Vanilla Glazed Lemon Bundt Cake
The perfect cake for my lemon lovers, this zesty Lemon Bundt is drizzled with a delicious Vanilla Bean Glaze. A quick and simple pound cake recipe that makes a spectacular statement!
Ingredients
Lemon Bundt Cake
- 225 g Unsalted butter room temp
- 265 g Sugar
- 1 tbsp Lemon zest
- 4 Eggs XL, room temp
- 250 g Plain flour
- ½ tsp Salt
- 1 tsp Baking powder
- ⅔ cup Buttermilk
- 1 tsp Vanilla extract
Vanilla Glaze
- 180 g Pure icing sugar
- 20 g Unsalted butter
- 2 tbsp Milk
- 1 tsp Vanilla bean paste can substitute with extract
Instructions
Lemon Bundt Cake
- Preheat oven to 180°C/350°F/160°FF
- Prepare at 6 cup capacity bundt tin by brushing it carefully with melted butter, then sprinkling with flour, tapping out the excess
- In the bowl of a stand mixer, beat the butter, sugar and lemon zest on medium high for 8 minutes, scraping the sides along the way to ensure the mixture is even
- Reduce speed and add the eggs, one at a time, mixing well between each addition
- Sift together the flour, salt and baking powder and stir the vanilla into the buttermilk
- With the mixer on low, add the dry ingredients in 3 parts, alternating with buttermilk and vanilla. Mix until just combined
- Pour batter into the bundt tin, tapping the tin to make sure the batter reaches all of the edges.
- Bake for 35-40 minutes, until a cake skewer comes out clean. Immediately use a clean linen tea towel to cover the cake and to push it down lightly (this will push down the "dome" on the cake). Rest for 10 minutes, then turn out onto a cake rack to cool
Vanilla Glaze
- Place all ingredients into a heatproof bowl and place it over a saucepan of simmering water
- Whisk ingredients until smooth and runny. Add a little extra milk if necessary
- Pour glaze over cooled cake and serve