| Servings |
16 slices
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Ingredients
LEMON BUNDT CAKE
- 3 cups all-purpose flour
- 2 tsps baking powder
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 1 tsp kosher salt
- 3 large eggs room temperature
- 2 tbsp lemon zest (about 4 lemons)
- cup ¼lemon juice ( about 2-3 lemons)
- 1 tsp vanilla extract
- 1 cup whole milk
LEMON GLAZE
- 2 cups powdered sugar sifted
- 3 tablespoons lemon juice
- 1 lemon zested
Ingredients
LEMON BUNDT CAKE
LEMON GLAZE
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Instructions
LEMON BUNDT CAKE
- Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25-cm) bundt pan with nonstick spray.
- In a medium bowl, whisk together the flour and baking powder. This is the dry mixture
- In a stand mixer bowl, cream the butter, sugar, and salt until it's light and fluffy, about 3 minutes.
- Add the eggs, one at a time, and mix completely after each addition.
- Add the lemon zest, lemon juice, and vanilla and mix again.
- Alternatively, add flour and milk, starting with flour and ending with flour. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is combined.
- Spoon the batter into the pan and smooth the top. The batter should only fills up about 2/3 of the pan. Gently tap the pan against the counter to release any air bubbles.
- Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
- Put the finished cake on a wire rack and let cool in the pan for 10 minutes.
- Invert the cake onto a wire rack set over a baking sheet and remove the bundt pan. Let cool completely.
LEMON GLAZE
- Sift the powdered sugar into a medium bowl. Add the lemon juice and lemon zest. Whisk until smooth.
- Pour the glaze on top of the cake.
Recipe Notes
If you are to make the 3 tiers, make the batter 2 times. You will have leftover batter.
Adapted from : Tasty
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