Lemon Bundt Cake

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There are certain baked goods that rise to every occasion, from dinner parties with friends to holidays with extended family to get-togethers with new neighbors. Meet the tangy cake with a simple, sweet glaze that's our Test Kitchen's go-to recipe for serving at bridal showers, spring luncheons, and on Easter Sunday for dessert. It's also a wonderful breakfast treat for enjoying alongside a piping hot mug of coffee any day of the week. Our Lemon Bundt Cake is a crowd-favorite for many reasons: easy to make, serves twelve guests, and is light, flavorful, and delicious. And it also looks impressive sitting on your favorite fluted cake stand. The fluffy, extra-tender cake gets just the right bit of punch from the grated lemon zest and fresh lemon juice. To top it off, the two-ingredient glaze, which is made with powdered sugar and lemon juice, will have everyone requesting slices for the road.

Lemon Bundt Cake
Photo: Photography: Caitlin Bensel, Food Styling: Margaret Dickey, Prop Styling: Kay E Clarke
Active Time:
10 mins
Total Time:
2 hrs 20 mins
Yield:
Serves 12 (serving size: 1 slice)

Ingredients

  • Baking spray with flour

  • 3 cups (about 12 3/4 oz.) all-purpose flour

  • 1 1/2 cups granulated sugar

  • 1/4 cup grated lemon zest, plus 6 1/2 Tbsp. fresh juice (from 6 lemons), divided, plus thin lemon peel strips for garnish

  • 1 teaspoon kosher salt

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 4 large eggs, at room temperature

  • 3/4 cup whole milk

  • 3/4 cup canola oil

  • 1 teaspoon vanilla extract

  • 1 cup (about 4 oz.) powdered sugar

Directions

  1. Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray. Whisk together flour, granulated sugar, lemon zest, salt, baking powder, and baking soda in a large bowl until combined. Whisk together eggs, milk, oil, vanilla, and 5 tablespoons of the lemon juice in a medium bowl until combined. Make a well in flour mixture; add egg mixture to well, and whisk until smooth, about 1 minute. Spoon batter into prepared pan. Gently tap on counter 3 to 5 times to release air bubbles.

  2. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake onto wire rack; let cool completely, about 1 hour.

  3. Whisk together powdered sugar and remaining 1 1/2 tablespoons lemon juice in a medium bowl until smooth. Spoon glaze over cooled cake; let stand 15 minutes. Garnish with lemon peel strips. Slice and serve.

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