Today I share an irresistible recipe for a soft and moist lemon bundt cake! Indulge in a delectable soft and moist lemon bundt cake with this exquisite cake! Boasting a unique, naturally flavored lemon taste, it's a must-try for any dessert lover. If you have lemons in your kitchen, why wait? Start baking now!
Indulge in the perfect balance of sweetness and tanginess. A must-try for every dessert enthusiast. Don't let those lemons in your kitchen go to waste – embark on a baking adventure now!
Our farm initial lemon 2014 harvest.
For a light coat of glaze brush it on.
Adding a few simple fondant flowers make it look sweet and pretty!
Lemon Bundt Cake
Ingredients:
Cake ¾ cup butter or margarine (170 g)
1½ cup sugar (300 g)
Zest of 2 lemons
2 eggs
2 ¾ cups all-purpose flour (352 g)
½ teaspoon baking soda
½ teaspoon salt
⅓ cup lemon juice ( 80 ml)
7 ounces whole milk (190 ml)
Lemon Glaze
3 tablespoons lemon juice (45 ml)
2 cups icing sugar (powdered sugar) 250 g
Instructions:
1. Grease and flour pan. Preheat oven to 350 ° F (175 ° C).
2. Grate two lemons and reserve the zest. Squeeze two to four lemons to make 1/3 cup juice and mix with milk; Set aside. Note: It is normal for the milk to appear to be curdled that is the lemon juice doing its job.
3. Beat butter with sugar until it’s creamy and pale yellow, about three to four minutes. Stir in lemon zest and beat for one minute longer.
4. Mix flour with baking soda and salt and sift. Add it to the butter mixture in three parts alternating with the milk. Beat for a minute to incorporate all ingredients.
5. Fill the prepared bundt pan and bake for 40-60 minutes or until toothpick inserted in center comes out clean. The mini bundts lasts about 15-20 minutes in the oven. Once out of the oven let cool for 10 minutes and then invert cake on the serving dish.
6. Combine the lemon juice and icing sugar to form a glaze to a medium consistently to resemble Elmer’s glue. If more liquid is needed add some water but only a teaspoon at a time.
7. When the cake has cooled, drizzle the glaze over the cake enough to suit your taste, let it set and enjoy the taste of summer in a cake.
If you enjoyed this recipe, you may also like:
However, as it is written:
“What no eye has seen,
what no ear has heard,
and what no human mind has conceived” —
the things God has prepared for those who love him— 1 Corinthians 2:9
Oh goodness those mini bundt cakes look fabulous. The look reminds me of delicious cake doughnuts. I love your addition of flowers, so pretty! Yum, Hugs, Terra
ReplyDeleteLooks delicious!! Does this recipe work well in a regular sized bundt pan also? I want to try this recipe soon!
ReplyDeleteSe ven riquísimos. ¿Donde conseguiste limones amarillos?
ReplyDeleteHola Clara! Se maduraron el la mata y tome los mas amarillos para la receta.
DeleteFeliz noche!
Your bundt cakes are so cute and pretty :) And I bet they taste amazing too! Love how you decorated them with fondant flowers!! How long does it take you to make them? The only times I've worked with fondant, it's taken me forever to make things haha...
ReplyDeleteHello,
ReplyDeleteSuch a pretty page you created. Very nice cakes pictures. Lemon and etc are really very good.
Designer cakes Pune
Thanks!!
Hello. I followed your instructions. Baked mini bundt cakes but they turn out a bit heavy, lacking sugar and color. I used 23/4 cup flour and 11/2 cup sugar. I
ReplyDeletethink it is not enough sugar particularly with you writing that it is equivalent to 300 grams. 300 grams sugar is more, I think. Maybe 21/4 cups. Can you please verify your recipe. Thanks. Regine
Hi Regine, I like the low sugar, but if you prefer you can use 2 cups of sugar. My lemon cake comes out fluffy and light, do not understand why yours wasn't.
Delete