|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 1g||2%|
|Total Sugars 26g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Classic doughnut-shaped Bundt cakes make great additions to brunch spreads. Their pretty shape makes any table very festive so they're also popular at showers, birthdays, and anniversaries. Our simple lemon cake recipe is a delicious treat that you can serve at coffee or tea time, but also enjoy during a special family meal or bake as a fun and easy weekend activity. Besides very common baking staples, you just need a 12-cup Bundt cake pan and a little over an hour. Once the cake is completely cool, drizzle over it a simple lemon glaze that gives the cake a nice finish that also serves as a sticky surface to attach other decorations to: a grate of lemon zest, some edible flowers, a sprinkle of poppy seeds, or some colorful sprinkles can look really beautiful on this cake. And don't let our suggestion stop you from adding any other ingredients you can think of, like fresh berries or mint leaves.
As Bundt cakes do have intricate ridges and shape, the number one tip to bake and successfully de-mold one of these cakes is to carefully grease and flour the pan to avoid little bits and pieces sticking to these ridges and ruining what can be a flawless and beautiful cake. Secondly, always place the pan on a baking sheet to make it sit evenly—the mold shape itself isn't very stable and can make the cake tilt on an oven rack. Lastly, because these cakes are larger in size they do take longer to bake, so giving it the appropriate amount of time in the oven is key to a fully cooked batter.
Bundt cakes don't conform to any specific recipe so much as being defined by their round shape. You can find Bundt cakes in varied flavors and fillings. Inspired by traditional Eastern European cakes that had similar shapes, like the kugelhupf and the gugelhupf, what we know today as a Bundt cake is an American invention from the 1950s that was born when a manufacturer was commissioned to make a tin that resembled the European pans for similar cakes. He trademarked the name and shape of the tin and gave origin to this famous confection, naming it, perhaps, inspired by the German term "bund," which means "alliance" or "gathering." There is no doubt that Bundt cakes do precisely that, bring together friends and family who can share a delicious slice of cake.
For the Cake:
1 cup (8 ounces) unsalted butter, softened
1 1/2 cups granulated sugar
1/3 cup freshly squeezed lemon juice
5 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
For the Glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
Prepare the Cake
Gather the ingredients.
Heat the oven to 350 F / 177 C / Gas 4. Grease and flour a 12-cup Bundt cake pan.
In a large mixing bowl with electric mixer, cream the butter and granulated sugar together until light and fluffy. Beat in the 1/3 cup lemon juice until well blended. Beat in eggs, one at a time, beating well after each addition.
In another bowl, sift together the flour, baking powder, and salt. Add the flour mixture to the first mixture, a little at a time, alternating with the milk.
Pour the batter into the prepared Bundt cake pan. Bake for 50 to 60 minutes, or until cake springs back when touched with a finger. The cake will pull away from sides of the pan slightly.
Cool for 5 minutes in the pan; invert and cool completely on a rack.
Prepare the Glaze
In a saucepan over medium-low heat blend confectioners' sugar with 2 tablespoons lemon juice and the vanilla. Cook, stirring, until hot and smooth; cool slightly.
Drizzle over the cooled cake.
Serve and enjoy!