So this cake was recently introduced into my life as a spontaneous- I need to make something for my coworker’s birthday cake! And o.m.g. I am so glad this level of spontaneity occurred in my life one fateful Monday morning.
Bundt cakes can be tricky because they are prone to being dry. And cake that is dry has no place on The Gourmet Gourmand. Amirite? This cake is the opposite of dry and in fact it is moist. (Sorry not sorry? for using the word moist here).This lemon bundt cake is already popular on the internet and in my spontaneity I fell victim to clicking the first blog recipe for lemon cake on the first page of google search results and since I had all the ingredients on hand (nice) mixed it all together and popped it in the oven.
The author of the recipe is Sprinkle Some Sugar, who snagged the recipe from Amy Kay’s Kitchen, who adapted the recipe from a Taste of Home Hot Milk Cake recipe that is made in a 9×13 pan and has no lemon in it whatsoever. (… and for good measure let’s just assume that Kevin Bacon is also somehow involved here). So let’s congratulate Amy Kay on a perfect recipe adaptation and also Sprinkle Some Sugar for popularizing it. And then there’s little old me… snagging and making it on a Monday night without the intention of even blogging it, to be honest. But after eating it and receiving rave reviews in the office, I felt it needed a mention here. It’s one of those rare occasions that I did not adapt the recipe and the results were spectacular. So let’s just pause to think about that for a moment and smile (creepily to ourselves) that we live in the internet era where googling is a thing and I can find an awesome recipe at my fingertips night or day.
Lemon Bundt Cake
_For the cake_
- 2 1/4 cups flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 eggs
- 2 cups sugar
- 2 tablespoons plus 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- Zest of 2 large lemons or about 2 tablespoons of zest
- 1 1/4 cups whole milk
- 10 tablespoons butter
_For the glaze_
- 3 tablespoons fresh lemon juice
- 1 1/2 cups confectioners sugar
- Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan and set aside.
- In a medium bowl combine flour, baking powder, and salt. Whisk to combine.
- In a large mixing bowl add eggs. Using a hand-mixer, beat on low until pale and frothy. Add sugar and beat on medium-high speed until pale and thick; the sugar should be dissolved into the egg.
- Add lemon zest, lemon juice, and vanilla extract. Mix until just combined.
- Gradually add flour and mix, on low speed, until flour is incorporated into the egg mixture- batter will be quite thick at this stage.
- Meanwhile heat milk and butter in a saucepan or microwaveable dish. Heat until butter melts into the milk, but do not bring to a boil.
- Gradually pour milk and butter mixture into the cake batter. Mix on low speed until the batter is completely moistened. You made need to stir with a spatula a few times to fully incorporate. Note- batter will be quite thin.
- Pour batter into the prepared bundt pan and bake for approximately 38-42 minutes or until toothpick inserted into the center comes out with just a few moist crumbs.
- Let cool in the pan for 5 minutes, then invert onto a cooling rack.
- Meanwhile whisk together glaze remaining lemon juice and confectioners sugar.
- Once cake is partially cooled, but still slightly warm to the the touch, drizzle cake with lemon glaze.