When it comes to lemon desserts, I want to know I’m eating lemon! No faint hint of flavor for me – bring it on!!!
This LEMON BUNDT CAKE gets raves from everyone who eats it. It’s has a tender crumb, which is unusual for lemon cakes. Where bakers go wrong is they tend to add more lemon juice to increase the bang for their buck. But all that does to cakes and quick breads is make them mushy. Yuck! Yes, one needs some lemon juice for the liquid and flavor, but the biggest lemony taste comes from the zest (the very outer skin).
NOTE: As Queen of Freeze, I would be remiss in my duties if I didn’t point out that zest can be frozen. So if you’re only using the juice from a lemon (or any citrus), go ahead and zest it (do this before juicing), then freeze those little flavor jewels for future use.
ADDITIONAL QUEEN OF FREEZE NOTE: Cake freezes extremely well, so don’t be daunted by the size of a bundt cake. If it’s too much to finish off in a few days, simply cut it into hunks and freeze.
LEMON BUNDT CAKE
- 1 T butter
- 1 T all-purpose flour
- 3 T lemon zest
- 3 T + 2 T lemon juice, divided
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 18 T butter, soft
- 2 cups granulated sugar
- 3 eggs
- 1 yolk
- 3/4 cup low-fat buttermilk
- 1 tsp vanilla
- 1 T milk or buttermilk
- 2 cups powdered sugar
Preheat oven to 350º Fahrenheit.
To prepare the bundt pan, melt 1 T butter and mix in 1 T flour to make a paste. Using a pastry brush, paint the interior of the pan, getting deep into the crevasses. (I’m going to be buying a new bundt pan soon!)In a small bowl, combine the zest with 3 T lemon juice. Let set 15 minutes. Combine the 3 cups flour, baking powder, baking soda, and salt. Set aside. In an electric mixer, cream together the 18 T butter and granulated sugar. Beat on medium/high for 3 minutes. (Don’t short-change this.) In a small bowl, lightly beat together the eggs and yolk. Pour approximately half of the eggs into the butter/sugar, and beat until just incorporated. Pour in the rest of the eggs and beat in. Combine the buttermilk, vanilla, and lemon zest/lemon juice. On low speed, beat approximately 1/3 of the flour mixture into the batter just until incorporated. Add in 1/2 of the liquid mixture and beat in. Beat in 1/2 of the flour mixture, then the remaining liquid. Finally, beat in the last of the flour mix. Don’t overmix – beat until flour has been incorporated and no loose flour shows. Pour batter into prepared bundt pan. (I cover the hole to prevent spillage – just be sure to remove it before baking – I speak from experience.) Smooth batter.Bake about 45 minutes at 350º F. Check for doneness with a toothpick. Remove from oven and let set in pan for 10 minutes before removing to a wire rack. While cake is still in the pan, make the glaze. To make glaze, sift powdered sugar to remove lumps. Stir the sugar with 1 T milk or buttermilk, and 2 T lemon juice. You want the glaze to pour, but not so thin it runs off the cake. Adjust thickness of glaze by adding more sugar to thicken or more lemon juice to thin out.
Run a rounded knife around edge of cake and flip onto a rack. Flip again so it’s right side up. Pour half of the glaze on hot cake. Let set for 1 hour. Pour on remaining glaze. You can see in the photo that the first glaze is clearer than the second due to the heat of the cake. Let set at least another hour before serving.