Prep: 20 mins | Cook: 1 hr 35 mins | Additional: 20 mins | Total: 2 hrs 15 mins | Servings: 12 | Yield: 12 servings
A lovely cake with a simple sweet and lemony glaze. Super moist, soft, and tender. Perfect with a cup of tea in the morning.
Ingredients
3 cups all-purpose flour
2 ⅓ cups white sugar
1 ½ teaspoons baking powder
2 teaspoons salt
1 ½ cups milk
3 large eggs
1 cup of vegetable oil
½ cup lemon juice
1 tablespoon lemon extract
2 teaspoons vanilla extract
1 ⅓ cups confectioners’ sugar
¼ cup white sugar
¼ cup of orange juice
2 tablespoons milk
1 tablespoon lemon extract
1 tablespoon lemon juice
¼ teaspoon vanilla extract
HOW TO MAKECRUMBLY LEMON BUNDT CAKE WITH GLAZE
Step 1: Ready the oven. Preheat it to 165 degrees C or 325 degrees F.
Step 2: Sift the baking powder, 2 1/3 cup of white sugar, and salt in a large mixing bowl.
Step 3: Combine the eggs with 1 1/2 cups of milk in a different mixing bowl until well mixed. Stir in half a cup lemon juice, vegetable oil, 2 tbsp of vanilla extract, and a tbsp lemon extract until smooth.
Step 4: Add the flour mixture into the egg mixture. Whisk until incorporated before shifting into a tube pan.
Step 5: Bake in the preheated oven for about an hour and 20 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 6: Once done, remove from the oven and allow to cool for at least 10 minutes at room temperature.
Step 7: Loosen the cake by running a knife on the edges of the pan. Invert the cake on a clean plate.
Step 8: Meanwhile, bring to a boil a saucepan of orange juice, confectioners’ sugar, 1/4 cup white sugar, 1 tablespoon lemon extract, 1 teaspoon vanilla extract, and 2 tablespoon milk over medium heat.
Step 9: Once the mixture boils, take the saucepan out of the heat. Drizzle the glaze over the cake and let it sit for at least 10 to 20 minutes or until the glaze hardens.
Note:
For a creamier glaze, ensure to fully dissolve the powdered sugar and all lumps are gone.
Nutrition Facts:
Per Serving: 544.6 calories; protein 6g 12% DV; carbohydrates 84.3g 27% DV; fat 20.6g 32% DV; cholesterol 49.1mg 16% DV; sodium 480.7mg 19% DV.
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