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 Lemon Icing!
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!
Yield: 10" bundt cake
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!
1 and 1/2 cups (300g) caster sugar/granulated sugar
1/4 cup (60ml) lemon juice
3/4 cup (180ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
For the Icing
1 cup (125g) icing sugar
1 teaspoon lemon juice
4 tablespoons heavy cream
For the Cake
Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
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.
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
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.
*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.