Zesty Lemonade Bundt Cake That'll Brighten Your Day

This Lemonade Bundt Cake is a delightful dessert with a zesty lemon flavor and moist texture that impresses at any gathering.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: DESSERTS

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

150 g Unsalted butter for a rich and creamy base.
200 g Granulated sugar adds sweetness and balances the tang of lemon.
2 teaspoons Vanilla bean paste for a deeper flavor profile.
2 large Eggs to provide structure and moisture.
110 g Yogurt contributes to the cake’s moist texture.
45 g Whole milk thins the batter and adds creaminess.
250 g All-purpose flour forms the bulk and texture of the cake.
1.5 teaspoons Baking powder acts as the leavening agent for a fluffy result.
0.5 teaspoon Salt enhances all the flavors and balances sweetness.
3 lemons Lemon zest brightens every bite with bold freshness.

For the Syrup

75 g Lemon juice infuses the cake with tanginess after baking.
75 g Granulated sugar sweetens the syrup and enhances lemon flavor.
Mint leaves optional but add a refreshing touch when serving.

For the Lemon Glaze

150 g Powdered sugar for a smooth and rich icing.
30 g Lemon juice provides a tart finish to the glaze.

Equipment

Bundt pan
mixing bowl
saucepan

Method

Preparation

Preheat the oven to 350°F (175°C) and prepare your bundt pan by greasing it well.
Cream together the unsalted butter and granulated sugar in a large bowl until light and fluffy.
Add the vanilla bean paste and mix in the eggs, one at a time.
Blend in the yogurt and whole milk until smooth.
Combine the all-purpose flour, baking powder, salt, and lemon zest in a separate bowl.
Gradually add the dry mixture to the wet ingredients, stirring gently.
Pour the batter into the prepared bundt pan.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Prepare the syrup by combining lemon juice and granulated sugar in a saucepan over medium heat.
Cool the cake in the pan for about 10 minutes before removing it.
Brush the warm lemon syrup over the cake.
Mix powdered sugar and lemon juice to create the glaze and drizzle it over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Optional: Garnish with fresh mint leaves for a refreshing twist.

Tried this recipe?

Let us know how it was!