Hello, gorgeous! Thanks to its distinctive fluted ring shape, the Bundt is renowned as a showstopper. With three layers of lemon, this citrus-infused cake is simple, sweet and oh-so stunning.
- Prep time 30 minutes
- Total time 2 hours & 30 minutes
- Portion size 12 servings
Preheat oven to 350°F. Blend butter with flour to form paste; brush all over inside of 10-cup Bundt pan.
Cake: In large bowl, using fingers, rub sugar with lemon zest; using stand mixer on medium-high speed, beat in butter until fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in lemon juice.
In separate bowl, whisk together flour, baking powder, baking soda and salt; using stand mixer on medium-low speed, stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
Scrape batter into prepared pan, smoothing top. Bake until cake tester inserted in centre comes out clean, 40 to 45 minutes; let cool in pan for 15 minutes. Invert onto rack; remove pan. Transfer cake to cake plate.
Lemon Glaze: In microwaveable bowl, whisk together icing sugar, lemon juice and 1 tbsp water; microwave on high until warm, about 30 seconds. Brush over warm cake; let cool completely, about 1 hour.
Lemon Icing: In bowl, whisk icing sugar with lemon juice until smooth; whisk in water, 1/2 tsp at a time, until consistency of molasses. Drizzle over cake; let stand until set, about 15 minutes.
Test Kitchen Make-Ahead: Store the glazed and iced cake in an airtight container for up to two days.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 293 mg
- Sugars 57 g
- Protein 6 g
- Calories 506
- Total fat 19 g
- Potassium 97 mg
- Cholesterol 108 mg
- Saturated fat 11 g
- Total carbohydrate 80 g
- Iron 12
- Folate 25
- Calcium 5
- Vitamin A 18
- Vitamin C 12