Lemon bundt cake with lemon glaze, beautiful and easy to prepare, a moist and pleasant dessert to enjoy, great at the end of a meal as a dessert, even without cream it is enjoyable, thanks to the special consistency and meltiness, given by the fresh lemon juice for the batter. Of course, if we want to make it even more delicious, we can accompany it with a good lemon cream, but in my opinion, it is really perfect as it is, also because the lemon glaze already does its part, adding an extra touch to an already delicious cake on its own. But we also like to impress and entice with the look before the palate, and yes, when you bring it to the table, everyone goes ohhh what a wonder, a simple lemon bundt cake, to be made in few steps and minutes that everyone will say wow, making us look like expert pastry chefs, which we are not. Perfect as a holiday dessert, so elegant and refined yet simple to prepare, delicate, pleasant, and moist at the right point.
Other delicious lemon desserts.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 12 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Carnival
Ingredients for Lemon Cake with Lemon Glaze
- 2 cups all-purpose flour
- 1.25 cups sugar
- 4 medium eggs
- 2 tsp baking powder
- 0.5 cups sunflower oil
- 0.5 cups lemon juice (about 2 lemons)
- Zest of 1 organic lemon
- Flour and oil for the pan (we avoid butter for a lactose-free cake)
- 0.8 cups powdered sugar
- juice of half a lemon
- a splash of water
- colored sprinkles as desired
- lemon slices
- fresh mint
Tools to make Lemon Bundt Cake with Lemon Glaze
- 1 Bowl
- 1 Electric whisk
- 1 Citrus juicer
- 1 Bundt cake pan
- 1 Small bowl
- 1 Teaspoon
- 1 Grater
Steps to prepare Lemon Bundt Cake with Lemon Sugar Glaze without Eggs
In a large bowl, grate the zest of the washed and dried organic lemon. Then extract the juice, about 0.5 cups, even a little less is fine, you may need more than one lemon. Set aside the juice.
Line the bundt cake pan of 9 inches, grease it with oil and cover with flour. We avoid butter for a butter-free and lactose-free cake; I had a lactose-intolerant guest for dinner, and with this recipe, I satisfied everyone, not just her.
Preheat the oven to 350°F (180°C) and bring to temperature.
In the bowl, add the sugar and 4 whole eggs at room temperature. Work with the electric whisks at maximum speed for 2-3 minutes until you get a light and frothy mixture. Depending on the whisks, it may take a little more time.
Add the oil in a thin stream while continuing to work with the whisks at medium speed. Then add the lemon juice in the same way. Finally, pour in the baking powder and flour and mix quickly at medium speed until you get a smooth, lump-free mixture.
Pour into the mold and bake in a oven preheated to 350°F (180°C) for about 40-45 minutes. Remove from the oven, turn onto a plate, let it rest for a few minutes.
Meanwhile, prepare the lemon glaze, quick and without egg whites. Put the powdered sugar in a small bowl, and start gradually adding the juice of half a lemon, mixing with a teaspoon. We need to get a cream, not too liquid, but not too hard either, otherwise, it will either all run off quickly from the cake, or we can’t spread it. I also added a splash of water because it still seemed too hard.
With a teaspoon, spread the glaze on the still warm but slightly cooled bundt cake, this way the glaze will dry almost instantly, so it is important to spread it evenly, directly with the teaspoon, without having to spread it too much. Garnish immediately with the colored sprinkles before the glaze solidifies so they stay well attached.
Let it cool completely before enjoying our delicious lemon bundt cake with lemon glaze, lactose-free, perfect as a carnival or Easter dessert, a beautiful, easy, and delicious cake.
