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Vanilla Bundt Cake w/ Lemon Glaze

Posted on 29 August 2011 by Mădălina

This recipe is a prequel to the next post; as Summer is drawing to a close, this is a great way to pack the bikini, and bring out the comfort food.

Vanilla Bundt Cake w/ Lemon Glaze 

(Serves 6 to 8 — 1 x 12 cup pan; 6 x 2 cup pans)

- 1 cup unsalted butter, room temperature
- 3 cups all-purpose flour (plus 2 tbsp for dusting pan)
- 2 lemons (zested, juiced) (2 tbsp juice is reserved for glaze)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- Pan spray
- Confectioners sugar, for dusting

Lemon Glaze [ makes~1 cup]
- 2 cups confectioners’ sugar
- 2 tablespoons fresh lemon juice


Preheat oven to 350 degrees. Pan spray and flour a standard 12-cup or a 6 x 2 cup bundt pan. In a medium bowl, whisk together dry ingredients and lemon zest, and set aside.

Using a mixer with the paddle attachment, cream butter and granulated sugar on medium-high until light and fluffy (4 to 5 minutes). Add eggs one at a time, beating well after each addition; mix in lemon juice.

With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not over-mix). Pour the prepared batter into the pan filling it  2/3 of the way. Firmly tap pan on a work surface to level batter.

While the cake is baking, prepare the glaze: Mix confectioners sugar and lemon juice on low. Glaze will be thick, but pourable—you may need to add more sugar, or lemon juice to adjust the consistency as required.

Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes for large bundt pan; 35 to 40 minutes for smaller bundt pans. Let cake cool in pan 15 minutes, then turn out onto a rack, glaze while still warm, and allow to cool completely. Dust with confectioners sugar once cooled.


For Chocolate Bundt Cake:
- 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup whole milk
- 1/2 cup sour cream
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract

(use the same wet-dry & creaming method listed above) 


3 Comments For This Post

  1. Steve @ the black peppercorn Says:

    Very nice!! Though I am not ready to accept that summer is ending!!!! :)

  2. JESSICA Says:

    so amazing…wish you could do my wedding cake!!

  3. Shellie Kingsford Says:

    The Exped Downmat is a great piece of gear; it’s relatively light, packs very small and is, by far, the most comfortable sleeping pad in my multi-mat arsenal.

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