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
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 batterinto 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!