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5 from 1 vote

Lemon Bundt Cake

This deliciously moist and fluffy lemon bundt cake drizzled with a thick lemon icing is bursting with refreshing and tangy flavours. A perfect cake for Spring/Summer!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Cakes
Keyword: bundt cake, cake, lemon
Servings: 12 - 14 slices
Calories: 336kcal
Author: Marsha

Ingredients

For the Cake

  • 3 cups (375g) cake flour*
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 lemon
  • 4 large eggs room temperature
  • 1 ½ cups (300g) caster/granulated sugar
  • 2 teaspoons lemon extract
  • ¾ cup (180ml) vegetable oil
  • 1 cup (240ml) buttermilk room temperature

For the Icing

  • 1 cup (125g) icing/powdered sugar
  • ½ teaspoon lemon extract
  • 4 tablespoons double/heavy cream

Instructions

For the Cake

  • Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  • Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
  • Whisk together the eggs. Add the sugar, and whisk until combined. Add the lemon extract and vegetable oil, and whisk until combined. Mix in the dry ingredients, alternating with the buttermilk.
  • Pour the batter into the prepared bundt pan and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 15 minutes before removing and letting cool completely on a wire rack.

For the Icing

  • Whisk together the icing sugar, lemon extract, and heavy cream. Add more icing sugar if too runny, or more cream if too thick. The icing should be fairly thick, but pourable. Drizzle over the cooled cake, and serve.

Notes

*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.
Leftovers can be stored, covered, in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.
This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Serving: 1slice | Calories: 336kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 59mg | Sodium: 194mg | Fiber: 1g | Sugar: 23g