Lemon Bundt Cake

I baked this beauty for my mother's 60th birthday. My first experience baking with bundt baking pan too. I bet you this is the ultimate lemon bundt cake with a superior tangy & tart lemon flavor which will make you asking for more.

I brought the cake to my office the next day only to be praised by my fellow colleagues. It always a beautiful feelings to share food especially dessert with your girlfiends and this cake is for you.


Ingredients

3 cups all purpose flour
1 cup butter
1 tbsp baking powder
1 1/2 cup sugar
1/4 lemon iuce
1/3 tsp salt
5 eggs
1/8 cup milk
3/4 cup flour-for dusting

Glaze

1 cup powdered sugar
2 tbsp lemon juice


Methods:

Preheat oven to 175' C or 350' F and place the baking rack in the middle of the oven

Butter the bundt pan evenly. Dust with flour to cover the pan completely. Remove excess flour.

Sift together the flour, salt and baking powder

With an electric mixer, cream butter and sugar until light and fluffy

Beat in the lemon juice. Add eggs one at a time and beat well. Add the flour mixture gradually alternating with milk.

Pour batter into a bundt pan and bake for 50-55 mins or till skewer in inserted in the middle of the cake comes out clean. Cake will slightly pull away from the sides of the pan. Let it cool in a baking pan for 10 mins and invert to wire rack to cool completely.

Glaze

Mix powdered sugar with lemon juice and till smooth and no lumps. Drizzle over the cake and sprinkle with lemon zest.

Let's dig in

Notes:

Buttering & flouring your bundt pan is important. Make sure to butter and dust the bundt pan with flour completely. This is to make sure when the cake is baking in the oven it will pull away easily from the pan and easy to invert to cooling rack