Lemon Bundt Cake
This lemon bundt cake topped with a lemon glaze is packed with bright lemon flavor and always s a crowd-favorite for many reasons: it's easy to make, serves twelve guests, and is light, flavorful, and delicious. The fluffy, extra-tender cake gets just the right bit of punch from the grated lemon zest and fresh lemon juice.
Servings: 12
Calories: 195kcal
Ingredients
- 1 cup all-purpose flour
- 1 ¾ cup cake flour
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1 ½ cups granulated sugar
- ⅔ cup vegetable oil
- 5 Tbs. unsalted butter, softened
- 1 tsp. vanilla extract
- 2 tsp. lemon extract
- 3 large eggs
- 1 ½ cups buttermilk
- 2 Tbs. lemon pudding mix
- Zest of one lemon, reserve a little for garnish
Lemon Glaze
- 2 cups powdered sugar
- 1 tsp. lemon extract
- ¼ cup milk
Instructions
- Position a rack in the center of the oven and preheat the oven to 350°F. Generously coat a 10 to 12-cup Bundt pan with cooking spray.
- In a large bowl, sift together the flour, cake flour, baking soda and powder, and salt.
- Add the vegetable oil, softened butter, vanilla extract, lemon extract, eggs and buttermilk, and whisk until blended, slowly at first, and then rapidly for the last 20 seconds until no clumps are left. Stir in the lemon pudding and lemon zest.
- Scrape the batter into the prepared pan and spread evenly using a rubber spatula. Bake until a toothpick inserted comes out clean, 35 to 40 minutes. Remove the cake to a wire rack and let for at least 20 minutes.
- Meanwhile, make the glaze. In a small bowl, mix the powdered sugar, lemon extract and milk until the mixture is smooth.
- Invert the bundt cake pan out onto a serving platter and tap the pan to release the cake from it. Let cool completely. Pour the lemon glaze all over the bundt cake, allowing it to drip over the sides. Garnish with lemon zest, cut and serve!
Nutrition
Serving: 12g | Calories: 195kcal | Carbohydrates: 38.6g | Protein: 3.2g | Fat: 2.9g | Cholesterol: 18mg | Sodium: 440.7mg | Sugar: 9.1g