Lemons. Sometimes I just can’t get enough of lemons. I love how gorgeous they are to look at, I love how they smell and taste…they’re just like sunshine all wrapped up in a beautiful little citrus fruit.
When I grocery shop I always buy a big bag of lemons, since I consider them a staple around here. I use them in SO much of my cooking and baking. I also drink a 1/2 cup of warm water with the juice of 1/2 a freshly squeezed lemon every morning, and when we’re sick we add fresh lemon juice to our ginger tea. I also like to squeeze them on to avocados, salads, fish, chicken…you name it. I even use them to clean stains off of my kitchen counters. They’re kind of a miracle fruit aren’t they?
So yesterday when I was staring at our basket of lemons I thought, I need to make a cake with those. I usually make a lemon loaf from a recipe that I got from a good friend over 10 years ago, but this time I decided to make a Lemon Bundt Cake. Mondays just beg for fresh cake.
I’m realizing that I have a love for Bundt cakes. There’s just something so beautiful about a perfectly baked cake from a gorgeous pan…side note…I think I’m going to start collecting Bundt pans. I need this one. And this one. Need. Anyway honestly, I find Bundt cakes so easy to make that they’ve quickly become my go-to dessert. I’ve made an Earl Grey Tea Bundt Cake, a Coconut Bundt Cake, a Caramel Apple Bundt Cake, an Eggnog Bundt Cake and a Peach Bundt Cake. And now a Lemon Bundt cake. So basically I’m obsessed. There’s no other explanation.
But I can’t stop. Won’t stop. Because Bundt cakes are the bomb y’all.
Lemon Bundt Cake
- 1/2 cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 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
- juice from 1/2 lemon
- 2 tbsp sugar
Preheat your oven to 350 degrees.
Prepare a Bundt pan by rubbing the inside of the pan with butter then dust it lightly with flour. Set aside.
With a 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, combine the flour and baking powder.
To the butter mix, add 1/3 of the flour mix, 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.
Bake for 45 minutes.
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 icing (confectioners) sugar.
Serve and enjoy!
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This Lemon Bundt Cake is moist and perfectly lemon flavoured. The addition of the extra fresh lemon juice/sugar mix after the cake has baked, really takes this cake to the next level. So delicious. You need to make one.
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