Lemon Bundt Cake
This Lemon Bundt Cake is moist and full of fresh lemon flavour! A fresh sugar lemon glaze is drizzled over and into the baked cake, taking it to the next level. So delicious. If you're a lemon lover, you'll love this cake!
Servings 1 cake
Ingredients
Lemon Cake:
- 1/2 cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- zest from 1 lemon
- 2 cups flour
- 4 tsp baking powder
- 3/4 cup milk
- 1/4 cup lemon juice 1 lemon yields about this amount
Lemon Glaze Topping:
- juice from 1/2 fresh lemon about 2 tablespoons lemon juice
- 2 tbsp sugar
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a Bundt pan by rubbing the inside of the pan with butter then dust it lightly with flour (or you can use an oil/flour spray, these are great for prepping pans). Set aside.
- With an electric mixer cream together the butter and sugar.
- Add the eggs, one at a time.
- Then add the vanilla.
- Mix in the lemon zest.
- In a separate bowl, whisk the flour and baking powder.
- To the butter mix, add 1/3 of the flour mixture, then 1/2 of the fresh lemon juice, then the 1/3 of the flour mix, then 1/2 of the milk. Repeat until all combined.
- Pour the cake batter into your prepared Bundt pan. Use a rubber spatula to smooth the batter.
- Bake in a preheated oven for 45 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.
- While the cake is cooling, combine the juice from 1/2 of a lemon with 2 tbsp of sugar.
- Gently poke the cake with a knife, then pour the lemon/sugar mixture over the top of the cake.
- Sprinkle with powdered sugar.
- Serve and enjoy!