A Lemon Bundt Cake with a lemon frosting

Well,when life throws you lemons…No! I didn’t make lemonade …I baked a cheery, fluffy, lemon Bundt cake instead.My bday and committee meeting of the NGO that I do voluntary work for coincided and I was expected to bake a cake for the members.And tried and tested the perfect tea time cake was this Lemony cake apt for a summertime get together and a truly delicious recipe.

The double dose of lemon juice and zest in the cake and in the frosting makes it tart and zingy. Not to miss out the aroma of the cake baking which welcomed my kids back from school and the look on their faces when they realised it wasn’t meant for them…for a second I thought I was the worst mom in the world.

This recipe is an adaptation from my favourite baking site Joy of Baking and not a single recipe from this website has gone wrong till date.There’s a list of lemon recipes in my to do list..a lemon blueberry cake and a key lime cheesecake are my next experiments. A few things to remember before we start baking this cake.

Always buy lemons which are fragrant and have nice, oily, yellow skin without any blemishes and spots or are hard and wrinkly.

Microwave the lemons for 10 secs if you have taken out straight from the fridge..this ensures enough juice from the lemons.

While removing or grating the zest do not remove the white membrane or the pith as it tastes bitter and will affect the taste of the cake.

Drizzle the frosting on the cake while the cake is a little bit warm…that helps the cake in soaking the frosting and gives a crusty glaze and nice crunch to the cake.

Enjoy the delightful, moist, zingy cake and remember me:) I am sending this Cake as an entry for Casa Costellos event Bake of the week.

A Lemon Bundt Cake with a lemon frosting

Print Recipe

A delightful, zingy, fluffy amd moist lemon bundt cake ideal for tea time parties.

• Coursedessert, snack

Servings	Prep Time
15 piece	20 minutes

Cook Time

45 minutes

Servings Prep Time 15 piece 20 minutes

Cook Time 45 minutes

A Lemon Bundt Cake with a lemon frosting Print Recipe A delightful, zingy, fluffy amd moist lemon bundt cake ideal for tea time parties. Coursedessert, snack Servings Prep Time 15 piece 20 minutes Cook Time 45 minutes Servings Prep Time 15 piece 20 minutes Cook Time 45 minutes

Ingredients

• 2 Cup all purpose flour
• 1 Cup sugar granulated
• 1 Cup butter room temperature and unsalted
• 04 large eggs room temperature
• 1/4 Cup lemon juice
• 1 tsp vanilla extract
• 2 tsps baking powder
• 1 tbsp lemon zest
• 1 Cup icing sugar confectioners or sifted
• 2 - 4 tbsps lemon juice
• 1/4 tsp salt if the butter is unsalted

Servings: piece

Instructions

1. Pre heat oven to 180 deg C,grease a 9 inch bundt pan or springform pan and line it with parchment paper.
2. Sift the flour ,baking powder,salt and whisk it with the lemon zest.
3. Cream the butter and sugar till light and fluffy for about 3-4 minutes with a electric mixer.
4. Add the eggs one by one..the mixture might curdle which is normal.add the vanilla extract and mix well.
5. Add the flour mixture with the lemon juice alternately ,flour in three additions and lemon juice in two additions mixing till you have a smooth batter.
6. Pour the batter in the prepared pan and bake for 40-45 mins or till a toothpick inserted comes out clean.Do not over bake otherwise the cake becomes dry.
7. Cool for 15 mins and unmould it to pour the frosting while the cake is still a little warm.
8. Add 2tbsp of lemon juice with the sifted icing sugar and mix to get a smooth and thick glaze.
9. Add more juice or sugar as needed.
10. Pour it on the cake and allow it to drip down the sides.
11. Let the frosting dry before you cut and store the cake.This cake can be stored for several days in an airtight container.

Recipe Notes

Always buy lemons which are fragrant and have nice, oily, yellow skin without any blemishes and spots or are hard and wrinkly.

Microwave the lemons for 10 secs if you have taken out straight from the fridge..this ensures enough juice from the lemons.

While removing or grating the zest do not remove the white membrane or the pith as it tastes bitter and will affect the taste of the cake.

Drizzle the frosting on the cake while the cake is a little bit warm...that helps the cake in soaking the frosting and gives a crusty glaze and nice crunch to the cake.

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