Lemon Bundt Cake

When it’s raining and pouring outside and it feels like March but it’s May…guess what we do? We bake! This Lemon Bundt Cake can rise to any occasion. It’s easy, requires little clean-up and is as perfect for an after school snack as it is for high tea. If you’re feeling a little risqué, change up the vanilla extract and lemon flavors for orange and almond and add a drop of Grand Marnier or brandy to the glaze.

Ingredients for 1 large bundt cake (12 servings)

  • 1-1/2 cups (345 g) butter, at room temperature

  • 2 cups (385 g) sugar

  • 4 eggs

  • 1 tablespoon vanilla extract

  • 3 cups (375 g) flour

  • 6 tablespoons cornstarch or arrowroot

  • 2 teaspoons baking powder

  • 1-1/2 teaspoons kosher salt

  • 1 cup (235 ml) whole milk

  • Zest of 2 lemons

For the lemon glaze:

  • 2 cups (260 g) confectioner’s sugar

  • 3 to 4 tablespoons freshly squeezed lemon juice

  • Zest of 1 lemon

Preheat the oven to 350F (175C). Prepare a 12-cup bundt pan with cooking spray or brush with melted butter, make sure you get into all the grooves so that the cake releases from the pan easily. Using a mixer, beat together butter and sugar in a large bowl until light and fluffy. Add the eggs one by one, beating well after each addition. Add vanilla extract and mix until combined.

In another large bowl, combine the flour, cornstarch, baking powder, and salt.  Add half of the dry ingredients to the wet ingredients, and beat until just combined. Pour in the milk and mix until it’s fully incorporated, then add the remaining dry ingredients and lemon zest, and stir until just combined. 

Pour the batter into the prepared bundt pan and smooth the top. Bake for about 50-55 minutes until a wooden skewer inserted into the middle of the cake comes out without any batter or crumbs stuck to it.

Whilst the cake is baking, make the glaze. Sift the confectioner’s sugar into a bowl and add the lemon juice spoon by spoon until the desired consistency is reached. You want it to have the consistency of molasses. Stir in the lemon zest and set aside.

Allow the cake to cool in the pan for 10 minutes, then invert it (carefully!) onto a cooling rack and cool completely before you pour over the glaze. If you glaze the cake when it’s still hot it will just absorb the glaze — also delicious but not as pretty!

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