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Creamy lemon sauce

Lemonade Bundt Cake

A dreamy Lemonade Bundt Cake, infused with lemon and lightly dusted with confectioners’ sugar. No frosting or glaze on this cake! Each serving of this light, moist cake has a pour of a custard-like lemon dessert sauce. This is the ultimate lemon-y treat!
5 from 4 votes
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 215kcal
Author: Pat Nyswonger

Ingredients

  • 2-½ cups 300g all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon table salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup freshly squeezed lemon juice
  • Zest from 2 lemons
  • 3 eggs
  • 1 egg yolk
  • 1-¾ cups 370g sugar
  • ½ cup vegetable oil

Instructions

  • Place the rack in the middle position of the oven.  Butter and flour a 10 to 12-cup Bundt pan. Preheat the oven to 350°F.
  • Set a mesh strainer over a large bowl and sift the flour, baking powder and salt together. Reserve.
  • In a pitcher or dish, combine the milk, vanilla, lemon juice and the zest.  Reserve.
  • To a large mixing bowl, add the eggs, egg yolk and sugar and beat at high speed with an electric mixer until the mixture triples in volume and forms a ribbon when lifting the beaters. This will take 8-10 minutes. Gradually drizzle in the oil while beating. 
  • Reduce the mixing speed to low and add the reserved milk mixture alternately with the reserved dry ingredients and mix just until combined. Do not over mix.
  • Scrape the batter into the prepared Bundt pan.
  • Bake the cake for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out almost clean with a few crumbs on the tester.
  • Cool the cake on a wire rack for 15 minutes, flip upside down and remove the Bundt pan. Let cool completely on the wire rack.

Notes

  • The pastry brush works well to get into all the crevices of the Bundt pan
  • A baking spray can also be used to coat the Bundt pan
  • After filling the Bundt pan, tap the pan several times on the work surface to release any bubbles or air pockets.
  • When testing the cake, I check first at 47-minutes. If there is a tiny bit of crumbs on the testing stick I remove it from the oven. The residual heat will continue to bake the cake after it is removed.

Nutrition

Serving: 1Slice | Calories: 215kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 241mg | Fiber: 1g | Sugar: 1g