Lemon Bundt Cake

This Lemon Bundt Cake recipe is a dessert everyone will love....it is perfectly rich and buttery, and yet has a fluffy texture.

The sweet and tart lemon glaze is perfect final addition to create a dessert that simple, yet perfectly elegant and utterly delicious!! It's perfect to bring along to a pot-luck or summer BBQ, but pretty enough for a spring tea party.

I love this Lemon Bumdt Cake recipe because it's made with ingredients I usually have in my pantry, it can be made a bit in advance and doesn't need any last minute garnish.

A perfect rich and flavorful cake that is still fluffy ans delicate. The sweet and tart glaze is the perfect finishing touch!

Ingredients:

• 3 cups of plain flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 230g butter, room temperature
• 2 cups sugar
• zest of 1 lemon
• 4 eggs
• ½ tsp vanilla extract
• ½ cup milk
• ½ cup sour cream
• 1 tbsp lemon juice

Glaze:

• 30g butter
• 1 cup icing sugar
• 1 tbsp fresh lemon juice

Method:

Preheat oven to 160ºC/140ºC for fan assist oven.

Grease and flour the bundt pan. This is an essential step for properly removing the baked cake, so be sure to do a through job.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer, blend the butter until fully smooth. Add sugar and bet on medium speed for 3-5 minutes. The mixture should be light and fluffy and fully blended.

Add lemon zest and blend. Wile still mixing, add the eggs, one at a time, with a few seconds of blending in between each eggs.

While slowly mixing, slowly, add about half of the flour mixture, then pour in the vanilla and milk. Add the second half of the flour and then the sour cream and lemon juice. Blend just until all the ingredients are well incorporated.

Pour or scoop batter into prepared pan, using spatula to smooth the top, as needed.

Bake for 60-70 minutes, or until a skewer inserted in the center comes out clean, or with a few moist crumbs (but not wet batter).

Cool in the pan, sitting on a wire rack, until the pan is cool or just barely warm to touch, about 1 hour. Gently use a small spatula to loosen the cake around the center and edges of the pan. Invert the cake onto a plate, give the pan a good firm tab on the bottom, and then lift up pan.

Prepare the glaze: Melt the butter in a medium size bowl, then add icing sugar and use a small whisk to combine.

Add lemon juice and whisk. The glaze will thicken as it sits at room temperature, so you can play around with how thick you want it before pouring it over the cake

Happy Baking !!