Lemon Bundt Cake
An airy lemon bundt cake coated in sugar flavored with freshly grated lemon zest and then topped off with a generous drizzle of lemon glaze frosting!
Ingredients
Equipment
Method
Lemon Bundt Cake
- Preheat oven to 325℉
- Whisk the eggs and the lemon yogurt together in a small bowl and set aside.375 grams lemon yogurt, 4 large eggs
- Add the granulated sugar and lemon zest to the bowl of your stand mixer. Rub the lemon zest into the sugar for 1-2 minutes to release the lemon flavor. The sugar should resemble kinetic sand once done.1½ large lemons, 410 grams granulated sugar
- Add all the other dry ingredients (cake flour, baking powder & salt) to the mixing bowl and with a flat beater attached, beat on low speed to evenly distribute the ingredients.315 grams cake flour, 2½ teaspoon baking powder, ¾ teaspoon salt
- Add the canola oil to the mixing bowl and beat on medium speed until smooth.285 mL canola oil
- With the mixer still on medium speed, add about half of the egg/yogurt mixture set aside earlier. Beat just until combined, then scrape down the sides and bottom of your mixer and mix again until combined.
- Add the remaining egg/yogurt mixture to the mixing bowl and beat again on medium speed just until combined.
- Pour the batter into a 10-cup bundt pan prepared with baking spray and bake at 325°F for 50-60 minutes until a toothpick comes out with a couple of crumbs.
- Allow the cake to cool slightly in the bundt pan, but once the pan has cooled enough to be handled bare-handed, invert the pan onto your desired cake stand or serving plate to release it.
Adding just a portion of the egg/yogurt mixture at first prevents lumps in the batter.
The cake should still be a little warm, so it releases more easily. Keep the bundt pan over the cake in its inverted position to prevent moisture from escaping as steam.
Lemon Sugar (Optional)
- Rub the lemon zest into the granulated sugar to release the lemon flavor. Sprinkle over the cake as desired once cool.The sugar may clump together while it sits out - this is normal, just use your fingers to break up the clumps once ready to use.50 grams granulated sugar, ½ large lemon
Lemon Glaze
- Whisk the lemon juice, water, and confectioner's sugar together in a small bowl until it forms a paste.2 TABLEspoons lemon juice, 1 TABLEspoon water, 145 grams confectioner's sugar
- Add the melted butter and whisk again. Pour on top of a cooled cake and serve.1 TABLEspoon butter
- Store any leftovers in an airtight container or under a cake dome for up to 5 days for the best flavor and texture.
Nutrition
Notes
- Unless otherwise stated, all ingredients should be at room temperature.
- Use a kitchen scale. It's more precise. If you insist on measuring by volume, spoon the flour into the measuring cups, then level to avoid packing.
- The glaze thickens and crusts once left to sit, so it's best to make it when you're ready to pour it onto the cake.