We are very lucky to have a friend with a few citrus trees who gave us a bag of lemons, limes, and mandarins. You know what they say – “when life gives you lemons” – bake a cake (or something like that ). We love using lemons in our baking – they make for a deliciously moist cake with a zesty flavour. Lemon makes a welcome change from our usual chocolate recipes. We can’t resist a tangy lemon cake!
We made a Lemon Bundt Cake with Lemon Glaze for our Mother’s Day morning tea. I only just finished glazing it minutes before our guests arrived (as you can see from the drippy icing). I managed to take few photos before it was demolished, but forgot to take any images showing the inside of the cake. Anyway, take it from us, it was light, moist, and full of lemony flavour.
- 2 ¼ cups plain (all-purpose) flour
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda( baking soda)
- ¼ teaspoon salt
- 175 g (¾ cup) unsalted butter, softened
- 1 cup sugar
- Grated zest of 2 lemons
- 3 eggs
- 125 ml (½ cup) freshly squeezed lemon juice
- 125 ml (½ cup) buttermilk
- 1 ½ cups icing sugar, sifted
- 30 ml (2 tablespoons) lemon juice, approximately
- Preheat the oven to 180 °C (350 °F). Generously butter and flour a 2.5 litre (10 cup) Bundt cake pan.
- In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter, sugar, and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the lemon juice and buttermilk.
- Pour into the prepared pan and bake for about 45 minutes or until a cake tester inserted in the centre of the cake comes out clean. Allow cake to cool on a wire rack.
- Icing: In a bowl, combine the icing sugar and lemon juice. If necessary, add a little juice or icing sugar so that the icing is runny. Pour over the cooled cake so that the glaze drips over the sides.
Check out some of our other Lemon recipes. Do you have a favourite ‘go to” lemon recipe?