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 c
- all purpose flour
- 3/4 tsp
- baking powder
- 1/2 tsp
- baking soda
- 1/4 tsp
- salt
- 1/2 c
- milk
- 1 & 1/2 c
- granulated sugar
- 1 & 1/4 c
- unsalted butter, softened
- 3
- eggs
- 1 tsp
- vanilla extract
- 1 & 1/2 c
- powdered sugar
How to Make Lemon Lovers Bundt Cake
- 1PREPARE GLAZE: In a small bowl, whisk together 1 TBS zest, 1/4 C juice & powdered sugar. Set aside.
- 2CAKE: In a medium mixing bowl, combine flour, baking powder, baking soda & salt. Set aside.
- 3In a small mixing bowl, whisk together milk, remaining juice & remaining zest. Set aside.
- 4In a large mixing bowl, cream together butter, sugar & vanilla. Add eggs. Mix until well blended.
- 5Add milk mixture. Beat until smooth.
- 6Add flour mixture. Beat until smooth. Pour into greased & floured bundt pan.
- 7Bake at 350 degrees for 40 minutes, or until toothpick comes out clean.
- 8Remove from oven & place as-is on baking rack. Cool 10-15 minutes until cake loosens from pan. Invert onto wire rack to cool completely.
- 9Spoon glaze over cake. Allow to harden in refrigerator. Cut & serve.
