Real Recipes From Real Home Cooks ®

lemon lovers bundt cake

(1 rating)
Recipe by
Victoria Fincher
Idyllwild, CA

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. :)

(1 rating)
yield 10 +
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For lemon lovers bundt cake

  • 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
  • 1/2 c
  • 1 & 1/2 c
    granulated sugar
  • 1 & 1/4 c
    unsalted butter, softened
  • 3
  • 1 tsp
    vanilla extract
  • 1 & 1/2 c
    powdered sugar

How To Make lemon lovers bundt cake

  • 1
    PREPARE GLAZE: In a small bowl, whisk together 1 TBS zest, 1/4 C juice & powdered sugar. Set aside.
  • 2
    CAKE: In a medium mixing bowl, combine flour, baking powder, baking soda & salt. Set aside.
  • 3
    In a small mixing bowl, whisk together milk, remaining juice & remaining zest. Set aside.
  • 4
    In a large mixing bowl, cream together butter, sugar & vanilla. Add eggs. Mix until well blended.
  • 5
    Add milk mixture. Beat until smooth.
  • 6
    Add flour mixture. Beat until smooth. Pour into greased & floured bundt pan.
  • 7
    Bake at 350 degrees for 40 minutes, or until toothpick comes out clean.
  • 8
    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.
  • 9
    Spoon glaze over cake. Allow to harden in refrigerator. Cut & serve.

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