SUMMER LEMON BUNDT CAKE

It has been a hot minute since I baked something so I decided “why not make this week’s blog post a baking one?”. I thought a lemon cake would be perfect for summer.

This recipe went downhill quickly at the end but it turned out delicious still lol. Keep on reading to find out what I did wrong. I promise you can still follow this recipe and it comes out delicious lol.

INGREDIENTS

Lemon Cake

- 3 cups All-Purpose Flour

- 2 ¼ cups Granulated Sugar

- ½ tsp. Baking Soda

- ½ tsp. Salt

- 1 cup Milk

- 1 tbs. White Vinegar * or use buttermilk instead of regular milk and vinegar

- 2 tbs. Lemon Zest

- 2 tbs. Lemon Juice

- 2 sticks Salted Butter, softened

Lemon Glaze

- 1 ½ cups Powdered Sugar

- 2 tbs. Lemon Juice

- 1 tsp. Water

- 1 tsp. Vanilla Extract

INSTRUCTIONS

Cake

1. Preheat your oven to 325 degrees F.

2. First things first, in a stand mixer with the paddle attachment, combine the butter and sugar on low speed.

3. From there add in your other dry ingredients slowly. Start with your baking soda, salt, and lastly the flour.

4. Then crack in each egg one at a time.

5. Typically people use buttermilk in a recipe like this but I didn't have any. I looked up an alternative, 1 tbs of white vinegar for every cup of buttermilk.

6. So, add a cup of milk and a tablespoon of white vinegar.

7. Next, mix in your lemon juice and zest.

8. Coat your bundt pan generously in nonstick spray and granulated sugar.

9. Bake for about 45 minutes.

Icing

1. While your cake bakes, prepare your icing. Just mix your lemon juice, powdered sugar, vanilla extract, and water.

2. Glaze your cake in icing and enjoy!

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Preheat your oven to 325 degrees F.

First things first, in a stand mixer with the paddle attachment, combine the butter and sugar on low speed.

From there add in your other dry ingredients slowly. Start with your baking soda, salt, and lastly the flour.

Then crack in each egg one at a time.

Typically people use buttermilk in a recipe like this but I didn’t have any. I looked up an alternative, 1 tbs of white vinegar for every cup of buttermilk.

So, add a cup of milk and a tablespoon of white vinegar.

Next, mix in your lemon juice and zest.

So here is where I messed up. I greased the pan nicely and thoroughly but didn’t sprinkle enough granulated sugar. This batter is suuuuuper moist and thick so it stuck on the tops. Adding more granulated sugar would’ve prevented the sticking.

Basically, throw this in the middle rack of the oven for about 45 minutes.

Just my luck, the first time I decide to film, it is an entirely hot mess. Don’t worry, I kinda save it in the end. The cake will never go to waste.

While your cake bakes, prepare your icing. Just mix your lemon juice, powdered sugar, vanilla extract, and water.

My beautiful cake came out of the oven and I had such high hopes 🙂

Then it completely stuck and fell apart but I saved it.

Glaze your cake in icing and cut it to enjoy! Mine fell apart a little but still, it tastes so good. The flavor is really subtle but still says “lemon” 😋🍋

I hope you guys try this recipe and it comes out even better than mine haha.