Lemon Cake Recipe – An Easy Bundt Cake Recipe with Blueberries
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Mmm…, that’s how I describe this fabulous Lemon Cake Recipe; it is a moist and delicious lemon blueberry bundt cake. The sweet and tart flavors of the blueberries and the lemons go hand in hand. Serve it at your next gathering of friends and listen to the raves. This lemon cake recipe is simple and fresh, and sure to impress. I hope you find that this bundt cake recipe is just as easy as a store bought cake mix; and I know you will agree that it tastes so much better. You have your choice of shape here; you can bake it in a 12-cup bundt pan
or a 10-inch angel food pan
. I find that the cake absorbs more of the tart and sweet glaze if it is made in a angel food pan
with a flat bottom; but if it’s presentation that you are after, a bundt pan
would be more impressive.
2 cups fresh or frozen blueberries;
(if frozen, dried well and tossed with 2 Tbs. flour)
1 cup unsalted butter, softened
1-2/3 cups white granulated sugar
5 large eggs, room temperature
2 cups all-purpose flour
½ tsp. salt
2 tsp. grated lemon zest
3 Tbs. lemon juice, fresh is best but bottled is fine too
For the Glaze
1 cup white granulated sugar
½ cup lemon juice, fresh is best but bottled is fine too
½ cup water
Preheat oven to 350º F. Spray a bundt pan
or a angel food pan
with a non-stick cooking spray, the kind with flour already in the spray. If you don’t have that just grease and flour the pan being sure to tap out any excess flour in the pan. In a small bowl combine flour and salt; set aside.
With an , cream the butter and the sugar until light and fluffy, scraping sides occasionally with a silicone spatula
. This will take and few minutes. Let it run, you really need to incorporate air into the batter. Add eggs one at a time, beating well between eggs. Add lemon zest and juice and beat well. Don’t worry if the addition of the lemon juice made your batter appear to curdle. That’s ok, it’s supposed to do that. With the on it’s lowest speed, slowly add the flour mixture, and beat only until smooth. Fold in the blueberries and spoon batter evenly into prepared pan.
Bake in the center of the oven for approximately 1 hour and 5 minutes; or until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire cooling rack
for approximately 15 to 20 minutes and then invert it onto the wire cooling rack
. While the cake is cooling, you should make the glaze. In a small heavy sauce pan combine the lemon juice, sugar and water. Simmer over medium heat stirring occasionally until it has reduced by half. Place a large jelly roll pan
underneath the wire cooling rack
and drizzle the warm glaze on top of the still warm cake. Allow it to cool completely before slicing. Store in an airtight container or wrapped tightly in cling wrap.
I hope you enjoyed this lemon cake recipe, it's easy to make and so much better than a box.
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