Honey Lemon Bundt Cake with Sugar Lemon Glaze
This Honey Lemon Bundt Cake is a refreshing way to enjoy your favorite bundt cake. This is a super easy recipe you can keep for the special occasions.
Equipment
- Stand mixer with paddle attachment (or hand-held electric mixer)
- 10-inch tube pan or 12-cup bundt pan
- Large mixing bowl
- Medium mixing bowl
- Wire cooling rack
- Baking tray (sheet pan)
- Rubber or silicone spatula
Ingredients
Honey Lemon Bundt Cake Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- 1½ cups unsalted butter room temperature
- 1½ cups granulated sugar
- ¼ cup packed brown sugar
- 1 cup honey
- 5 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoons lemon juice
- 1 lemon zest grated
- 1 cup buttermilk
Sugar Lemon Glaze Ingredients
- 2¼ cups confectioners’/icing sugar
- ¼ cup full cream milk room temperature
- 2 teaspoons lemon juice
Instructions
Honey Lemon Bundt Cake and Glaze Instructions
- Adjust your oven rack to the lower-middle position. Preheat the oven to 325°F / 160°C (140°C fan-forced). Grease or spray and flour a 10-inch tube pan or 12-cup bundt pan. Tap out excess flour.
- Whisk the flour, baking powder, sea salt, cinnamon, and nutmeg in a medium mixing bowl.
- In the stand mixer bowl, with a paddle or in a large mixing bowl with a hand-held mixer, beat the butter using medium speed until smooth. Add the granulated and brown sugar and beat using medium until light and fluffy, approximately 3 to 5 minutes.
- Add the honey and mix until smooth. Add eggs one at a time, beating on medium speed until each is incorporated and scraping down the sides of the bowl with a spatula after each addition.
- Add the vanilla extract and lemon juice and mix on low speed until combined. Add the lemon zest and mix again on low until just incorporated.
- Finally, add the flour mixture and mix on low until combined. Slowly add buttermilk and mix on low until all ingredients are just incorporated.
- Pour the batter into the prepared Bundt (or tube) pan and use a spatula to even out the top. Place a clean baking tray on your chosen oven rack, and carefully add your bundt pan with the batter to the middle of the baking tray. Bake for 60 to 75 minutes, rotating the bundt pan 180 degrees halfway through baking. The cake is done when a wooden skewer or toothpick inserted into the centre comes out clean and the internal temperature reaches 200–210°F / 93–99°C.
- Transfer the bundt pan on the baking tray to a wire rack and let cool for 20 minutes. Place the wire rack upside down on top of the pan, then carefully flip both together so the rack is right-side up. Give the top of the pan a firm tap to release the cake. Lift the pan away. Let the cake cool completely on the rack before glazing.
- Top the cooled cake with the Sugar Lemon Glaze.
Sugar Lemon Glaze Instructions
- Place the confectioners’ sugar, milk and lemon juice in a medium bowl.
- Whisk together vigorously until smooth. Use immediately.
- Place a baking tray beneath the cooling rack to catch drips. Using a spoon, drizzle the glaze over the top of the cake, letting it run down the sides until you achieve your desired coverage. Leave the glaze to set for 15–20 minutes before serving.
Notes
- Storage: Keep covered in a cake container at room temperature for up to 4 days. Refrigerate for up to 7 days — bring to room temperature before serving for best texture.
- Freezing: Wrap the un-glazed cake tightly in cling film and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
- Make-ahead: Bake the cake the day before and store un-glazed. Prepare and drizzle the glaze the day of serving for the freshest appearance.
- Substitution: Swap buttermilk for 1 cup whole milk mixed with 1 tablespoon lemon juice or white vinegar — let it sit 5 minutes before using.
- Pro tip: Cream the butter and sugars for the full 5 minutes. This aerates the batter and creates a lighter, more even crumb in the finished cake.
Nutrition
Serving: 1servingCalories: 564kcalCarbohydrates: 102gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 141mgSodium: 323mgPotassium: 128mgFiber: 1gSugar: 54gVitamin A: 864IUVitamin C: 1mgCalcium: 100mgIron: 2mg
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