Lemon Bundt Cake With Lemon Glaze
This simple yet elegant cake is sure to be a crowd-pleaser with its light and fluffy texture and sweet lemon glaze.
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Servings: 12 people
Equipment
- 9 inch bundt pan
Ingredients
Lemon bundt cake
- 1 cup (227g) salted butter, softened
- 1 cup(200g) sugar
- 4 eggs, large
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup(237g) whole milk
- 2 cup(250g) all purpose flour
- 1 tablespoon baking powder
Sugar syrup
- ½ cup powdered sugar
- ¼ cup lemon juice
Lemon glaze
- ½ cup powdered sugar
- 2 tablespoon lemon juice
Instructions
Lemon bundt cake
- Preheat oven to 350F. Butter and flour a 9 inch bundt pan.
- Beat softened butter and sugar in a stand mixer or with a hand mixer until soft and fluffy.
- Beat in the eggs, vanilla extract, lemon juice, lemon zest and milk.
- Add flour, baking powder and mix with the spatula until fully incorporated.
- Pour the batter into the prepared pan and bake for 45-50 minutes or the toothpick inserted comes out clean.
- Let it cool completely in the pan, then transfer to a wire rack.
- For sugar syrup, just combine powdered sugar and lemon juice and microwave for 1 minute.Poke some holes in the cake and apply sugar syrup
- For Lemon Glaze, combine powdered sugar and lemon juice and pour over the cake.Top with lemon zest and powdered sugar (optional).