I wanted to bake a King Cake yesterday in preparation for Mardi Gras, but I didn’t have the patience to make brioche. Since bundt cakes are similar in shape to King Cakes, I decided to bake this one and decorate it with a lemon vanilla glaze and some fun green, yellow, and purple colored sugar.
This was a very quick and easy recipe, yielding a rich, dense, almost pound cake-like texture that goes well with coffee or tea. Though the recipe calls for lemon juice, the lemon flavor bakes out; for a true lemon bundt, I’d look for a recipe with lemon extract or lemon pudding mix in the batter.
- 1 cup butter, slightly softened
- ½ cup sugar
- 1/3 cup lemon juice
- 5 eggs
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2/3 cup milk
Preheat oven to 350 degrees.
Generously grease and flour your bundt pan. I use Wondra flour, which is a superfine flour used for gravies and sauces; it coats grooved pans much better than all-purpose flour.
Sift together flour, baking powder, and salt in a medium bowl; set aside.
Cream together butter and sugar until fluffy.
Add lemon juice and beat until combined.
Add eggs, one at a time, beating well after each.
Add flour mixture and milk alternatively, beating until combined.
Pour into a greased and floured bundt pan.
Bake for 50 minutes.
Lemon Vanilla Glaze
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 2-4 tablespoons water
Combine powdered sugar, lemon juice, vanilla, and 2 tablespoons water in a large, 4-cup glass measuring cup. Continue adding water, 1 tablespoon at a time, until you reach the desired consistency; glaze should be drizzly, but not too thin. If you make the glaze too thin, just add a few tablespoons of powdered sugar to thicken it. Pour over cake, allowing glaze to drip down the sides.
Sprinkle with green yellow, and purple sugars if desired.