Come spring (or, let’s be honest, any time really!), there’s no dessert more classic and universally loved than a lemon Bundt cake. A gentle lemon undertone sweeps through the cake, which is subtly sweet, making way for the tart two-ingredient glaze that blankets the top. And in classic Bundt fashion, the texture is sturdy, with the lightness and tender crumb we love and expect in a lemon cake. This version is a foolproof dessert that looks downright fancy, yet is surprisingly easy to whip together.
The Easiest One-Bowl Lemon Bundt Cake
When it comes to baking cake, Bundt cake is always at the top of my list. Because of the pan’s scalloped edges, this cake looks beautiful — and like it requires way more effort than it actually does. The batter comes together in a single bowl, with no stand mixer or hand mixer required. All you’ll need is a whisk to stir it all together.
Make sure to oil and flour all the cracks and crevices of the cake pan well — this is the key to pulling the pan off the baked cake without any sticking.
Easy Lemon Bundt Cake with Fresh Lemon Glaze
For the cake:
- 3/4 cup
plus 1 tablespoon canola oil, divided
- 3 cups
all-purpose flour, plus 2 tablespoons for the pan
- 1 1/2 cups
- 1/4 cup
finely grated lemon zest (from 3 to 4 medium lemons)
- 1 teaspoon
- 3/4 teaspoon
- 1 teaspoon
large eggs, beaten
- 3/4 cup
- 1/3 cup
freshly squeezed lemon juice (from 2 to 3 medium lemons)
- 2 teaspoons
pure vanilla extract
For the glaze:
- 1 cup
- 1 1/2 tablespoons
freshly squeezed lemon juice
Make the cake:
Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with 1 tablespoon of the oil. Dust with 2 tablespoons of the flour and tap out any excess; set aside.
Whisk the remaining 3 cups of flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl. Add the beaten eggs, milk, lemon juice, vanilla, and remaining 3/4 cup oil and whisk until smooth, 1 1/2 to 2 minutes; some lumps are okay.
Pour the batter into the prepared pan. Bake until the cake is lightly browned, springs back when lightly pressed with a finger, and a tester inserted in the center comes out clean, 40 to 45 minutes.
Cool on a wire rack for 15 minutes. Run a knife around the pan to loosen the cake and flip it out of the pan onto a wire rack. Cool completely before glazing.
Make the glaze:
Whisk the powdered sugar and lemon juice in a medium bowl until smooth. Drizzle over the top of the cooled cake. Let stand for at 15 minutes for the glaze to let before slicing and serving.
Storage: The glazed cake can be wrapped with plastic wrap after the glaze has set. Refrigerate for up to 5 days. Let come to room temperature before serving.
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