Lemon Bundt Cake with Citrus Glaze

Lemon Bundt Cake with Citrus Glaze 

makes: 1 cake


Ingredients (cake):

3 cups all-purpose flour

2 1/3 cups white sugar

1 1/2 teaspoons baking powder

2 teaspoons salt

2 teaspoons vanilla extract

1 tablespoon lemon zest {about 2 lemons}

1/2 cup lemon juice

1 cup vegetable oil

1 1/2 cups milk

3 eggs


Directions (cake):

1) Preheat the oven to 325 degrees.

2) In a food processor, blend together the vanilla, lemon juice, zest, and oil; mix together for about a minute. <-- I do this, because I can't stand chewing on bits of lemon zest, and want them broken down so I just get the delicious flavor.  If you enjoy the zest in all of its glory, skip this step.

3) In a mixing bowl, sift together the flour, sugar, baking powder and salt.  Slowly mix in the milk and eggs.  Then, pour in the vanilla, juice, zest and oil.

4) Pour into a fluted pan {i.e. Bundt}.  Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow the cake to cool for 10 minutes, and then run a paring knife along the sides of the cake, to loosen it.  Cover the cake pan with a plate and flip the cake out onto it.


Ingredients (glaze):

1 tablespoon lemon zest {about 2 lemons}

1/4 teaspoon vanilla extract

1/2 lemon - juiced

2 tablespoons milk

1/4 cup orange juice

1/4 cup white sugar

1 1/3 cup powdered sugar


Directions (glaze):

1) In a food processor, blend together the zest, vanilla, lemon juice, milk, orange juice, and sugars; mix together for about a minute. <-- I do this, because I can't stand chewing on bits of lemon zest, and want them broken down so I just get the delicious flavor.  If you enjoy the zest in all of its glory, skip this step.

2) In a small saucepan over medium heat, stir together the zest, vanilla, lemon juice, milk, orange juice, and sugars.  Whisk until it comes to a foamy boil, cooking for about a minute more, and then remove from heat.  Drizzle mixture over warm cake and enjoy!

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