Lemon Cream Bundt Cake

 

 

EDITOR’S NOTE (December 29, 2019):  PIN here on Pinterest.

 

This tender cake is loaded with lemony flavor.

 

It is homemade from scratch with simple ingredients.

 

Perfect for lemon lovers.

 

 

The Lemon Cream Glaze has a wonderful creamy texture and tangy taste.

Not sponsored.  It’s a favorite product.

 

Before using baking powder, test for effectiveness.  Simply drop 1/2 teaspoon of baking powder in a 1/4 cup of hot water.  Effective if it bubbles vigorously.  Discard if it doesn’t bubble.  

 

 

If glaze is not your thing, I’ve got good news.

 

This moist, tender lemon bundt cake is fantastic without glaze.

 

Superb with a scoop of vanilla ice cream or whipped cream.

Did You Know?

 

National Bundt Day, also known as National Bundt Cake Day, is observed every year on November 15.

TIP…

 

Use a long knife to test a bundt cake for doneness.  A toothpick is too short.  Remove bundt cake from oven, insert knife in center.  Press to bottom.  Remove.  If knife comes out clean, bundt cake is done.

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Lemon Cream Bundt Cake

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Moist and loaded with lemony flavor. Drizzle with Lemon Cream Glaze if desired. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Calories:

Ingredients Method Notes

Ingredients

  

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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

Method

 

Lemon Bundt Cake

1. Preheat oven to 350 degrees.
2. 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.
3. In a medium sized bowl, sift together all-purpose flour, baking powder and salt. Set aside.
4. In another medium sized bowl, use a mixer on low speed to cream together butter and sugar.
5. With the mixer still on low, beat in eggs one at a time. Stir in the vanilla, lemon extract and lemon juice.
6. Beat in the flour mixture alternately with the milk, mixing just until incorporated (about 40 seconds). Over mixing will make cake dry.
7. 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.
8. 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

1. 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.
2. 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.
3. Taste a sample. Add more lemon juice if desired.
4. Drizzle warm glaze over entire cake or over each individual slice.

Notes

 

~If desired, combine ingredients with a sturdy spoon instead of a mixer.

 

~Test for doneness with a long knife.  A toothpick is too short.  Remove cake from oven, insert knife in center.   Press to bottom.   Remove.  If it comes out clean, cake is done.

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