Lemon Bundt Cake

This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or
even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist.
Top it with icing and zest and enjoy this beautiful and delicious treat.

Katie Aubin & Marissa Buie

Tasty Team

2 hr 30 min

Ingredients
for 8 servings
LEMON CAKE

3 cups all-purpose flour (375 g)

2 teaspoons baking powder
1 cup unsalted butter (230 g), 2 sticks, room temperature
2 cups granulated sugar (400 g)
1 teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons lemon zest
¼ cup lemon juice (60 mL)
1 teaspoon vanilla extract
1 cup whole milk (240 mL)
nonstick cooking spray, for greasing

LEMON GLAZE

½ cup granulated sugar (100 g)

¼ cup lemon juice (60 mL)

LEMON ICING

2 cups powdered sugar (240 g), sifted

3 tablespoons lemon juice
1 lemon, zested

Nutrition Info
Calories 762
Fat 26g
Carbs 124g
Fiber 2g
Sugar 81g
Protein 9g
Estimated values based on one serving size.

Preparation
1 Preheat the oven to 350˚F (180˚C).

2 Make the cake: In a medium bowl, whisk together the flour and baking powder.

3 In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until
fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated
before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to
combine.

4 Add half the flour and beat to combine, then beat in the milk, then add the rest of
the flour and beat just until incorporated. Scrape down the sides of the bowl with a
rubber spatula and make sure any floury spots are incorporated.

5 Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the
pan and smooth the top. Gently tap the pan against the counter to release any air
bubbles.

6 Bake the cake for 50 minutes, until a toothpick inserted in the center comes out
clean.

7 While the cake is baking, make the lemon glaze: In a small microwave-safe bowl,
combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway
through, until the sugar is completely dissolved. Set aside.

8 Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon
juice and whisk until smooth.

9 After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a
wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen
the cake around the edges, if needed.

10 Use a skewer or fork to poke holes all over the top and sides of the cake. Brush
the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few
 more minutes, then continue brushing on the glaze. Let cool completely, at least 1
hour.

11 Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon
zest over the icing. Let the glaze dry completely, about 30 minutes.

12 Transfer the cake to a serving platter, slice, and serve.

13 Enjoy!