Fresh Lemon Bundt Cake

This fresh lemon bundt cake is perfect for hot summer days. With a sweet soft crumb and tangy glaze, this cake will have your guests begging for more.

Ingredients

Lemon Cake

1/2 cup butter (1 stick) at room temperature

2/3 cup vegetable oil

2 eggs

1 1/2 cup granulated sugar

1/3 cup yogurt

1 1/2 teaspoon lemon extract

2 teaspoons lemon juice

1 tablespoon lemon zest

2 1/2 cup flour

3 teaspoons baking powder

1 teaspoon salt

1 1/2 cup buttermilk

Lemon Glaze

1 1/2 cup confectioners sugar

1/3 cup fresh squeezed lemon juice

1/4 teaspoon lemon extract

Instructions

Lemon Cake

1. Preheat oven to 350F.

2. Combine butter and oil in the bowl of a stand mixer.

3. Add in one egg at a time, mixing well after each addition.

4. Beat in sugar and yogurt.

5. Zest and juice a lemon. Mix in the lemon extract, lemon juice and lemon zest.

6. In a seperate bowl, whisk together the flour, baking powder and salt.

7. Add in about 1/3 of the dry mixture into the wet. Then pour in 1/2 the buttermilk. Continue to alternate between the dry mix and buttermilk making sure to end with the dry.

8. Mix batter until just combined.

9. Grease all sides of the bundt pan with cooking spray. Then coat the sides with flour rotating the pan so it is lightly coated in flour.

10. Pour the batter into the bundt pan and place in the oven for 45 minutes or until a toothpick inserted comes out clean.

11. After the cake is done, remove from oven and set on the counter for 10 minutes. After 10 minutes tip the cake out onto a cooling rack and let it cool to room temperature.

Lemon Glaze

1. Mix together milk and confectioners sugar until well combined.

2. Whisk in lemon juice and lemon extract.

3. Pour over the top of the cooled bundt cake.

Tips

- bring all ingredients to room temperature to allow ingredients to mix together

- do not overmix the batter as it will make the cake tough

- fully grease and coat the pan so the cake comes out of the pan easily