Description
A light and tender lemon bundt cake with a sweet vanilla glaze makes for a simple springtime dessert that everyone will love. This classic bundt cake is easy to whip together with a handful of pantry staples in under an hour making it the perfect cake for every occasion!
Ingredients
Scale
- 1 cup (16 TBSP) Countryside Creamery Pure Irish Butter, unsalted, softened to room temperature
- 1 ½ cups granulated sugar
- 4 TBSP grated lemon zest
- 4 Goldhen Free Range Large Brown eggs, room temperature
- 3 cups Baker’s Corner all purpose flour, spooned and leveled
- 1 tsp Baker’s Corner baking powder
- ½ tsp baking soda
- 1 tsp kosher salt {omit if using salted butter}
- ¼ cup whole milk, room temperature
- ½ cup Simply Nature Organic Whole Milk Yogurt, room temperature
- 2 TBSP lemon juice
- 2 tsp vanilla extract
For Glaze
- 1 1/2 cups confectioner’s sugar, sifted
- 3 TBSP whole milk {or lemon juice for extra lemon flavor}
- 1 TBSP whole milk or full fat greek yogurt
- ½ tsp vanilla {optional}
Instructions
- Preheat oven to 350 degrees.
- Generously grease a 12 cup bundt pan with non-stick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and lemon zest until light and fluffy.
- Scrape down the sides of the bowl and add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine well.
- Add the lemon juice to the milk and stir.
- Add the flour to the egg mixture, alternating with the milk and yogurt in two additions. Scrape down the sides of the bowl as needed.
- Add the vanilla, mixing until just combined. Do not over mix.
- Pour the batter into the prepared pan and bake on the center rack of the oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining.
- If the cake is browning too quickly, loosely place a piece of aluminum foil over the top.
- Remove the cake from the oven and cool for 10 minutes. Invert the cake onto a cake platter or plate to release.
- Allow cake to cool completely before adding the glaze.
For Glaze
- In a medium bowl, sift the confectioner’s sugar. Add the milk and vanilla, whisking until smooth. Add a tablespoon of full fat yogurt to thicken the glaze. If glaze is too thick, add more milk. If too thin, add more confectioner’s sugar. For an extra lemony taste, replace the whole milk with fresh lemon juice. Drizzle glaze on top of the cooled cake.