Iced Lemon Bundt Cake

I don’t even know where to start with this cake except HOLY. MOLY. This lemon loaf warms my damn soul, and simultaneously brings me all the sunshine and summery feels. Its light and bright, and so so SO delicious.

I tested this cake 5 times before it was perfect. Before this specific recipe, the most I had tested a recipe before it felt right to me was 4. Truth be told, when I started testing this recipe, I had the intention of it being a lemon poppyseed loaf. But over the number of times I tested it, it became a light lemon (bye poppyseeds!) bundt cake. And while it ended up not being what I had originally intended it to be, it absolutely exceeded all of my expectations, and became the best light lemon bundt cake I’ve ever had.

A few key notes before we get started:

1. It’s essential to use room temperature ingredients in this recipe. Let your ingredients (butter, eggs, milk, and lemon juice) sit out for about 30-45 minutes before baking with them. It makes all the difference – using cold ingredients will mean they won’t combine well, which will in turn yield an uneven and possibly under or over baked cake – and whats the good in that?!
2. Please please do not melt your butter. To the above note, the butter should be room temperature, but still solid, not melted! We’ll be creaming the butter with the sugar, and the creaminess yields a lot of the cake’s airiness and fluffiness.
3. Grease your bundt pan well! Cannot stress this enough. I actually take a piece of butter and rub it in all the crevices of the bundt pan, but if you have cooking spray just spray the pan generously. This way, when the cake cools after baking, you’ll be able to easily pop it right out of the pan without any sticking.
4. I swear by cake flour in this recipe, but if you don’t have cake flour, or would rather use all purpose flour, that should be totally fine. By doing so, the texture will just change a bit, and wont have as fine of a crumb, but should still taste just as good. 🙂

Iced Lemon Bundt Cake

5 from 1 vote

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

1

servings

Ingredients

• Cake Ingredients

• 3/4 cup (room temperature) Unsalted Butter

• 3 (room temperature) Eggs

• 2 Tbsp (room temperature) Fresh Lemon Juice (about 1/2 of a lemon)

• 1 1/2 cup Cane Sugar

• 2 cup Cake Flour

• 1 tsp Baking Powder

• 1/2 tsp Salt

• 1/4 tsp Lemon Zest

• 1/4 cup (room temperature) Milk or Almond Milk

• Icing Ingredients

• 1 cup Powdered Sugar

• 1.5 Tbsp Milk or Almond Milk

• 1 tsp Lemon Juice

Directions

• Preheat oven to 350 degrees Fahrenheit and prepare a bundt pan by greasing it well. See recipe notes above for tips if needed! Set cake pan aside.
• Add room temperature butter to a large mixing bowl. With a hand mixer or stand mixer, cream the butter on low-medium speed for about 3 – 4 minutes. Make sure to scrape down the sides in between mixing.
• Once the butter is smooth and creamy, add cane sugar, about a third at a time until the butter and sugar are creamed together. This will be about another 2 minutes of mixing – it will be well worth it!
• To the creamed butter and sugar, add in room temperature eggs one at a time and continue incorporating with the hand mixer until you’ve added all 3 eggs. Once the butter, sugar and eggs are all beaten together, the mixture will be smooth, fluffy and light in color.
• Finally, to the wet ingredients, add in room temperature lemon juice and milk, and beat for another 20 – 30 seconds.
• Next, in a separate bowl, add flour, baking powder, salt, and lemon zest and mix with a fork just to incorporate the dry ingredients.
• Add the dry ingredients to the wet mixture, about half at a time, and fold in until the dry and wet ingredients have been incorporated, and there are no pockets of dry ingredients left.
• Spoon the cake batter into the bundt pan, and level out over top. Bake for 41-43 minutes, or until a toothpick comes out clean.
• While the cake is baking, prepare your icing. Add powdered sugar, milk, and lemon juice to a bowl and mix. Feel free to add more milk if you like your icing a bit thinner.
• After the cake is done baking, remove it from the oven and let it cool for 20-30 minutes. Once the cake is no longer hot, place a pan over top the cake pan and flip over in one fluid motion. Tap the top of the bundt pan, and the cake should fall right out onto the pan (there was the reason for greasing that pan so well! 🙂
• Drizzle the icing over top of the cake when it is cool, slice and enjoy!

If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable.