This classic lemon bundt cake is a delightful treat with a tangy lemon flavor and a moist, tender texture. The cake is perfectly complemented by a simple lemon glaze.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 teaspoon grated lemon zest
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions:
- Prepare the pans: Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
- Combine wet ingredients: In a small bowl, whisk together the milk, lemon juice, and lemon zest. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour into pan: Pour the batter into the prepared bundt pan.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Glaze the cake: Drizzle the glaze over the cooled cake.
- Serve: Serve the cake with a cup of tea or coffee.
Enjoy your delicious lemon bundt cake!