My kitchen has been busy this weekend (the crumbs everywhere say it all) but I am so excited to introduce you to this Glazed Lemon Bundt Cake. One with a soft and flavourful crumb and a tart but sweet drippy glaze.
I know what you’re thinking. No peanut butter? No cookie dough? Don’t worry, there’s more of that on its way, but today we are going back to the basics. A simple, lovely and luscious lemon cake with an easy lemon glaze, perfect for a morning or afternoon tea. You know I am all about over the top desserts but sometimes there is nothing better than a lovely fresh citrus cake.
Ever since I made my Cinnamon Swirl Bundt Cake and my Chocolate Sour Cream Bundt Cake, I can’t get enough of bundt cakes. They are just so pretty, so easy and so tasty. This lemon cake is no exception. Due to its lovely height, it’s a fairly dense cake, but remains nice and moist.
Complemented beautifully by the simple lemon glaze, its perfect for those days when a good old-fashioned slice of cake is needed. I shared this cake with my family (hey I can’t eat it ALL) and it got the thumbs up, so I am sure you are going to love it too. Citrus lovers rejoice! Hope you are all having a great weekend!
Glazed Lemon Bundt Cake
230 grams (1 cup / 2 sticks) unsalted butter, room temperature
190 grams (1 and 1/2 cup) caster sugar
2 teaspoons vanilla extract
3 large eggs
350 grams (2 and 1/2 cups) plain flour
1 teaspoon baking powder
1 teaspoon baking soda
240 ml (1 cup) milk
3 tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
190 grams (1 and 1/2 cups) icing or powdered sugar
4 tablespoons fresh lemon juice
1 tablespoon milk
Grease your bundt cake tin well with butter. Preheat the oven to 180 (360 F). In a large mixing bowl, cream the butter and sugar with an electric mixer until pale, approximately 4 minutes. Add the vanilla extract and beat again. Add one egg at a time and continue to beat until mixture is combined and creamy. In a separate bowl, sift the plain flour, baking powder and baking soda and lightly whisk. Add the dry ingredients to the wet, along with the lemon juice and lemon zest and gently fold with a spatula. Add the milk and continue to fold until the mixture is completely combined and smooth. It will be quite thick - this is fine.
Pour the batter into your prepared bundt pan and then bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely. Meanwhile, make the lemon glaze. In a small bowl, sift in the icing powder and add the lemon juice and the milk. gently stir until combined and there are no more lumps. Pour the lemon glaze over your cake.