Lemon Bundt Cake

Ingredient List

Lemon Cake-

2 1/2 C Flour

2 1/4 Tsp. Baking Powder

1/2 Tsp. Salt

4 Eggs

1 Tsp. Vanilla

2 C Sugar

3 TB. Lemon Juice

2 Tb. Lemon Zest

1 1/4 C Milk

10 Tb. Butter

Lemon Glaze-

1 1/2 C Powdered Sugar

1/3 C Lemon Juice

Lemon Sugar Topping-

1 Tb. Lemon Zest

2 Tb. Sugar

I don’t know what to say about this cake. No amount of words will truly portray the amazing flavor and texture of this cake. It is so flavorful and soft. Sweet and Tangy. It is just simply AMAZING! Here is how I made the Lemon Bundt Cake.

I first whisk together the flour, baking powder and salt. Set aside.

In a sauce pan, I combine the milk and butter. Do not burn the milk. You just want to warm it up so the butter is melted completely. When that is finished, remove the mixture from the heat and set aside.

Now in your stand mixer, put the eggs in it and use the paddle attachment and beat the eggs until they are nice and light and frothy.

While the mixer is running, add the sugar slowly into the eggs. Then add the vanilla. Now take the lemon juice and the zest and add it into the eggs.

Now add the flour mixture into the egg mixture and mix until smooth. Then take the milk and butter and add it into the mixing bowl. You may want to mix this by hand so it doesn’t spray and slop everywhere.

Now take a greased and floured bundt pan and pour the cake batter into it. Place it in the oven and bake it 350 degrees for about 30-35 minutes or until the cake is cooked completely.

While the cake is baking, I combine the lemon zest and the sugar and set aside.

I also whisk together the lemon juice and powdered sugar and set it aside.

Once the cake is cooked, remove from the oven and run a knife around the edges and the center circle. Be very careful that you don’t smash the cake during this step.

Allow the cake to cool for about 15 minutes and then turn it out onto a cake stand or platter. Allow the cake to finish cooling.

After the cake has cooled completely, you can now drizzle the glaze all over the top of the cake.

While the glaze is still wet, take the sugar mixture and sprinkle it on top of the cake. It is now ready to enjoy or you can keep it covered for a later time.

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