I’ve discovered the ultimate dessert that delivers both visual flair and incredible taste without the usual fuss. Our lemon bundt cake recipe Blueberry Glaze Waterfall transforms simple ingredients into pure joy, filling your kitchen with its bright, citrusy aroma. It’s perfect for busy families who want impressive results without the hassle of a complex bake, an absolute guaranteed crowd-pleaser for any table. This is my absolute favorite, tried-and-true recipe for a showstopper dessert, a lemon bundt cake recipe that truly shines.
What You’ll Need (Ingredients & Their Roles)
For a truly unforgettable dessert, this lemon bundt cake recipe calls for specific ingredients. I’ve found that using quality components makes all the difference.
- For the Cake:
- 2 ½ cups (300g) all-purpose flour: Provides structure for a tender crumb. (Swap half for whole wheat pastry flour for a healthier choice.)
- 1 ¾ cups (350g) granulated sugar: Sweetens the cake and aids in browning. (Reduce by ¼ cup for slightly less sweetness.)
- ¾ cup (170g) unsalted butter, softened: Adds richness and moisture. (Use dairy-free butter or a neutral oil like canola for a plant-based option.)
- 4 large eggs: Act as a binder and contribute to texture.
- 1 Tbsp lemon zest and ¼ cup (60ml) fresh lemon juice: Essential for vibrant, zesty flavor. In my experience, using fresh, zesty lemons truly elevates the flavor profile.
- 1 Tbsp baking powder: Provides lift for a light, airy cake.
- ½ tsp salt: Balances sweetness and enhances other flavors.
- 1 cup (240ml) milk (any kind): Adds moisture. (Plant-based milk works perfectly if adapting for dairy-free.)
- For the Blueberry Glaze Waterfall:
- 1 ½ cups (200g) fresh or frozen blueberries: Provides beautiful color and fruity sweetness. (Frozen blueberries work just as well as fresh and are perfect year-round.)
- 2 cups (240g) powdered sugar: Creates a smooth, sweet glaze.
- 2 Tbsp fresh lemon juice: Adds tang and thins the glaze.
Cooking Method, Simplified
This lemon bundt cake recipe Blueberry Glaze Waterfall comes together with straightforward steps, even for a showstopper dessert.
- Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly (I find a good baking spray with flour makes all the difference for this specific lemon bundt cake recipe). This prep takes about 5-10 minutes, ensuring your cake releases easily and the edges are beautifully defined.
- In a large mixing bowl, cream the softened ¾ cup (170g) unsalted butter and 1 ¾ cups (350g) granulated sugar together with a stand mixer until the mixture is light and fluffy, about 3-5 minutes. Beat in the 4 large eggs one at a time, allowing each to fully incorporate, then stir in the 1 Tbsp lemon zest and ¼ cup (60ml) lemon juice. The batter will smell wonderfully fragrant.
- In a separate medium bowl, whisk together the 2 ½ cups (300g) all-purpose flour, 1 Tbsp baking powder, and ½ tsp salt until well combined. This ensures even distribution of leavening.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (240ml) milk, beginning and ending with the dry. Mix until just combined. If it looks dry, splash in 1-2 Tbsp more milk. Avoid overmixing the batter, as this can lead to a dry, tough cake.
- Pour the batter evenly into your prepared 10-12 cup bundt pan. Bake for 45-55 minutes, or until a wooden skewer inserted into the thickest part comes out clean. Do not open the oven door too early, especially in the first 30 minutes, or the cake might sink. The top should be golden brown and spring back when lightly touched.
- Cool the cake in the pan on a wire rack for 10 minutes. The cake will pull slightly away from the sides. Then, carefully invert it onto the wire rack to cool completely for at least 1 hour. This prevents the cake from breaking.
- For the stunning Blueberry Glaze Waterfall: In a small saucepan, cook the 1 ½ cups (200g) blueberries with a splash of water (about 1 Tbsp) over medium heat until they soften and burst, approximately 5-7 minutes. Mash them well with a fork. For a smoother glaze, strain the blueberry mixture through a fine-mesh sieve, pressing out all the liquid. Whisk the warm blueberry liquid with 2 cups (240g) powdered sugar and 2 Tbsp fresh lemon juice until smooth and pourable. Ensure the cake is completely cool before glazing to prevent your beautiful Blueberry Glaze Waterfall from melting.
