This moist Lemon Bundt Cake has the most tender crumb and is bursting with bright lemon flavor. A vanilla-matcha glaze adds a touch of Spring color that almost makes this cake too pretty to eat!
Prep your tools. Preheat oven to 350F. Coat bundt pan with PAM or cooking spray and generously dust with flour.
Mix dry ingredients. In a medium bowl, combine the cake flour, baking powder, baking soda, salt and lemon zest. Set aside.
Combine butter and sugar. In the bowl of a stand mixer combine the softened butter and sugar. Beat with a paddle attachment until light and fluffy, about 2-3 minutes.
Add remaining wet ingredients to the stand mixer bowl. Add the vanilla, buttermilk and eggs. Mix with paddle attachment until combined with butter and sugar, about 30 seconds.
Add dry ingredients to wet ingredients. Mix on low speed until well combined, pausing to scrape down the sides and bottom of the bowl after about 30 seconds.
Bake. Pour batter into prepared pan and bake for 55 minutes to 1 hour 5 minutes. The cake is done when it is golden and a toothpick inserted at several points in the center of the cake comes out clean.
Cool. Allow cake to cool for at least 20 minutes before attempting to remove it from the pan. Once it has cooled, run a butter knife around the inner and outer edges of the cake, then invert it onto a cooling rack. Give the bottom of the pan a few taps all around and the cake should fall out of the pan and onto the rack to continue cooling.
Make the matcha glaze: In a medium bowl combine the confectioners sugar, 4 tablespoons of milk, vanilla and matcha. Mix well with a spoon, stirring until there are no lumps and you have a thick but pourable mixture. If the glaze is too thick add more milk 1 teaspoon at a time.
Add to cake: Once your cake has cooled, pour the glaze over the cake and allow to set for at least an hour.
Keywords: lemon bundt cake, matcha glaze, lemon pound cake, lemon drizzle cake