Soaked and Glazed Lemon Cake for #Bundtamonth (2024)

Home
Me / My Style
- Speaking Engagements
Awards
In the Media
Testimonials
PR / Ads / Hire
- Sponsored Posts
- Giveaways
- Recipe Development
Legal Fine Print
- Official Giveaway/Sweepstakes Rules
- Privacy Policy
- Copyright
- Endorsem*nt Disclosure
Recipe Index / Collections
- Recipe Index
- Sunday Supper recipes
- Weekday Supper recipes
- Secret Recipe Club recipes
- Food Bloggers Los Angeles (FBLA) Roundups
- Poetry
- Great Malibu Cooks!
- My Culinary Bucket List
Reviews of Products / Services
- Cookbook | Book Reviews

Shockingly Delicious

Drool-worthy, scrumptious, "scary good" recipes for people who love big flavors!

Socialize | Subscribe

by Dorothy Reinhold on January 16, 2013

Print This Post

It might be a new year, but familiar flavors are still favorites!

Like lemon. Lemon always wins the race, doesn’t it?

I made this cake as part of the#BundtaMonthJanuary baking party, hosted by Lora fromCake duch*essand Anuradha fromBaker Street.This month our#Bundtamonthparty bakers arecelebrating citrus, and while grapefruit, lime, tangerine and blood oranges beckon to me from the produce bins, my heart belongs to lemon.

With a zest-filled cake, a lemony soak and a tart glaze, this cake celebrates all things lemon. Serve it as-is, with fresh berries or with vanilla ice cream. And be sure to call me for dessert!

Recipe: Soaked and Glazed Lemon Cake

Summary: With a zest-filled cake, a lemony soak and a tart glaze, this cake celebrates all things lemon. Serve it as-is, with fresh berries or with vanilla ice cream. Call me for dessert!

Ingredients

For the cake

1/2 pound (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (7 lemons)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature (I used King Arthur Dried Buttermilk Powder + water)
1 teaspoon pure vanilla extract
3 cups all-purpose flour

For the soak

½ cup granulated sugar
½ cup freshly squeezed lemon juice

For the glaze

1 cup confectioners’ sugar
1 3/4 tablespoons freshly squeezed lemon juice

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a standard 10-inch diameter Bundt pan and set aside.
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
Add the baking powder, baking soda and salt and mix in. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Scrape the batter into the prepared pan, smooth the top and bake for 60 minutes, until a cake tester comes out clean.
While cake is baking, make the soak: Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a measuring cup and stir until the sugar dissolves and makes a syrup.
When the cake is done, remove pan from oven and let cool for 20 minutes, then invert cake onto a rack and immediately invert it back into the baking pan (this insures the cake is loosened from the pan). Pour soak over the cake while it is still in the pan, allowing some to run down the outer edge of the cake. Allow the cake to cool completely, and then turn it onto a cake stand or cake plate.
Make the glaze: Combine the confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
Serves 12-16.

Source

Lightly adapted from Lemon Cake by Ina Garten, from “Barefoot Contessa Parties! Ideas and Recipes for Parties That Are Really Fun” (Clarkson Potter, 2001)

Bundt cakes I have baked for #Bundtamonth:

Jan. 2013: Soaked and Glazed Lemon CakeDec. 2012:Eggnog Rum Pound CakeNov. 2012:Nutmeg Bundt CakeOct. 2012:Pumpkin Pecan Bundt Cake with Maple GlazeSept. 2012:Zucchini Cookie Butter Bundt Cake

You can see a wonderfulgallery of our #Bundtamonth cakes here. Are you inspired yet to bake something?