Perfect Moments to Serve Lemon Bundt Cake Recipe Blueberry Glaze Waterfall
This vibrant lemon bundt cake recipe with Blueberry Glaze Waterfall is incredibly versatile, perfect for any occasion. It elevates a simple family dinner or shines as a centerpiece for holiday gatherings.
For special occasions, consider decorating slices with fresh mint and edible flowers to enhance its visual appeal. I often bake this cake and slice it into smaller portions, perfect for a quick snack or to pop into lunchboxes for my kids.
- Serve with fresh berries for added color and flavor.
- A dollop of whipped cream complements its zesty notes beautifully.
- Pair with a warm cup of coffee or a refreshing glass of sparkling lemonade.
Nutrition and Wellness Benefits
While this lemon bundt cake recipe is undoubtedly a delightful treat, it also offers some inherent wellness benefits. The gorgeous Blueberry Glaze Waterfall provides a good dose of antioxidants from the berries.
Enjoy this delicious dessert in moderation as part of a balanced diet that includes plenty of healthy family meals. Its bright flavors are a wonderful complement to a wholesome eating plan.
- Gluten-Free Friendly: Easily adapt this lemon bundt cake recipe for gluten-free diets by using a 1:1 gluten-free baking flour blend in the same quantities.
- Dairy-Free Adaptations: Substitute butter with dairy-free alternatives and milk with a plant-based option for a delicious dairy-free version.
- Mindful Indulgence: While not low-carb, mindful portion control allows you to enjoy this delightful dessert as a part of your balanced lifestyle.
Everyday Practical Benefits
This lemon bundt cake recipe is a fantastic choice for modern, busy households due to its convenience. It’s relatively quick to prepare, with much of the cooking time being hands-off baking.
Using common and affordable ingredients makes this a budget-friendly dessert that consistently delivers impressive results. It truly fits into a family-friendly routine without much fuss.
- Excellent Make-Ahead: This cake is ideal for parties or potlucks as it can be prepared a day in advance.
- Freezer-Friendly: The cake freezes beautifully, unglazed, for up to 3 months, perfect for future enjoyment or unexpected guests.
- Easy Transport: Its sturdy nature makes it simple to transport to gatherings, ensuring your stunning dessert arrives intact.
Expert Tips and Flavor Upgrades
Achieve the best results for your lemon bundt cake recipe by following a few simple expert techniques. Always zest your lemons before you cut and juice them for maximum flavor extraction.
To ensure a moist crumb, avoid overbaking; a slightly underbaked cake is always better than a dry one. For that show-stopping Blueberry Glaze Waterfall, ensure the cake is completely cool before drizzling to prevent it from melting.
- Flavor Boost: Add a touch of vanilla extract or a pinch of ground cardamom to the cake batter for extra depth.
- Citrus Twist: Substitute some of the lemon zest with orange zest for a delightful lemon-orange variation.
- Pan Prep: Thoroughly grease and flour your bundt pan, or use a flour-based baking spray, to guarantee an easy release.
Common Questions Answered
Is this lemon bundt cake recipe suitable for a low-carb diet?
While the classic lemon bundt cake recipe isn’t inherently low-carb, you can explore adaptations online. These typically involve using almond or coconut flour and sugar substitutes to achieve a similar, delicious result that fits your dietary needs.
What’s the best way to store lemon bundt cake with Blueberry Glaze Waterfall for meal prep?
Store this lemon bundt cake, covered tightly, at room temperature for up to 3 days for optimal freshness. For longer meal prep storage, it keeps well in the refrigerator for up to a week. You can also freeze the unglazed cake for up to 3 months.
Where can I find high-quality ingredients for this lemon bundt cake recipe online?
Most ingredients for this family-friendly lemon bundt cake recipe are readily available at your local grocery store. For specific organic lemons or specialty gluten-free flours, I recommend checking online grocers or dedicated baking supply websites.
