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.Print
- 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.
Disclosure: This post contains an affiliate link. I might be able to buy a pencil with the commissions. 😉