Lemon Grove Bundt Cake
Submitted by Ennasor
Lemon Bundt cake with fresh zest and juice in the batter and a punchy lemon-butter icing soaked into the warm cake. Bright, tangy, and tender for days.
YIELD
16 servingsPREP
15 minCOOK
75 minREADY
110 minThis is a lemon Bundt cake that doesn’t mess around with citrus extract. Fresh-grated lemon zest and fresh-squeezed juice go into both the batter and the icing, building three distinct lemon layers: in the crumb, soaked into the warm cake, and as a final tangy frosting on top.
The soak-while-warm step is the technique that separates this from a basic frosted Bundt. As soon as the cake comes out of the pan, a portion of the icing gets spread on while it’s still hot, sinking into the porous crumb and infusing every bite. The remaining icing goes on once the cake cools, forming a thicker outer layer.
Buttermilk is the structural workhorse, tenderizing the gluten with its acidity while reacting with baking soda for lift. The slightly tangy crumb plays beautifully against the bright citrus flavors throughout.
Pro Tips
- Grease and flour the Bundt pan thoroughly, even one ungreased crevice will stick
- Use fresh lemons only, bottled juice tastes flat after baking
- Add eggs one at a time and beat well between additions for a stable emulsion
- Test for doneness with a wooden skewer at 65 minutes, dark Bundt pans can run faster
- Pour the warm icing over the still-warm cake, the absorption is the whole point
Variations
- Substitute orange or grapefruit for lemon for different citrus profiles
- Add a teaspoon of vanilla bean paste to the batter for floral depth
- Top with candied lemon zest or poppy seeds for visual interest
Ingredients
Directions
Preheat oven to 325℉ (160℃).
In a very large bowl, cream butter (or margarine) until very light; slowly add sugar until mixture is very light and fluffy.
Beat in eggs one at a time.
In another bowl, sift flour, baking soda and salt together.
Add flour mixture alternately with buttermilk to butter mixture.
Begin and end with flour.
Mix in lemon peel and juice.
Pour batter into greased and floured 10-inch tube or 12-inch bundt pan.
Bake for 65 to 75 minutes or until toothpick inserted in center comes out clean.
Place pan on rack for 10 minutes to cool.
Turn cake out of pan onto rack.
Spread with as much lemon icing as the cake can absorb (about a third of the icing).
Allow cake to cool completely then frost with remaining icing.
ICING: Blend butter and sugar together in a medium bowl.
Mix in peel and juice, 1 tablespoon at a time, until the frosting is of spreading consistency.
If the entire amount of jucie is used, the icing will be thin and possibly difficult to spread evenly, however a very tangy frosting greatly enhances the flavor of the cake.
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