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