You guys this lemon bundt cake is to die for! Seriously, it is light, lemony, and oh so moist!!! This cake just screams summer!
OK, does someone want to fill me in here about where summer went? I mean for me, my summer is just over half way through, but for others they are already going back to school… I mean whaaaaat? It’s July! July! Stores all over are advertising back-to-school supplies and fall clothes. I wouldn’t be surprised if next month, we start seeing Christmas decorations. I just want to enjoy summer, ya know? Summer is legit my favorite season. SO many fruits and veggies are in season, I never have to worry about a coat (unless there is an abnormally cool day up north here because oh don’t ya know I am from Minnesota), and finally the days are endless and full of possibility!
So how do I fight these thoughts of fall and school? By lemon bundt cake of course! As I mentioned above this cake tastes like summer. Now instead of a normal glaze for the cake, I decided to add more lemon juice to make it more of a soak (or you know, I might have put too much lemon juice in the glaze… Whoops…. But I am so glad I made this mistake!). If you want more of a glaze, just decrease the lemon juice in the glaze to half a lemon. Also, last note before you go running off to make this cake: Spray your bundt pan, and then spray it again, and again, and don’t forget about the inner circle of the pan. The last thing you want is a bundt cake stuck in the pan. Although if that does happen, just make some lemon cake trifles and go with the flow because it’s summer!
Lemon Bundt Cake
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter
2 cups granulated sugar
4 eggs, room temp
2 teaspoons vanilla extract
1/3 cup packed lemon zest (from about 4 large lemons)
1/2 cup lemon juice (from about 2 large lemons)
1 cup buttermilk, room temp
1 cup confectioners sugar
Juice from 1 large lemon (or 1/2 lemon for thicker glaze)
1) Lower the oven rack to the lower third position and preheat the oven to 350 degrees. Generously spray the inside of a 10 inch bundt pan with cooking spray. Set aside.
2) In a medium-sized bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda. Set aside.
3) Using an electric or handheld mixer, beat butter on high-speed until creamy, about 1 minute. Add sugar and beat on high for 2 minutes. Add eggs and vanilla and beat until combined, scraping down the sides of the bowl as needed. Next, beat in the lemon zest and lemon juice. With the mixer on low-speed, alternate adding the flour mixture and buttermilk, starting and ending with the flour mixture. Do not over mix, or your cake will be dry.
4) Pour batter into prepared pan, and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 10 minutes, then remove cake and allow to finish cooling on a wire rack.
5) Once the cake has completely finished cooling, make the glaze. In a small bowl, whisk together confectioners sugar and lemon juice. Drizzle over the cake. If desired sprinkle with confectioners sugar. Serve immediately, or put cake in the fridge for up to 2 days. Cake will stay good in the fridge, covered, for up to 4 days.
Recipe adapted slightly from Sally’s Baking Addiction