Cakes With Lemon – Moist Pioneer Woman Lemon Bundt Cake
This buttery, bright lemon cake is soaked with fresh lemon glaze while warm, resulting in a moist and flavorful dessert that’s perfect for any celebration.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
Ingredients
For the Cake:
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2 cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (2 sticks) salted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs
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Zest of 2 lemons
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½ tsp lemon extract (optional)
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¾ cup whole milk
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¼ cup fresh lemon juice
For the Glaze:
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2 cups powdered sugar
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¼ cup fresh lemon juice
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Zest of 1 lemon
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
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In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, cream butter and sugar until fluffy (3–5 minutes).
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Beat in eggs one at a time. Add lemon zest and lemon extract.
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Add flour mixture in three parts, alternating with milk, mixing gently.
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Stir in fresh lemon juice.
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Pour batter into prepared pan. Smooth the top and bake for 30–35 minutes.
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While cake bakes, whisk glaze ingredients until smooth.
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When cake is hot, poke holes all over with a fork or skewer. Pour glaze slowly over the top.
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Let cool completely in pan before slicing and serving.
Notes
Store covered at room temperature for up to 2 days. Can be frozen. Add berries or whipped cream to serve.