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!
Servings: 12 servings
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
