Lemon Bundt Cake

Lemon Bundt Cake

Lemon Bundt Cake

Dry Ingredients:

300g               1 ⅓ Cups                               APBM
5g                    1 Tsp                                      Baking Soda

Wet Ingredients:

300g               1 ¼ Cups                               Sugar
300g               1 ¼ Cups                               Butter, softened
300g               6                                              Eggs
1                                                                      Lemons worth of zest

Lemon Glaze

80g                 ⅔ Cup                                    Icing Sugar
30g                 4 Tbsp                                    Lemon Juice

Batch Yield: 1 Bundt Cake


  • Preheat oven to 350°F
  • Sift together dry ingredients, set aside
  • In a large bowl, cream together butter and sugar until fluffy
  • Add one egg at a time, mixing well with each incorporation
  • In three stages, gradually add sifted dry ingredients, and lemon zest
  • Scrape batter into a greased bundt pan, making sure to level out a batter in the pan
  • Bake for 35-55 minutes, or until an inserted skewer comes out clean
  • Once the cake is cool enough to remove from the pan, but still slightly warm, mix together ingredients for the lemon glaze, and drizzle over the cake