you the prettiest white drips.