My lemon love is back! Lemon cookies, lemon macarons, cupcakes with lemon, muffins with lemon, scones with lemon. Get it? I love all things lemon.
Given that I have a lemon variation of just about every other baked good already on here, it was about time I put lemon in a cake.
Now, I think by now we all know that I’m really not good at frosting cakes and avoid it every chance I get. I should practice more, I know, but if I’m honest I’d rather spend time baking and practicing macarons or pastries. Basically anything to avoid frosting, which probably makes me a crappy baker but I say do what you know and do it well.
I don’t really know how to frost cakes, but I do know how to glaze them!
This bundt cake is basically a triple lemon bundt cake and I’m all about it. My family was too, this didn’t last very long at home. We’ve got what is pretty much a lemon pound cake, drizzled with a lemon glaze and topped with sugared lemon zest.
Lemon, lemon, lemon.
If I was any good at poetry, I’d probably write a poem all about lemons for you right now.
But I’m not, so don’t worry about it. I’ll save you from the torture of any sort of poetry from me. You’re welcome.
I’m going to be honest with you, in spite of owning approximately 20 million different baking tools, I don’t actually own a bundt pan. What I do have, however, is a springform pan that has a bundt insert so that’s what I used. It also explains the crack in the cake which was made when I “sprung” open the pan.
So really, you could make this cake in any kind of cake pan, but a bundt pan gives it a little something extra. And nice little areas to drizzle your glaze into. I’m going to buy myself a real bundt pan and, if you feel so inclined, you should too.
We can bake pretty bundt cakes together!
Ingredients
Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp. baking powder
- 1/4 tsp. salt
- 4 eggs
- 2 cups sugar
- 1 tsp. vanilla extract
- Zest of 2 lemons
- 3 tbsp. fresh lemon juice
- 1 1/4 cups milk
- 10 tbsp. unsalted butter, cubed
Glaze:
- 1 1/2 cups powdered sugar
- 4 tbsp. lemon juice
Lemon Sugar:
- 1 tbsp. lemon zest
- 1 tbsp. sugar
Instructions
- Preheat oven to 350°F. Grease a bundt pan very well making sure to really get into all crevices, then lightly flour the pan. Set aside.
- Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer fitted with the paddle attachment, beat eggs until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.
- In a small saucepan, heat milk until very hot and butter is just melted. Don't let the milk boil and whisk the mixture to help the butter melt. Pour into the batter and mix until smooth. Your batter will be very thin. Pour into prepared baking pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Loosen edges of the pan with a knife or offset spatula, then turn the cake onto a large round platter or cake stand. Allow cake to finish cooling until warm to the touch.
- While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together with a fork and let it sit for 5 minutes.
- For the glaze, whisk together powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. Once cake is cooled down slightly, drizzle glaze over warm cake. Sprinkle lemon sugar on top.
