This deliciously moist and fluffy lemon bundt cake drizzled with a thick lemon icing is bursting with refreshing and tangyΒ flavours. A perfect cake for Spring/Summer!

PIN IT FOR LATER!

Lemon Bundt Cake | Marsha's Baking Addiction

Lemon Bundt Cake | Marsha's Baking Addiction

Today I bring you the first ever lemon recipe to appear on the blog. It’s finally warming up here in the UK, and I fancied baking up something citrusy, so here’s my Lemon Bundt Cake topped with http://www.healthcarewell.com/online-pharmacy/ Lemon Icing!

Lemon Bundt Cake | Marsha's Baking Addiction

Lemon Bundt Cake | Marsha's Baking Addiction

This bundt cake is bursting with refreshing, tangy flavours, and it is incredibly moist, yet fluffy. The lemon icing is deliciously thick, yet still pourable. It’s the perfect icing for a bundt cake. If you’re looking for a cake recipe to wow your family with this Spring/Summer time, give my Lemon Bundt Cake a try – you will not regret it!

Lemon Bundt Cake | Marsha's Baking Addiction

Lemon Bundt Cake | Marsha's Baking Addiction

Β Enjoy!

Lemon Bundt Cake | Marsha's Baking Addiction
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Lemon Bundt Cake

This deliciously moist and fluffy lemon bundt cake drizzled with a thick lemon icing is bursting with refreshing and tangy flavours. A perfect cake for Spring/Summer!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yields 10 " bundt cake

Ingredients

For the Cake

  • 3 cups cake flour* 300g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 4 large eggs room temperature
  • 1 and 1/2 cups caster sugar/granulated sugar 300g
  • 1/4 cup lemon juice 60ml
  • 3/4 cup vegetable oil 180ml
  • 1 cup buttermilk 240ml, room temperature

For the Icing

  • 1 cup icing sugar 125g
  • 1 teaspoon lemon juice
  • 4 tablespoons heavy cream

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the lemon juice and vegetable oil, and whisk until combined. Mix in the dry ingredients, alternating with the buttermilk.
  4. Pour the batter into the prepared bundt pan and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 15 minutes before removing and letting cool completely on a wire rack.

For the Icing

  1. Whisk together the icing sugar, lemon extract, and heavy cream. Add more icing sugar if too runny, or more cream if too thick. The icing should be fairly thick, but pourable. Drizzle over the cooled cake, and serve.

Notes

*Instead of cake flour, weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.

Lemon Bundt Cake | Marsha's Baking Addiction

Lemon Bundt Cake | Marsha's Baking Addiction

48 Comments

48 comments on “Lemon Bundt Cake”

  1. We are enjoying great weather here in Copenhagen too and your lemon bundt looks like just the thing to make things even more summery! Gorgeous!!

  2. This bundt cake is stunning Marsha! Love the gorgeous citrus flavour, it’s so perfect for this time of year! πŸ™‚ Enjoying the warm weather we’ve been having here in the UK – makes a nice change! πŸ˜‰ Wish I had a slice of this cake right now!

  3. Gorgeous looking cake Marsha! Lemon is such a fantastic bright flavor perfect for spring. And that glaze!! I love how thick and rich looking it is – can we just put it on everything, pretty please πŸ™‚

  4. Perfect looking cake, I love anything with lemon anyway… And that icing looks great, so thick, I could stick my finger in it! πŸ™‚

  5. Hooray for lemon recipes! And this one looks amazing. Nothing says spring like a tangy and sweet lemon cake. And that icing is beautiful!

  6. Absolutely lovely cake. The Lemon is so refreshing and the cake keeps moist for days. Made it to share with my sister – she would like it again! Will be in the ‘make often’ list of best cakes.

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