Earlier this week Mike needed lemon juice for something, so I zested the lemon and saved it for baking. I don’t like to waste ingredients, so I whipped up this lemon bundt cake, an easy recipe that yields a lovely treat. You’ll notice below that the recipe uses the zest from two lemons, but the juice from just one. You can always reserve lemon juice and use it for cooking or baking by storing it in the fridge for 2-3 days.
This recipe is adapted from my poppy seed cake, and next time I think I’ll toss in some poppy seeds for a classic lemon poppy combination. One thing I love about baking is that when you find a reliable recipe, you can adapt it however you like by adding different flavors. I plan to adapt this recipe many times in the future.
For the cake
- 3 cups flour
- 2 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs, at room temperature
- 1 1/2 cups whole milk
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon butter extract
- 1/2 teaspoon lemon extract
- Zest from 2 medium lemons
For the icing
- 2 cups powdered sugar
- Juice of 1 medium lemon
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt tin.
In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In another large bowl, whisk together eggs, milk, vegetable oil, extracts, and lemon zest. Stir in flour in three batches, mixing to combine completely.
Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.
To make the icing, place powdered sugar in a medium bowl and add lemon juice about 1 teaspoon at a time to reach a thicker pourable consistency. Pour over cake and allow to drip down the sides. Allow icing to set before serving.
Store in an airtight container at room temperature for several days; this cake stays moist much longer than I expected. Makes about 12 servings, depending on how generous you are with your portions.