Lemon Lovers Bundt Cake
By
Victoria Fincher
@CaptainMommy
8
Glaze is very tart! To add more color to the glaze (or cake) add 2-3 drops of yellow food coloring. The last time I made this, I used half butter, half butter flavored shortening & only about 3 TBS of juice in the batter. It made the lemon flavor a touch more mild and the cake was much more dense.
If you want a thicker glaze without adding more powdered sugar, skip the fridge & let the glaze harden while the cake is on the counter. Every 10 minutes or so, use a spoon to drizzle the excess glaze back onto the cake until you're satisfied. :)
If you want a thicker glaze without adding more powdered sugar, skip the fridge & let the glaze harden while the cake is on the counter. Every 10 minutes or so, use a spoon to drizzle the excess glaze back onto the cake until you're satisfied. :)
Ingredients
-
·zest of 5 lemons
-
·juice of 5 lemons
-
2 & 1/4 call purpose flour
-
3/4 tspbaking powder
-
1/2 tspbaking soda
-
1/4 tspsalt
-
1/2 cmilk
-
1 & 1/2 cgranulated sugar
-
1 & 1/4 cunsalted butter, softened
-
3eggs
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1 tspvanilla extract
-
1 & 1/2 cpowdered sugar
How to Make Lemon Lovers Bundt Cake
- PREPARE GLAZE: In a small bowl, whisk together 1 TBS zest, 1/4 C juice & powdered sugar. Set aside.
- CAKE: In a medium mixing bowl, combine flour, baking powder, baking soda & salt. Set aside.
- In a small mixing bowl, whisk together milk, remaining juice & remaining zest. Set aside.
- In a large mixing bowl, cream together butter, sugar & vanilla. Add eggs. Mix until well blended.
- Add milk mixture. Beat until smooth.
- Add flour mixture. Beat until smooth. Pour into greased & floured bundt pan.
- Bake at 350 degrees for 40 minutes, or until toothpick comes out clean.
- Remove from oven & place as-is on baking rack. Cool 10-15 minutes until cake loosens from pan. Invert onto wire rack to cool completely.
- Spoon glaze over cake. Allow to harden in refrigerator. Cut & serve.
