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Before you jump to Lemon Bundt cake recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to lemon bundt cake recipe. To make lemon bundt cake you only need 18 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Lemon Bundt cake:
- Use For the cake:
- You need 1 cup milk
- Provide 230 g butter
- You need 3 cups flour
- Use 2 cups granulated sugar
- Provide 2 tsps baking powder
- Get 1 tsp salt
- Prepare 3 large eggs
- Prepare 2 tbsps lemon zest
- Take 1/4 cup lemon juice
- Use 1 tsp vanilla extract
- Provide For the lemon glaze:
- You need 1/2 cup sugar
- Prepare 1/4 cup lemon juice
- Prepare For the lemon icing:
- Get 2 cups powdered sugar
- Get 3 tbsps lemon juice
- Prepare 1 lemon(zested)
Instructions to make Lemon Bundt cake:
- Preheat your oven at 180c.For the cake, in a bowl whisk together the flour,salt and baking powder.In a large bowl cream the butter with the sugar until fluffy about 3mins.Then add the eggs one at a time beating until fully incorporated before adding the next.
- Add in the lemon zest,lemon juice and vanilla and beat to combine.Add 1/2 the flour and mix to combine then add in the milk and mix, then add the rest of the flour and mix till just incorporated (scraping the sides of the bowl inbetween).
- Grease and dust your bundt pan (10")with flour.Pour your batter into the pan and smooth the top then gently tap the pan on the counter to remove air bubbles.Bake for 50 mins or until a tooth pick inserted comes out clean.
- While the cake is baking make the glaze,in a microwave safe bowl combine the sugar and lemon juice stir to dissolve then microwave for 1 min stirring half way through until sugar is completely dissolved.
- For the lemon icing, sift the powdered sugar in a medium bowl then add in the lemon juice and whisk until smooth.
- After the cake is done baking cool in the pan for 10 mins then invert onto a wire rack set over a baking tray(to catch excess drip)and remove the bundt pan.using a skewer or fork poke holes all over the top and sides of the cake.Brush the cake with the lemon glaze.
- Let the cake cool completely at least 1hr then pour the icing over the top of the cake letting it drip down the sides.Grate lemon zest over the top of the cake. Let the glaze dry completly about 30 mins then serve. ENJOY!
Lemon Bundt Cake from Canadian Living Magazine. A perfect afternoon of reading magazines in English, baking a lemon bundt cake and a little taste of home. One of the things that I miss the most from home is being able to buy magazines in English. I've always loved them and we can occasionally get them at the PX, they are always a few weeks or. When the cake is cooked, remove from the oven, poke holes all over the surface and, while the cake is still warm, pour over the cooled syrup.
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