Preparation time: 10 minutes
Cooking time: 1 hour
Diet type: Vegetarian
Number of servings (yield): 12-16
Culinary tradition: USA (General)
My rating 5 stars: ★★★★★

Please visit my fellow “Tangy January” bakers this month:

Almond Clementine Bundt Cakeby Carrie fromPoet In The Pantry
Citrus Bundt Cake with Sparkling Wine and Fiori di Siciliaby Laura fromThe Spiced Life
Citrus co*cktail Mini Bundt Cakesby Renee fromMagnolia Days
Citrus Lust Mini Bundt Cakes with Lemon Curdby Stacy fromFood Lust People Love
Dried Tomato Cherry & Yuzu Cakeby Ann fromAnncoo Journal
Glazed Lemon Bundt Cakeby Alice fromHip Foodie Mom
Grapefruit Poppyseed Bundt Cakeby Deb fromKnitstamatic
Grapefruit Yogurt Bundt Cakeby Kate fromFood Babbles
Lemon Bundt with Lemon Curdby Holly fromA Baker’s House
Mini Orange Bundts with a Grand Marnier Glazeby Tara fromNoshing With The Nolands
Orange Chocolate Marble Bundtby Paula fromVintage Kitchen
Orange Olive Oil Cakeby Katerina fromDiethood
Orange Strawberry Swirl Cream Cheese Bundt Cakeby Anuradha fromBaker Street
Soaked and Glazed Lemon Cakeby Dorothy fromShockingly Delicious
Zesty Lemon Bundt Cakeby Anita fromHungry Couple NYC

Would you like to bake along with us this month? Here’s how:
1. Simple rule: Use mandarin, orange, lime, yuzu, lemons, Key lime or ANYTHING citrus, and bake us a Bundt for Tangy January
2. Post it before Jan. 31, 2013.
3. Use the #BundtAMonth hashtag in your title.(Ex: title should read#BundtAMonth: Chocolate Cinnamon Bundt)
4. Add your entry to the Linky tool below.
5. Link back to our announcement posts.

FollowBundt-a-Month on Facebookwhere we feature all our gorgeous bundt cakes. Or head over toour Pinterest boardfor inspiration and choose from over 350 Bundt cake recipes.

Here are the Bundt cakes for Tangy January. Want to add yours?

Tagged as:Bundtamonth, Ina Garten, lemon, lemon bundt cake, lemon cake, lemons

{ 19 comments… read them below or add one }

YeeJanuary 20, 2013 at 11:54 am

Dear Dorothy, the soaking idea is brilliant, so right. Do you know the origin of this technique? The cake is delicious and nutritious. It is a success on first attempt, even I use substitute a few ingredients e.g. use whole grain flour, etc. I made it 4 days ago and ate it all on my own, and am making the same cake today. I have never made a same cake twice in a row. This is really a good one. Feel like I have a Hobbit’s blood.Thank you Dorothy for sharing the recipe. I hope I will have recipes to share soon. Bake on …

DorothyJanuary 20, 2013 at 1:17 pm: Yee,
How fantastic that you liked it so much to make it twice in one week! That’s a record!
Reply

yeeJanuary 19, 2013 at 2:36 pm

The soaking is a brilliant idea! The cake is so delicious and nutritious! Thank you so much Dorothy for sharing the recipe. I tried it three days ago, and am done (I ate all by myself! Must be a hobbit by blood.), and I am baking more tomorrow. You are fantastic! I will try to contribute one of these days … bake on … 🙂

StacyJanuary 17, 2013 at 12:16 am

Fabulous lemon Bundt! I love the soaking AND then GLAZE. Can’t get more lemony than that! And I love the photos with the glaze just dripping. Makes me want to lick your whisk. Or the cake. 🙂

LauraJanuary 16, 2013 at 10:11 pm

Delicious. I love intensely lemon cakes.

Alice @ Hip Foodie MomJanuary 16, 2013 at 9:32 pm

Lemon always wins the race. . haha, love that!! Your recipe is very similar to mine! Isn’t the lemon syrup (or soak) amazing?!! I will definitely have to try your recipe too!

HollyJanuary 16, 2013 at 9:13 pm