Craving a slice of sunshine? Look no further! This Lemon Bundt Cake is not just a dessert; it’s a celebration of zesty flavors, perfect for brightening up any occasion. In this easy-to-follow recipe, we’ll guide you through creating a moist and tangy lemon cake crowned with a luscious glaze and icing.
Ingredients for the Lemon Cake:
- 3 cups (375 g) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) kosher salt or sea salt
- 1 cup (227 g) unsalted butter, softened
- 2.5 cups (500 g) sugar
- 1/2 cup (120 ml) canola oil (or vegetable oil)
- Zest from 3-4 large lemons
- 1/4 cup (60 ml) fresh lemon juice
- 1 tablespoon (15 ml) vanilla extract
- 5 eggs
Ingredients for the Lemon Glaze:
- 1/3 cup (80 ml) fresh lemon juice
- 1/2 cup (100 g) sugar
Ingredients for the Lemon Icing:
- 1 cup (120 g) powdered sugar
- 1 tablespoon (15 ml) lemon juice
Instructions:
Prepare the Lemon Cake:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk or sift together the flour, baking powder, and salt until well combined. Set aside.
- In another bowl, cream together the softened butter and sugar until light and fluffy, approximately 3 minutes with a stand mixer.
- Beat in the oil, lemon zest, lemon juice, and vanilla extract. Gradually beat in the eggs on the lowest speed until just incorporated.
- Mix in the flour mixture until just combined.
Bake the Cake:
- Coat a 12-cup bundt pan or two 6-cup bundt pans with cooking spray.
- Pour the batter into the prepared bundt pan(s).
- Tap the pan against the countertop to eliminate any bubbles.
- Bake on the middle oven rack for 50-70 minutes for a 12-cup bundt pan (45-65 minutes for two 6-cup bundt pans), or until a toothpick comes out clean near the center.
- Allow the cake to cool for 10 minutes, then loosen and invert it onto a serving platter.
Make the Lemon Glaze:
- Stir together lemon glaze ingredients (lemon juice & sugar). If needed, briefly heat them to help dissolve the sugar.
- Brush the hot cake with the glaze until absorbed (you may not use all of it).
Make Lemon Icing & Serve:
- Whisk together the icing ingredients (powdered sugar & lemon juice), adjusting the lemon juice amount to make the icing fairly thick but pourable.
- Drizzle the icing over the top of the bundt cake.
- Serve once the icing sets.
Congratulations, you’ve just created a masterpiece of citrus delight! Slice into the Lemon Bundt Cake, and let the vibrant flavors transport you to a sunny paradise. Share the joy, share the cake, and savor the sweet moments. Happy baking! 🍋🍰✨
BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS
This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.
These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.
This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!
You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.
Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:
Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!
