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Lemon Bundt Cake with Lemon Glaze (not pictured)
2.75C AP Flour
1.5 tsp Baking Powder
0.75 tsp Salt
8oz unsalted Butter
1.5C Granulated Sugar
4 Eggs
1 tsp Vanilla Extract
0.75C Milk
0.25C Lemon Juice (approx 2)
Lemon Zest from juiced lemons (approx 2)
Sift dry ingredients. Set aside.
Beat butter (at room temp) with sugar until light and fluffy.
Beat in eggs until combined. Then beat in vanilla extract.
Alternated adding in the dry and the liquid. Starting with the dry and ending with the dry.
Scrape down bowl as needed.
Spoon batter into prepared pan; Spread so that sides are higher than the center.
Bake at 325 for 55 to 60 min, toothpick test.
Once toothpick comes out clean and cake pulls away from the sides of the pan, transfer to wire rack and let cool for 15 minutes.
Then turn out cake and drizzle with lemon glaze. (OR, let cool completely before dusting with powdered sugar.)
Lemon Glaze (based off of Gonna Want Second's Kathleen Meyer Lemon Cake recipe)
0.25C Lemon Juice
8oz Powdered Sugar
2oz unsalted Butter, room temp
Just beat all together until smooth. Throw in some lemon zest too, if you like!
It was my first time using the pan, so I wasn't sure about how well it would release the cake after baking. I HEAVILY buttered and floured it all. But I must not have done a good job spreading in the butter into the nooks- or I should have tapped the pan to get out the airbubbles. Either way, I'm sure next time will be better.
