Iced Lemon Bundt Cake

I baked in my new kitchen for the first time last night. Loved it! It's much more conducive to baking, cooking, and general socializing. I adapted this recipe from the lovely Ina Garten. Her show kills me. She's always having these fabulous dinner parties with some fabulous friend who she usually puts to work. Not gonna lie, I'd barbeque some pork chops if she told me to. It would be a fabulous trade-off for the opportunity to sit on her back patio and have a grand time with her whilst enjoying her fabulous foods. Anyway, this cake is deliciously lemony and perfect for spring.

Printable Recipe 

INGREDIENTS

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3/4 cup whole milk at room temperature

1 tablespoon vanilla extract

3/4 cup freshly squeezed lemon juice + 4 tablespoons

2 sticks (1 cup) unsalted butter at room temperature

2 1/2 cups sugar

4 large eggs plus 1 egg yolk at room temperature

Lemon zest from 6 large lemons

1 tablespoon of honey

2 cups confectioners’ sugar

DIRECTIONS

1. Heat oven to 350 degrees F. Coat a standard sized bundt cake pan with butter. Coat with flour and shake out the excess.

2. In a large bowl, sift flour, baking soda, baking powder, and salt. Set aside. In a small bowl, combine whole milk, vanilla, and only 1/4 cup of the lemon juice. Set aside.

3. In a large bowl, cream butter and only 2 cups of sugar with and electric hand mixer. Mix it at medium speed for 3-5 minutes. Continue mixing and add eggs one at a time, mixing well in-between each egg. Add lemon zest and combine with mixer.

4. Add your flour mixture and milk mixture alternately to butter mixture, a little at a time, until all are combined. Pour the batter into the greased cake pan and even out the top with a spatula.

5. Bake for 45-55 minutes or until a wooden skewer comes out clean. 

6. In a small pan over medium heat, combine the remaining 1/2 cup sugar, 1/2 cup lemon juice, and 1 tablespoon of honey until sugar is dissolved. Reserve the remaining 4 tablespoons of lemon juice for the icing. 

On a side note, I have an addiction to honey. I love it. I could eat it 10 times a day. This is one of my favorite kinds: 

yummmmmmmm

7. Once cake is done, allow to cool on a cooling rack (with a tray underneath) for 10 minutes. Remove cake from cake pan but be careful as it may still be hot! Evenly poke about 20 holes in the cake with the wooden skewer. Spoon lemon juice/sugar mixture slowly and evenly over the cake. The tray below will catch any additional mixture that is not absorbed. 

8. For the glaze, start by pouring only 2 tablespoons of the lemon juice into the confectioners’ sugar. Stir and keep adding lemon juice until you get a smooth consistency. Spoon evenly over the cake. Again, the tray below will catch any glaze that runs off. 

Ohmygoodness! Yum!