Glazed Lemon Cake
Lemon Glazed Lemon Bundt Cake is a deliciously sunshiny and irresistible! This light and fluffy cake is so melt-in-your-mouth tender. With the right balance of tangy and sweet, this lemon Bundt cake recipe is just full of fresh lemon flavour.
Servings: 6
Calories: 306kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tbsp. lemon zest
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla essence
- 2 tbsp. lemon juice
- 1/2 cup buttermilk
For the lemon syrup:
- 1/4 cup lemon juice
- 3 tbsp. powdered sugar
For the lemon icing:
- 1 cup powdered sugar sifted
- 1.5 tbsp. lemon juice
- 1 tbsp. milk
Instructions
- Preheat the oven to 350 degrees F. Butter and lightly flour a Bundt pan. Set aside.
- In a medium bowl, sift together the flour, baking powder and salt. Add in the lemon zest.
- In a separate medium bowl, using an electric mixer, cream the butter and sugar together till light and fluffy, about 5 minutes. Scrape down the the sides of the bowl every now and then.
- Then stir in the eggs one at a time, mixing well after each addition.
- Add the vanilla essence and lemon juice. Blend well.
- Slowly add the flour mixture in three additions alternately with the butter milk in two additions, beginning and ending with the flour. Mix well until you have a nice smooth batter.
- Scrape down the sides and the base of the bowl.
- Pour the cake batter into the greased pan bake for 45-55 minutes or until the cake is baked through.
- Remove from oven and cool in cake pan for 15 minutes
- Meanwhile, mix together the lemon juice and powdered sugar for the lemon syrup.
- Now gently turn out the cake onto a cooling rack.
- Brush the prepared lemon syrup on the cake while it’s still warm.
- Allow the cake to cool completely.
- Meanwhile, combine all the icing ingredients.
- Pour the thick icing over the cake and allow to run down.
- Allow the icing to set, about 5 minutes.
- Serve Glazed Lemon Bundt Cake with a bowl of fresh fruit.