Italian Lemon Bundt Cake

Lemons Lemons LEMONS!!  I love ANYTHING Lemon! Refreshing & light… this lemon bundt cake recipe is LIFE! Perfect for Spring and Summer, holidays & more. Not too sweet, not to tart.. just the perfect balance of … well,  PERFECTION!  Someone, PLEASE, hide this thing from me! lol  Cheers!

Italian Lemon Bundt Cake

Jennifer

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Course Dessert

Cuisine Italian

Ingredients

  

Lemon Bundt Cake

• 2 sticks (1 cup) Butter ( softened /room temperature )
• 2 tablespoons Lemon Zest
• 4 Eggs
• 2 cups Granulated Sugar
• 2 3/4 cups All Purpose Flour
• 2 teaspoons Baking Powder
• 3 tablespoons Cornstarch
• 3/4 teaspoons Sea Salt 
• 1/2 cup Whole Milk 
• 1/4 cup Vanilla Greek Yogurt
• 1/4 cup fresh Lemon Juice
• 1 1/2 teaspoons vanilla extract

Icing

• 2 cups powdered sugar
• 2 tablespoons lemon juice
• 2 tablespoons Whole Milk
• 1 teaspoons Lemon Zest 

Instructions

 

• For Lemon Bundt Cake:

   

  Preheat Oven 350 degrees F

   

  * Mix  /Cream Butter until smooth, about 2 minutes. 

  * Add Granulated Sugar and LemonZest to the butter and mix.

   

   * Add Eggs, one at a time.

   

   * In a separate bowl, mix AllPurpose Flour, Salt, Baking Powder, and Cornstarch. Set aside.

   * In another bowl, mix LemonJuice, Milk and Vanilla Extract. 

   

   * Add Flour mixture and Milkmixture to the Butter mixture. Mix well.

   * Add in Vanilla Greek Yogurt andmix well.

   * Grease your bundt cake pan well( using Butter )  and pour batter

  into the Bundt pan. Spreadevenly.

   * Bake for 45- 60 minutes(  or until a toothpick or knifecomes out clean ) 

   

  *  Remove cake from oven.

  * Transfer cake to cooling rack, plate or cakeplatter and allow to completely cool.

   

  For Icing:

  Whisk Lemon Juice, Milk, PowderedSugar and Lemon Zest together. 

  Drizzle over ( cooled )LemonBundt Cake.

  Allow the icing to set beforeserving.

   Garnish with 3 Lemon Slices (thin sliced )

   

  Enjoy!

   

   

   

   Buon Appetito e Mangia Bene!

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