Lemon Bundt Cake

This Lemon Bundt Cake disappears fast in my house! I found the recipe for this Cake over at Simply Suzanne's Blog & I made a couple of changes but if you are interested, you can find the original recipe HERE.

You will need 3 lemons for this recipe. Start by zesting & juicing the lemons. When I juice lemons, I put a strainer over the bowl I am juicing into to catch all of the seeds and pulp.

Mince the lemon zest down - I did this by pushing the lemon zest against the bottom of the dish with a spoon (I had about 3-4 tablespoons of lemon zest after mincing). Mix the minced lemon zest with 4-5 tablespoons of lemon juice. Set aside the remaining lemon juice for the glaze. [*NOTE The original recipe calls for 2 tablespoons of lemon zest mixed with 3 tablespoons of lemon juice BUT I was hoping a strong lemony flavor so I used a little more of each and it still didn't end up being all that strong!]

Set the lemon zest/juice mixture aside as you mix the dry ingredients in a medium sized mixing bowl. Mix together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1 teaspoon of salt. Once I had the dry ingredients combined, I transferred them to a smaller dish because they would be added later and I wanted to re-use the same mixing bowl to minimize dishes.

After the dry ingredients are mixed, stir together 3/4 cup of buttermilk, 1 teaspoon of vanilla extract and the lemon zest/juice mixture you made before. I did this in a small mixing bowl.

Whisk together 3 eggs and 1 egg yolk and set aside.

Then, using the medium mixing bowl you had previously used to mix the dry ingredients, beat together 1 1/8 cups of softened butter and 2 cups of granulated sugar using an electric mixer.

After my butter and sugar were whipped together, I set up my other prepped ingredients next to me as there is a sort of pattern at which they get mixed into the butter/sugar combo. In the picture above, I have the buttermilk/vanilla/lemon mixture in the bowl with the green spatula, I have the 3 eggs/1 egg yolk beaten together in the small teal dish and the flour/baking soda/baking powder/salt mixture in the white dish.

Add half of the beaten eggs into the sugar/butter combo and mix until smooth, add the remaining egg and continue to mix until all the egg has been well incorporated.

Once the egg has been added in, add about 1/3 of the flour mixture and mix with the electric mixer until smooth. Then, add 1/3 of the buttermilk/vanilla/lemon mixture and mix until smooth. Continue this process until all of the ingredients have been well combined. Once I was done mixing with the electric mixer, I used a spatula to scrape down the sides of the bowl and give everything one final mix.

Prep your Bundt Cake pan by buttering and lightly flouring it or spraying it with cooking spray.

Then, pour the cake batter into the pan and use a spoon or spatula to even out the top of the cake.

Bake the cake for 40-50 minutes at 350 degrees Fahrenheit. The cake will most likely need closer to 50 minutes but I recommend beginning to check your cake after the 40 minute mark. Once an inserted knife comes out clean the cake is good to go! Leave the cake to cool in the pan for 10-15 minutes before using a knife to gently pull the cake away from the sides of the pan and turning it upside down onto a plate.

For the glaze, stir together 3 tablespoons of lemon juice, 1 tablespoon of milk and 2 cups of icing sugar. Pour half of the glaze over the cake as soon as it has been removed from the pan.

Leave the cake to cool completely for about an hour, then drizzle the rest of the glaze over the cake.

LEMON BUNDT CAKE
ingredients
for the cake
3 lemons, zested and juiced (3-4 tablespoons of lemon zest and 4-5 tablespoons of lemon zest)
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup battermilk
3 eggs
1 egg yolk
1 1/8 cup butter, softened (2 1/4 sticks)
2 cups granulated sugar

for the glaze
3 tablespoons lemon juice
1 tablespoon milk
2 cups icing sugar

directions
1. Zest and Juice lemons into 2 separate small bowls. Mince the lemon zest (I had about 3-4 tablespoons of lemon zest after mincing). Mix the minced lemon zest with 4-5 tablespoons of lemon juice. Set aside the remaining lemon juice for the glaze.
2. Set the lemon zest/juice mixture aside as you mix the dry ingredients in a medium sized mixing bowl. Mix together flour, baking powder, baking soda and salt. Set the dry ingredients aside.
3. Stir together buttermilk, vanilla extract and the lemon zest/juice mixture in a small mixing bowl.
4. Whisk together eggs and egg yolk in a small dish and set aside.
5.  In a medium mixing bowl, beat together softened butter and granulated sugar using an electric mixer.
6. Add half of the beaten eggs into the sugar/butter combo and mix until smooth, add the remaining egg and continue to mix until all the egg has been well incorporated.
7. Add about 1/3 of the flour mixture and mix with the electric mixer until smooth. Then, add 1/3 of the buttermilk/vanilla/lemon mixture and mix until smooth. Continue this process until all of the ingredients have been well combined.
8. Prep your Bundt Cake pan by buttering and lightly flouring it or spraying it with cooking spray. Then, pour the cake batter into the pan and use a spoon or spatula to even out the top of the cake.
9. Bake the cake for 40-50 minutes at 350 degrees Fahrenheit. Once an inserted knife comes out clean the cake is ready. Leave the cake to cool in the pan for 10-15 minutes before using a knife to gently pull the cake away from the sides of the pan and turning it upside down onto a plate.
10. For the glaze, stir together lemon juice, milk and icing sugar. Pour half of the glaze over the cake as soon as it has been removed from the pan. Then, after about an hour of letting the cake cool completely drizzle the remaining glaze over the top of the cake.

Let me know if you have any questions!