The Lemon Juice Bundt Cake with Glaze, is a truly delightful treat: the contrast between the sweetness of the sugar and the tartness of the lemon makes it very unique and delicious. I can’t afford to make it often, because between me and my husband, we’re capable of making it disappear in just one day. For a perfect breakfast, I recommend pairing it with an orange juice or alongside a good fruit smoothie with or without milk. Although my recipe includes a glaze to cover the bundt cake, you can also replace it, if you don’t like it, with simple powdered sugar. However, I assure you that it is a really simple and quick process, easier done than said.
If you like bundt cakes, then don’t miss the upcoming recipes.
- Cuisine: Italian
Ingredients
- 1 3/4 cups type 2 flour
- 1/3 cup cornstarch
- 2 eggs
- 3/4 cup brown sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup water
- 1 lemon juice and zest
- 2 tsp baking powder
- 3/4 cup powdered sugar
- 1 tbsp lemon juice
Tools
- 1 Bundt cake pan 9 inches
- 1 Bowl
- 1 Electric whisk
- 1 Sieve
How to prepare the Lemon Juice Bundt Cake with Glaze
To prepare the Lemon Juice Bundt Cake with Glaze, set up your workspace with all the ingredients, pre-measured, so everything is at hand.
Turn on the oven, and bring it to a temperature of 356°F.
In a large bowl, place the eggs and sugar, and beat them with an electric whisk for about 2 minutes, until you get a fluffy and frothy mixture.
Add the water, oil, salt, lemon zest, and juice, and continue to mix, but now with a manual whisk.
Incorporate the flour and baking powder, but sift them to prevent lumps.
Mix well, then transfer the batter into a bundt cake pan, with a diameter of 9 inches.
Bake, and let it cook for about 35/40 minutes, but check after the first half hour.
When the cake has taken on a nice golden color, do the toothpick test: insert it into the center of the bundt cake and once extracted make sure it is dry.
Let the cake cool, invert it onto a wire rack, so it cools better and loses all the moisture.
In the meantime, prepare the lemon glaze: pour the powdered sugar into a small bowl, gradually add the lemon juice and mix well.
When you have obtained a thick cream, spread it over the entire bundt cake, but not before placing a saucer underneath for the glaze to drip onto.
Finally, before the sugar dries, sprinkle with lemon zests.
Serve your Lemon Juice Bundt Cake with Glaze, when it has completely cooled and the glaze is fully dried.
Tips, Variants, and Storage
The lemon juice bundt cake can be stored for a few days inside a container with a lid.
However, bread paper will also work just fine.
If you don’t like the glaze, you can replace it with powdered sugar sprinkled over the entire cake.
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