Lemon Bundt Cake with Lemon Glaze
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This follows the classic vanilla Bundt method, but swaps the soured cream for buttermilk and loads the batter with lemon zest and juice, finishing with a sharp lemon glaze. A tender, fragrant ring cake that slices beautifully for a crowd.
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Method
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Free sugars
41.2 g per serving
82.4 % of the 50 g daily maximum · 164.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2.5-litre Bundt tin
- pastry brush
- fine grater
- stand mixer or electric hand whisk
- fine sieve
- wire rack
- skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 422 kcal |
| Protein | 5.2 g |
| Carbohydrate | 64.9 g |
| of which sugars | 42.1 g |
| of which free sugars | 41.2 g |
| Fat | 16.3 g |
| of which saturates | 9.8 g |
| Fibre | 0.8 g |
| Salt | 0.59 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
