The best lemon bundt cake recipe you will ever have, and perfect with blueberries too! Though I have only had them in mini bundt and teacake form, I am certainly positive that the full size form is absolutely as delicious as their smaller counterparts.
The second time I baked this recipe was in honor of the royal wedding for a little tea party and live viewing at 3 am with my mom, aunt, and cousins. A lovely ceremony and some great tea paired perfectly with these tart, but sweet, cakes.
(Above are mini teacakes that are oh so cute. You can find the pan at Williams-Sonoma. One of my favorite stores.)
This summer I decided to find ways to serve at my church, and one of the ways I found was through baking! These little teacakes were perfect for the first memorial service I got to bake for this past weekend, and I plan to use them again for the next event I bake for.
The first couple of times baking this recipe, I didn’t have regular milk at my house but I didn’t want to gamble with putting in almond milk. So I found out online you can use one part water and one part heavy cream to substitute for milk! And it worked just fine.
If you are going to be using different pans, be sure to adjust the baking times! I wrote out the varying times in the recipe. These cakes can be stored at room temperature for a few days, but keep them covered to prevent them from drying.
- 1 cup butter
- 2 cups granulated sugar
- 1 tsp salt
- 4 large eggs
- 2 tsp baking powder
- 3 cups all-purpose flour
- 1 cup milk
- finely grated zest from 2 lemons (medium)
- 1/3 cup freshly squeezed lemon juice
- 3/4 cup sugar
- 1 1/2 cups powdered sugar
- 3 tbsp freshly squeezed lemon juice
- Allow butter, milk, and eggs to come to room temperature.
- Preheat oven to 350 degrees F.
- Cream butter, sugar, and salt until light and fluffy.
- Beat in eggs, one at a time, until mixed in. Scrape the sides and bottom of the bowl then mix again briefly.
- Mix in baking powder. Add in flour and milk, alternating between the two, starting and ending with the flour. Mix just until well combined (don't be surprised if it's a little curdled looking.)
- Mix in lemon zest.
- Grease bundt pan (I like to use the baking spray instead of regular cooking spray). Fill bundt pan. If using mini bundt pans, like I did, the batter should fit into 12 bundt spaces. Make sure there is some room left. If using mini teacake pan, put about 2 tsp worth of batter into each space, fitting into about 90 spaces. (I just used the 30 mini teacake pan three times).
- For full size bundt pan, bake for about 45 to 60 minutes, starting to check at 40. It should be done when a toothpick comes out clean when inserted in the center or when you touch the top and the cake springs back. For mini bundt cakes, bake for about 18-25 minutes. For teacakes bake for about 10-12 minutes.
- While the cake is in the oven, make the glaze by combining the ingredients and microwaving for a minute or less, just until hot but not too hot that it cooks the lemon juice. Mix until the sugar dissolves.
- For the glaze, mix the ingredients. Add more or less lemon juice for a thinner or thicker icing. You may need more icing when making the mini bundt cakes or the teacakes.
- When the cake is done baking, remove from the oven and let cook in the an for about 5 minutes. If it is not coming out of the pan, let sit longer and/or run a knife along the outside to unstick the cake from the pan.
- Brush the glaze on all sides of the cake while still hot. Allow it to sink in, then brush more on until all the glaze is used up.
- Allow the cake to cool then add the icing as desired.
Oh, one last thing! When I added in blueberries to some, I only did it to half the batch…just about a cup of fresh or frozen blueberries will do. Those cakes will also turn out more moist.
I hope you enjoy these cakes like my family and I did!! Let me know what you think if you do try it!