I made this Lemon Bundt Cake last year, I just happened to stumble upon some photos and the recipe I had written so I thought I ‘d just share it. Since I’ve not baked anything new yet, we’ll just have to go back to the “archives” 😉. I love lemon Cake because it is all sorts of yummy, tangy yet sweet. The perfect mix to satiate your cravings. I still remember how it crumbled in my mouth as I ate it and guys in the house loves it too because it didn’t stay for more than two days! I really should make one again!

1 Cup Sugar
1 Cup Butter
4 Eggs
1 Cup Milk
3 Cups All Purpose Flour
3 Tablespoons Baking Powder
1/4 Teaspoon Salt
1 Teaspoon Lemon Zest
1 Cup Fresh Lemon Juice
1 Teaspoon Vanilla Essence

Grease and flour round Bundt cake pan and preheat oven to 180 C
Whisk together in a large bowl dry ingredients-flour, salt, baking powder. Set aside
In a different bowl mix butter with sugar until light and creamy
Add eggs one at a time and mix well with electric mixer until well incorporated. Add vanilla extract
With mixer on low alternate adding gradually milk and flour mixture until well incorporated.
The mixture should be light and creamy. You can add more milk a little at a time to get that creamy consistency.
Add the grated lemon rinds and lemon juice and fold in the mixture
Pour the mixture into your greased and floured Bundt Cake Pan, spread the mixture evenly and shake to remove bubbles
Bake for 50-60 minutes until a toothpick inserted into the center comes out clean
Remove from oven and let cool for 15 minutes before removing from the baking pan
Place cake on cooling rack and let it cool completely. You can prepare ganache or cream and spread on your Bundt Cake or just serve it plain
Serve with drink of your choice
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Yield: 6 Serving


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