Lemon Bundt Cake with Chocolate Glaze and Candied Lemon Recipe

Lemon Bundt Cake with Chocolate Glaze and Candied Lemon Indulge in this zesty, moist masterpiece that bursts with bright lemon flavor, crowned by a silky chocolate glaze and sweet candied lemon bits. Perfect for impressing guests!

• Difficulty: Intermediate
• Servings: 8 to 10
• Nutritional Info per Serving (1 of 10): Calories 727, Total Fat 31 g, Saturated Fat 16 g, Carbohydrates 110 g, Dietary Fiber 2 g, Sugar 78 g, Protein 8 g, Cholesterol 127 mg, Sodium 288 mg
• Total Time: 2 hr 15 min (including cooling)
• Active Time: 40 min

Candied Lemon:

• 1 1/2 cups sugar
• 1 1/2 cups water
• 2 lemons, cut into 1/4-inch thick slices

Cake:

• Nonstick vegetable oil spray
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 eggs, at room temperature
• 1 cup buttermilk, room temperature
• 1 teaspoon pure vanilla extract
• Zest of 2 lemons
• 1/4 cup fresh lemon juice (approximately 2 lemons)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt

Chocolate Glaze:

• 1/2 cup bittersweet chocolate chips
• 1/2 cup whipping cream

Instructions:

1. Candied Lemon: Dive into this easy step! In a small saucepan, combine sugar and water, bringing to a boil over medium heat while stirring to dissolve sugar. Toss in lemon slices and simmer 5-8 minutes until tender. Drain on a wire rack, cool 15 minutes, then finely chop these golden gems. Your cake's flavor booster is ready![1]
2. Cake: Preheat oven to 350F (175C). Generously spray a Bundt pan with nonstick spray no sticking allowed!
3. Using a stand mixer with paddle (or hand mixer), cream butter and sugar on medium until fluffy and dreamy, about 3 minutes. Add eggs one by one, scraping sides. Reduce speed, slowly pour in buttermilk and vanilla for a smooth blend.
4. Pause to stir in zesty lemon zest and juice. On low, add flour 1 cup at a time, then baking powder, soda, and salt. Ramp to medium for 1 minute watch the batter turn light and airy!
5. Gently fold in chopped candied lemon. Pour into pan, smooth top, and bake on center rack until golden and toothpick-clean, about 50 minutes. Cool 30 minutes on rack, then unmold onto a plate. The aroma alone will have everyone hovering![2]
6. Chocolate Glaze: Melt 1/2 cup bittersweet chips in a bowl. Heat cream until edges bubble, pour over chocolate, and whisk to glossy perfection.
7. Drizzle glaze over cooled cake, spreading with a spatula to coat every nook. Slice, savor, and let the compliments roll in you've just created pure bliss![3]