Can I use frozen blueberries for the Blueberry Glaze Waterfall?
Absolutely! Frozen blueberries work perfectly and are a convenient option year-round for the Blueberry Glaze Waterfall. Just simmer them gently with a splash of water for a few minutes until they soften and break down, then proceed with the glaze instructions.
How do I know when my lemon bundt cake is perfectly baked?
Insert a wooden skewer or toothpick into the thickest part of the cake; it should come out clean, without wet batter attached. I also look for the cake edges to begin pulling slightly away from the pan, which is another reliable sign of doneness.
Can I make mini lemon bundt cakes with this recipe?
Yes, this versatile lemon bundt cake recipe is easily adaptable for mini bundt pans. When baking mini cakes, adjust the baking time to approximately 20-30 minutes, checking for doneness frequently as ovens can vary.
What if my Blueberry Glaze Waterfall is too thick or too thin?
If your glaze is too thick, simply add a tiny bit more lemon juice or water, about half a teaspoon at a time, until it reaches your desired consistency. If it’s too thin, whisk in additional powdered sugar, one tablespoon at a time, until smooth.
Conclusion
Get ready to impress with minimal effort! This easy and vibrant cake promises a moist, zesty treat with a stunning presentation perfect for any family meal. You’ll love sharing this delightful dessert.
Save this lemon bundt cake recipe with Blueberry Glaze Waterfall to your Pinterest board for future healthy family meals and easy dessert ideas, and bake a little sunshine into your day tonight!
lemon bundt cake recipe Blueberry Glaze Waterfall
- Total Time: 140 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This lemon bundt cake recipe with a Blueberry Glaze Waterfall transforms simple ingredients into a bright, citrusy dessert. It’s a showstopper perfect for any table, designed to deliver impressive results without complex baking.
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cup unsalted butter, softened
- 4 large eggs
- 1 Tbsp lemon zest
- 0.25 cup fresh lemon juice
- 1 Tbsp baking powder
- 0.5 tsp salt
- 1 cup milk (any kind)
- 1.5 cups fresh or frozen blueberries
- 2 cups powdered sugar
- 2 Tbsp fresh lemon juice
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350F (175C). Grease and flour a 10-12 cup bundt pan thoroughly (a good baking spray with flour makes all the difference).
- Cream Wet Ingredients: In a large mixing bowl, cream the softened 0.75 cup unsalted butter and 1.75 cups granulated sugar together with a stand mixer until light and fluffy (about 3-5 minutes). Beat in the 4 large eggs one at a time, allowing each to fully incorporate, then stir in the 1 Tbsp lemon zest and 0.25 cup lemon juice.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the 2.5 cups all-purpose flour, 1 Tbsp baking powder, and 0.5 tsp salt until well combined.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry. Mix until just combined (splash in 1-2 Tbsp more milk if it looks dry). Avoid overmixing.
- Bake Cake: Pour the batter evenly into your prepared bundt pan. Bake for 45-55 minutes, or until a wooden skewer inserted into the thickest part comes out clean.
- Cool Cake: Cool the cake in the pan on a wire rack for 10 minutes. Then, carefully invert it onto the wire rack to cool completely for at least 1 hour.
- Prepare Glaze: In a small saucepan, cook the 1.5 cups blueberries with about 1 Tbsp water over medium heat until softened and burst (approximately 5-7 minutes). Mash them well with a fork. For a smoother glaze, strain the blueberry mixture through a fine-mesh sieve. Whisk the warm blueberry liquid with 2 cups powdered sugar and 2 Tbsp fresh lemon juice until smooth and pourable. Ensure the cake is completely cool before glazing.
Notes
For a healthier choice, swap half of the all-purpose flour for whole wheat pastry flour. You can reduce granulated sugar by 0.25 cup for less sweetness. Dairy-free butter or plant-based milk can be used for plant-based options. Baking spray with flour helps the cake release easily. Frozen blueberries work just as well as fresh for the glaze.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 350 calories
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: lemon bundt cake, blueberry glaze, dessert, easy bake, citrus, crowd-pleaser, baking, sweet