Lemon Bundt Cake

Recipe from Lisa@ The Cutting Edge of Ordinary
Slightly adapted from a recipe at Sprinkle Some Sugar

Lemon Bundt Cake

2 1/4 cups all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

4 eggs

2 cups sugar

1 teaspoon vanilla extract

2 tablespoons lemon zest

2 tablespoons + 2 teaspoons lemon juice

1 1/4 cups whole milk

10 tablespoons unsalted butter, cubed

Lemon Glaze

1 1/2 cups powdered sugar

3-5 tablespoons lemon juice

Preheat oven to 350. Grease a Bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.

Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.

In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Allow cake to cool a bit on a cooling rack. While the cake is cooling prepare the glaze.

For the glaze,

Whisk powdered sugar and lemon juice together, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Cake will stay soft and moist for 3 days stored in an airtight container.

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