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EDITOR’S NOTE (December 29, 2019):ย PIN here on Pinterest.
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This tender cake is loaded with lemony flavor.
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It is homemade from scratch with simple ingredients.
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Perfect for lemon lovers.
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The Lemon Cream Glaze has a wonderful creamy texture and tangy taste.
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Not sponsored.ย It’s a favorite product.ยBefore using baking powder, test for effectiveness.ย Simply drop 1/2 teaspoon of baking powder in a 1/4 cup of hot water.ย Effective if it bubbles vigorously.ย Discard if it doesn’t bubble.ย ย
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If glaze is not your thing, I’ve got good news.
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This moist, tender lemon bundt cake is fantastic without glaze.
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Superb with a scoop of vanilla ice cream or whipped cream.
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I love baking bundt cakes for a variety of reasons.ย ย
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Did You Know?ยNational Bundt Day, also known as National Bundt Cake Day, is observed every year on November 15.
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They’re easy to make and to decorate.ย Stacked cakes are not my thing (for now any way).
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To make a lovely presentation with this Lemon Cream Bundt Cake, place a bowl of lemon cream glaze in center of cake before serving. Top glaze with pretty lemon slices.
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TIP…ยUse a long knife to test a bundt cake for doneness.ย A toothpick is too short.ย Remove bundt cake from oven, insert knife in center.ย Press to bottom.ย Remove.ย If knife comes out clean, bundt cake is done.
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Placing bowl of glaze in center is a creative way to allow individuals who do not like glaze, to enjoy some cake.
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As for those who love glaze, simply drizzle their slice(s) with lots of lemon cream glaze.
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For example, my aunt likes glaze. “Sometimes” I don’t.ย Really depends on my sweet tooth (smile).ย
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Rather than bake 2 cakes, I place a bowl of glaze in the center.ย Voila!ย
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I also LOVEย to bake pound cakes. ย Check out my Homemade Cream Cheese Pound Cake (made from scratch) and Cream Cheese Pound Cake (yellow cake mix).
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The difference between a pound cake and a regular cake is a pound cake has one dairy (butter).ย No milk.ย
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Milk and unsalted butter are ingredients in this original recipe discovered on Allrecipes.
I made minor adjustments by adding more lemony flavor.
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Original Lemon Cream Glaze recipe is from thekitchen.
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Lemon Cream Bundt Cake
Moist and loaded with lemony flavor. Drizzle with Lemon Cream Glaze if desired. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 12 servings
Ingredients
Lemon Cream Cake
- cooking spray Use to grease bundt pan (or cake pans).
- 2 cups all-purpose flour Plus 2 tablespoons to dust bundt pan (or cake pans).
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter softened
- 1-1/4 cups white sugar
- 3 large eggs room temperature
- 1/2 teaspoon vanilla extract
- 1-1/2 teaspoons lemon extract
- 1/4 cup fresh lemon juice Fresh has more flavor than bottled.
- 1 cup whole milk room temperature
Lemon Cream Glaze
- 3 tablespoons unsalted butter
- 4 tablespoons fresh lemon juice Fresh has more flavor than bottled juice.
- 1 tablespoon lemon zest Add more if desired.
- 2 cups confectioner's sugar
Instructions
Lemon Bundt Cake
- Preheat oven to 350 degrees.
- Grease and flour a standard bundt pan (4 cups) or two 8" round cake pans with cooking spray. Or grease with butter (not margarine) and lightly sprinkle with flour.
- In a medium sized bowl, sift together all-purpose flour, baking powder and salt. Set aside.
- In another medium sized bowl, use a mixer on low speed to cream together butter and sugar.
- With the mixer still on low, beat in eggs one at a time. Stir in the vanilla, lemon extract and lemon juice.
- Beat in the flour mixture alternately with the milk, mixing just until incorporated (about 40 seconds). Over mixing will make cake dry.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in center of cake comes out clean. Use a long knife to test a bundt cake for doneness. See Recipe Notes.
- Allow to cool in bundt pan (or cake pans) for 10 minutes BEFORE inverting onto plate (bundt pan). Invert cake pans on wire racks to completely cool.
Lemon Cream Glaze
- Melt butter in a medium-sized saucepan over low heat. Add lemon juice, zest and confectioners sugar. Stir constantly until well combined. After about 30 seconds, mixture will become a thin icing.
- To make it thicker, continue stirring 30 seconds longer. To make it thinner, add 1/2 teaspoon of lemon juice or 1/2 tablespoon of melted/unsalted butter.
- Taste a sample. Add more lemon juice if desired.
- Drizzle warm glaze over entire cake or over each individual slice.
Notes
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~If desired, combine ingredients with a sturdy spoon instead of a mixer.
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~Test for doneness with a long knife.ย A toothpick is too short.ย Remove cake from oven, insert knife in center.ย ย Press to bottom.ย ย Remove.ย If it comes out clean, cake is done.