Lemon Bundt Cake
This is a super moist lemon bundt cake with a tangy lemon glaze. It is perfect for summer desserts, brunch, or afternoon tea.
Ingredients
For the cake:
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Zest from 2 large lemons
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup bundt cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon zest.
- Alternate between adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Blend until just combined – don't overmix!
- Pour the batter into your prepared bundt pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, whisk together the powdered sugar and lemon juice for the glaze. Start with 2 tablespoons of lemon juice and add more for a thinner consistency.
- Drizzle the glaze over the cooled cake
Notes
- Use fresh lemons for the best lemon flavor.
- Don't overbake! For a moist cake, start checking for doneness around the 40 minute mark.
- Let the cake cool completely before glazing.