My mother in law just made a Glazed Lemon Bundt Cake for us to enjoy this past weekend. I'm not normally a big fan of lemon desserts, but I haven't been able to stop thinking about that yummy goodness. Not wanting to head to the store, I opted for a from scratch version I could put together with what I already have on hand. And here we go.
Glazed Lemon Cake Recipe-1 bundt cake:
- 1 TB white vinegar
- 3/4 cup + 2 TBLS milk
- 14 TB melted butter ( just under 2 sticks)
- 2 cups white sugar
- 4 large eggs, room temp
- 3/4 cup fresh lemon juice-divided
- 3 cups flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2-2.5 cups powdered sugar
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 TB melted butter
- 1.5 TB water
- Combine vinegar, milk and 1/4 cup lemon juice in a bowl and set aside.
- Grease a bundt pan then dust with flour, tapping out any extra. Set aside. Pre-heat oven to 350 degrees.
- Cream butter and white sugar together in a large mixing bowl, then add in the eggs and mix really well.
- Pour the milk mixture and 1/2 cup lemon juice into the mixing bowl and blend.
- In a separate bowl, mix together the dry ingredients-flour, baking powder, and baking soda.
- Pour the dry ingredients into the wet ingredients, make sure to mix together completely until smooth.
- Pour the batter into the bundt pan, tap it on the counter a few times to release any air bubbles and smooth the top over so the batter is nice and even.
- Bake for 40-50 minutes or until a cake tester/toothpick comes out clean.
- Allow the cake to cool for 7-10 minutes, then gently tap it on the counter to loosen the cake. Place a cooling rack over the cake and flip it over, so that the cake it released onto the cooling rack.
- Stir together the powdered sugar and lemon juice for the glaze, add in more juice, or a bit of water, for a thinner glaze. (I like mine pretty thin like a semi-clear glaze covering the whole cake)
- Glaze the cake by slowly pouring the glaze onto it.