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Indulge in a moist Blueberry Bundt Cake drizzled with zesty lemon glaze, perfect for any occasion. A delightful blend of sweet and tangy flavors!

2⃣ Mix Dry Ingredients. In a bowl, sift together 2¼ cups of flour, baking soda, and salt.Stir in lemon zest. Set aside. 3⃣ Cream Butter and Sugar. In a separate large bowl, beat softened ...

4. Prick top and sides of cake with a fork or toothpick and brush glaze evenly over cake, allowing glaze to absorb. Let cake cool completely before covering. Cake may be served at room temperature ...

Let the glaze set, about 20 minutes, then use two wide spatulas or a cake lifter to transfer the cake to platter or cake stand. Meyer Lemon Curd 12 servings (makes 1½ cups) ...

¼ teaspoon salt. 6 large eggs, room temperature. 3 cups (15-ounces, 425 grams) cake flour. Simple Lemon Syrup. ¼ cup (2-ounces, 57 ml) fresh lemon juice ...

Preparation. Make the cake. 1. Preheat the oven to 350 F with a rack in the center. Grease a 12-cup Bundt pan with nonstick cooking spray. Dust the pan evenly with flour, taking care to get into ...

Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small ...

Instructions. Make the cake: Preheat the oven to 350 degrees. Butter and flour a 10 cup swirl bundt pan or traditional bundt pan and set aside. Whisk together the flour and baking soda and set aside.

If the glaze is too thin, add a little more powdered sugar to thicken it up. Drizzle the glaze over the top of the Bundt cake and allow to sit for about 10-15 minutes so the glaze can set and harden.