Citrus flavour is elevated in this beautiful bundt cake with the addition of lemon extract, lemon zest, and a simple lemon glaze. Garnish with candied lemon peel or lemon zest for an extra pretty touch.
Lemon Bundt Cake
Bright citrus flavours dominate this beautiful bundt cake which is perfect for serving at a bridal shower, brunch, or summer party.
- 3 large eggs
- 1 1/2 cups milk
- 1 cup vegetable oil or melted margarine
- 1 Tbsp lemon extract or 4-6 drops lemon oil
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 3 cups flour
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup icing sugar
- 1-2 Tbsp lemon juice
- water if needed
Preheat oven to 350°. Grease a 10" tube bundt pan.
In a large bowl, mix eggs, milk, oil, extracts, and zest. In a separate bowl, whisk flour, sugar, baking powder, and salt together; add to egg mixture and whisk until smooth. Pour into prepared pan.
Bake about 60 minutes, until toothpick inserted near centres comes out clean. Cool in pan on a wire rack about 10 minutes. Remove from pan; cool completely.
Drizzle with glaze. Garnish with curls of lemon peel if desired.
In a bowl stir together icing sugar and enough lemon juice to make a drizzling consistency. Add water if needed to reach preferred consistency or to reduce the lemon flavour.
This bundt cake recipe can be used to make about 16 mini bundt cakes.
Adapted From: Canadian Living