Soaked and Glazed Lemon Cake for #Bundtamonth

by Dorothy Reinhold on January 16, 2013

Print This Post Print This Post Soaked and Glazed Lemon Cake on Shockingly Recipe here:

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 #BundtaMonth January baking party, hosted by Lora from Cake Duchess and Anuradha from Baker Street . This month our #Bundtamonth party bakers are celebrating citrus, and while grapefruit, lime, tangerine and blood oranges beckon to me from the produce bins, my heart belongs to lemon.

Soaked and Glazed Lemon Cake on Shockingly Recipe here: 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!


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


  1. Preheat the oven to 350°F (175°C). Grease and flour a standard 10-inch diameter Bundt pan and set aside.
  2. 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.
  3. Add the baking powder, baking soda and salt and mix in. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
  4. 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.
  5. 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.
  6. 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.Soaked and Glazed Lemon Cake on Shockingly Recipe here:
  7. 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.
  8. Serves 12-16.


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 Cake
Dec. 2012: Eggnog Rum Pound Cake
Nov. 2012: Nutmeg Bundt Cake
Oct. 2012: Pumpkin Pecan Bundt Cake with Maple Glaze
Sept. 2012: Zucchini Cookie Butter Bundt Cake

Soaked and Glazed Lemon Cake on Shockingly Recipe here: can see a wonderful gallery 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:

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.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

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

{ 19 comments… read them below or add one }

Yee January 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 …


Dorothy January 20, 2013 at 1:17 pm

How fantastic that you liked it so much to make it twice in one week! That’s a record!


yee January 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 … 🙂


Stacy January 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. 🙂


Laura January 16, 2013 at 10:11 pm

Delicious. I love intensely lemon cakes.


Alice @ Hip Foodie Mom January 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!


Holly January 16, 2013 at 9:13 pm

I love the idea of soaking the cake– what a nice layer of flavor it would add. Fantastic cake!


Tara January 16, 2013 at 5:05 pm

Soaked and glazed, I have just drooled all over the keyboard. My stars does that look good!!


Dorothy January 16, 2013 at 10:34 pm

My stars…IT IS!


Anita at Hungry Couple January 16, 2013 at 3:59 pm

Yum! Lemon is my favorite, too. Beautiful cake 🙂


Kate | Food Babbles January 16, 2013 at 9:48 am

Whoa! That cake looks and sounds amazing! Love lemon cake anyway but love that you soaked the cake as well. I’m sure that infused even more lemon flavor and made for an incredibly moist cake. And oh that glaze, wow wow wow! Lovely!


Kate@Diethood January 16, 2013 at 8:42 am

I, too, love lemons in a cake.
That photo with the drizzle… I can’t help but stare at your outdoor patio…it’s beautiful!!!


Dorothy January 16, 2013 at 1:41 pm

Thank you!


Renee January 16, 2013 at 7:51 am

Oh yummy! Sounds like an incredibly moist cake. I love the photo of drizzling the cake.


Dorothy January 16, 2013 at 8:13 am

Thank you! That is my daughter’s lovely hand.


Paula @ Vintage Kitchen January 16, 2013 at 6:23 am

There can never be too much lemon in a cake! It looks fantastic Dorothy!


Dorothy January 16, 2013 at 7:19 am

I totally agree! No such thing as too much lemon.


baker street January 16, 2013 at 4:22 am

a zest-filled cake with a lemony soak and a tart glaze – that says it all! this is just perfect for tangy january! so glad you could bake along, dorothy! 🙂


Dorothy January 16, 2013 at 7:19 am

Thanks! I wouldn’t miss it!


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