Glazed Lemon Bundt Cake with a soft and flavourful crumb and a tart but sweet lemon glaze.
- 230 grams (1 cup / 2 sticks) butter, room temperature
- 250 grams (1 and 1/4 cups) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 350 grams (2 and 1/2 cups) plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 60 ml (1/4 cup) fresh lemon juice
- Zest of 3 lemons
- 300 ml (1 and 1/4 cup) milk
- 60 grams (1/4 cup) butter, softened
- 250 grams (2 cups) icing or powdered sugar, sifted
- 3 tablespoons fresh lemon juice
- 1–2 tablespoons milk
- Lemon zest, for decoration
- Grease bundt cake tin really well with butter. If you’ve had bundt cakes stick in the past, you can also dust your cake pan with a little extra flour. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, beat together butter, sugar and vanilla with an electric mixer until pale and creamy – this will take a few minutes but is an important step in making a soft and buttery cake. Add eggs, one at a time, and continue to beat until mixture is combined.
- 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 milk and fold until mixture is completely combined and smooth.
- Pour cake batter into your prepared bundt pan and bake for approximately 40-45 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 running a knife around the edges and carefully removing the cake from the bundt pan and transferring to a wire rack to cool completely.
- Meanwhile, make the lemon glaze. Combine the butter, sugar, lemon juice and milk and mix until smooth using a fork or whisk until smooth. Pour glaze over cooled cake. Scatter over extra lemon zest.
If you don’t have a bundt pan, you can use this recipe to make a two layer 8-inch cake.