i'm obsessed with making bundt cakes because they look so frickin' cute! this recipe is delicious, moist, and perfect to bring to any party or summer event or if ur quarantined ofc. i absolutely love the glaze & icing too mmmm...
check out the recipe from Tasty and my special add-ons below–
cake
3 c flour
2 tsp baking powder
1 c unsalted butter (2 sticks, room temp) 2 c granulated sugar
1 tsp kosher salt
3 large eggs, room temp
2 tbsp lemon zest (add lil extra)
1/4 c lemon juice
1 tsp vanilla extract (add lil extra)
1 c milk
lemon glaze
1/2 c granulated sugar
1/4 c lemon juice
lemon icing
2 c powdered sugar, sifted (i was super lazy and did not do this and i regret it!!!)
1/4 c lemon juice (add more if needed.. i did)
start by preheating the oven to 350 degrees
in a medium glass bowl, whisk the flour and baking powder together
in a large bowl, cream the butter, sugar, and salt for about 3 minutes. add in the eggs in one at a time. add the lemon zest (i always put a little extra), lemon juice, and vanilla (i always eyeball it). mix
add a little flour mixture to the large bowl and then add in a little milk. add flour, then milk and repeat until all is incorporated. scrape the sides of the bowl and mix everything together
grease a 10 in. bundt pan with butter and dust the pan with flour. spoon the batter into the pan and gently smooth out the top. tap the pan slightly against the counter top to release air bubbles
bake the cake for 50 mins and check if it's done with a toothpick
while the cake is baking, make the glaze & icing
for the glaze, combine sugar and lemon juice in a small bowl and microwave for 20 seconds. stir. then microwave for another 20 seconds
for the icing sift powdered sugar into a medium bowl. add lemon juice and whisk
once the cake is done baking let it cool for like 10 minutes and invert the cake onto a wire rack and remove the bundt pan.
let it cool for another 10 minutes and use a skewer / chopstick to poke several holes in the cake and brush the glaze all over the cake.
let it cool completely for 45 minutes to an hour. pour the icing and add zest on top
