Equipment
Ingredients
Lemon Bundt Cake
- 360 grams all-purpose flour, spooned and leveled
- 400 grams granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- Zest from 2 large lemons
- 227 grams unsalted butter, room temperature
- 60 mL canola oil, or any neutral oil
- 5 large eggs, room temperature
- 180 mL milk, room temperature
- 60 mL lemon juice, (2 lemons)
- 2 tsp vanilla extract
Lemon Glaze
- 180 grams powdered sugar, spooned and leveled
- 30 mL lemon juice
Method
Lemon Bundt Cake
- Preheat the oven to 350F/177C convection and grease a 10inch (12 cup) bundt pan with baking spray that also has flour in it (I use PAM).
- In a large bowl or the bowl of a stand mixer, add the granulated sugar and zest the lemons on top. Use your fingers to rub them together.400 grams granulated sugar, Zest from 2 large lemons
- Add the flour, baking powder and salt and mix until they're evenly distributed.360 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp salt
- Add the room temperature butter and use an electric mixer with the whisk attachment to beat the mixture for 2-3 minutes, until pea size chunks form. Add the oil and beat at full speed for another minute.227 grams unsalted butter room temperature, 60 mL canola oil or any neutral oil
- Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated.5 large eggs room temperature
- Add the milk, lemon juice and vanilla extract beat just until combined.180 mL milk room temperature, 60 mL lemon juice (2 lemons), 2 tsp vanilla extract
- Spread the batter in the prepared pan and bake for about 45 minutes, until it springs back when you press on the tallest part.
- Allow the bundt cake to cool in the pan for 5-10 minutes and then flip over onto a plate or cake stand.**
Lemon Glaze
- Whisk the powdered sugar and the lemon juice together until they're completely smooth.180 grams powdered sugar spooned and leveled, 30 mL lemon juice
- Spread on top of cooled cake and allow to drip naturally.
Notes
**Don't let the cake cool in the pan longer or it will sweat on the top and get soggy and stick to the pan a little.
Nutrition
Serving: 1gCalories: 388kcalCarbohydrates: 59gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 92mgSodium: 212mgFiber: 1gSugar: 38g