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Easy Lemon Bundt Cake with Fresh Lemon Glaze

AmericanDessertEasy
Prep
15 min
Cook
43 min
Total
75 min
Serves
12–16
✦

Ingredients

cake

  • 0.75 cupcanola oil, plus 1 tablespoon for the pan (divided)
  • 3 cupall-purpose flour, plus 2 tablespoons for the pan
  • 1.5 cupgranulated sugar
  • 0.25 cupfinely grated lemon zest (from 3 to 4 medium lemons)
  • 1 tspbaking powder
  • 0.75 tspbaking soda
  • 1 tspkosher salt
  • 4large eggs, beaten
  • 0.75 cupwhole milk
  • 0.333 cupfreshly squeezed lemon juice (from 2 to 3 medium lemons)
  • 2 tsppure vanilla extract

glaze

  • 1 cuppowdered sugar
  • 1.5 tbspfreshly squeezed lemon juice

Method

  1. 1Arrange 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.
  2. 2Whisk the remaining 3 cups flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl. Add the beaten eggs, milk, lemon juice, vanilla, and remaining ¾ cup oil and whisk until smooth, 1½ to 2 minutes; some lumps are okay.
  3. 3Pour 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.
  4. 4Cool on a wire rack for 15 minutes. Run a knife around the pan to loosen the cake and flip it out onto a wire rack. Cool completely before glazing.
  5. 5Make 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 at least 15 minutes for the glaze to set before slicing and serving.

Notes

Storage: the glazed cake can be wrapped with plastic wrap after the glaze has set and refrigerated for up to 5 days. Let come to room temperature before serving. This is a no-mixer, whisk-together cake — very quick to assemble.