Description
This deliciously moist and fluffy lemon bundt cake drizzled with a thick lemon icing is bursting with refreshing and tangy flavours. A perfect cake for spring or summer!
Ingredients
- FOR THE CAKE:
- 3 cups Cake Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 Lemon, Zested
- 4 Large Eggs
- 1-½ cup Caster Or Granulated Sugar
- ¼ cups Lemon Juice
- 1 cup Vegetable Oil
- 1 cup Buttermilk
- FOR THE ICING:
- 1 cup Icing Sugar
- 1 teaspoon Lemon Juice
- 4 Tablespoons Heavy Cream
Preparation
For the cake:
Preheat oven to 180ºC (350ºF or Gas 4). Grease a 10-inch bundt pan, and set aside.
Whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
Whisk together eggs. Add sugar and whisk until combined. Add lemon juice and vegetable oil, and whisk until combined. Mix in the dry ingredients, alternating with the buttermilk.
Pour batter into prepared bundt pan and bake 45–50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 15 minutes before removing and letting cool completely on a wire rack.
For the icing:
Whisk together icing sugar, lemon juice, and heavy cream. Add more icing sugar if too runny, or more cream if too thick. The icing should be fairly thick, but pourable. Drizzle over the cooled cake, and serve.
