Prepare to tantalize your taste buds with a dessert that's about to become your new obsession! This Lemon Bundt Cake with Chocolate Glaze is not just a cake – it's a culinary masterpiece that perfectly balances bright, citrusy notes with rich, decadent chocolate. Imagine cutting into a moist, tender cake that bursts with fresh lemon flavor, then drizzled with a luxurious chocolate glaze that will make your dessert dreams come true. Whether you're hosting a special occasion or simply treating yourself to something extraordinary, this show-stopping cake is guaranteed to impress even the most discerning dessert connoisseurs.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt cake pan, ensuring all ridges and curves are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Zest one large lemon to create 1 tablespoon of lemon zest. Squeeze the lemon to obtain 1/4 cup of fresh lemon juice.
- Gradually add the lemon zest and lemon juice to the mixture, mixing until evenly distributed.
- In a separate bowl, sift together the all-purpose flour and a pinch of salt. Slowly fold the dry ingredients into the wet mixture, alternating with the milk to create a smooth, consistent batter.
- Pour the batter into the prepared bundt pan, using a spatula to spread it evenly and tap the pan to remove any air bubbles.
- Bake in the preheated oven for 45-50 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert onto a wire rack to cool completely.
- For the chocolate glaze, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips, letting it sit for 2-3 minutes.
- Whisk the chocolate and cream together until smooth and glossy. Allow the glaze to cool and slightly thicken for about 5-10 minutes.
- Once the cake is completely cooled, drizzle the chocolate glaze over the top, allowing it to naturally cascade down the sides of the bundt cake.
- Let the glaze set for 15-20 minutes before serving. Optionally, garnish with additional lemon zest or chocolate shavings.
Tips
- Room Temperature Magic: Ensure all ingredients are at room temperature before mixing. This helps create a smoother, more consistent batter and ensures even baking.
- Grease Like a Pro: Don't skimp on greasing the bundt pan! Use a pastry brush to get into every nook and cranny, preventing any potential sticking.
- Zest Carefully: When zesting the lemon, only remove the bright yellow part. The white pith underneath can add bitter notes to your cake.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are okay, but no wet batter should remain.
- Cooling is Key: Let the cake cool in the pan for 10 minutes, then carefully remove to prevent breaking. Allow it to cool completely before glazing.
- Glaze Technique: Pour the chocolate glaze while it's still slightly warm for the most beautiful, smooth finish.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 110mg
