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Lemon Bundt Cake


  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 1 cake 1x

Description

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.


Scale

Ingredients

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)

Topping

  • juice from 1/2 lemon
  • 2 tbsp sugar

Instructions

  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan by rubbing the inside of the pan with butter then dust it lightly with flour. Set aside.
  3. With a mixer cream together the butter and sugar.
  4. Add the eggs, one at a time.
  5. Then add the vanilla.
  6. Mix in the lemon zest.
  7. In a separate bowl, combine the flour and baking powder.
  8. 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.
  9. Pour the cake batter into your prepared Bundt pan.
  10. Bake for 45 minutes.
  11. Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.
  12. While the cake is cooling, combine the juice from 1/2 of a lemon with 2 tbsp of sugar.
  13. Gently poke the cake with a knife, then pour the lemon/sugar mixture over the top of the cake.
  14. Sprinkle with icing (confectioners) sugar.
  15. Serve and enjoy!