Lemon glaze bundt cake

 

I was quite excited about this cake, as it was my first time with the Bundt. The steps were followed religiously – batter done, poured into the cake pan, and finally placed in the oven; only to realize that I did not grease/buttered the pan before the batter went in.  Almost gave up to the thought that the cake wouldn’t come off clean. The choice was made – if it does not come off clean, the recipe is not going up here 🙂
 
Once done, with bated breath I inverted the tin. The cake did slide off well, albeit a bit messy (definitely not as bad as I thought it would be). Poured the glaze over and yes the final outcome was worth the effort – light and fluffy, with the nice zing from the lemon zest and glaze. 
 
Recipe courtesy: Taste of Home


You need

  • All purpose flour – 3 cups
  • Unsalted butter – 226 grams
  • Caster sugar – 2 cups
  • Low fat milk – 1 cup
  • Eggs – 4
  • Lemon essence – 1.5 teaspoons
  • Vanilla essence – 1.5 teaspoons
  • Baking powder – 2 teaspoons
  • Salt – 1/2 teaspoon
  • Zest of 2 lemons or 1 tablespoon

For the lemon glaze

  • Lemon Juice – 2 tablespoons
  • Icing sugar – 1.5 cups

How to –

Pre-heat the over to 180 C. Sift the flour, baking powder and salt. Set aside.
 
In a mixing bowl, cream together the sugar and butter till light and fluffy. Gradually add the eggs one at a time. Beating well after each addition. Add the essence.
 
Now gradually add the flour and alternately with milk. Beat well after each addition. Finally stir the zest in.
 
Pour the batter into the greased and floured 10-inch  bundt cake tin and bake for 50-60 minutes or till the toothpick inserted comes out clean.
Cool the cake on wire rack completely.
 
Lemon glaze
 
In mixing bowl, add the lemon juice and the icing sugar and mix with a wooden spoon till smooth. Spoon the glaze over the cooled cake and serve.
 
 
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28 thoughts on “Lemon glaze bundt cake

  1. I have had my kitchen mistakes. Good that the cake came out. I had to dig the Malaysian Kuih I baked and the cracks underneath were massive. So had to say bye bye to it and what else can it be but to try another day when I have the time.

    Perfectly made Rekha. I am not so much for the glaze but I adore the cake especially the lemon flavor and scent. The cake is soft and spongy and……… let me find the time to made it, maybe half the amount of ingredients for a smaller size.

  2. Love the bundt cake it looks so spongy and beautiful with the white glaze and white bg.I am still looking for the smallest bundt pan available here.Size matters to me :)) as I will be the one finishing the giant share every time I pass by the cake:)

  3. Soft n spongy Rekha. Kudos for having kept your fingers crossed n waiting for the cake to come out well inspite of not greasing the pan.Hoping for the best does bring out a good result..n thats evident here. Lovely cake!!!

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