Easter Lemon Bundt Cake
- 2¼ cups all-purpose flour
- 2¼ tsps baking powder
- ½ tsp salt
- 4 medium eggs
- 1 tsp vanilla extract
- 2 cups sugar
- 2 Tblsps lemon zest
- 3 Tblsps lemon juice
- 1¼ cups milk
- 10 Tblsps unsalted butter, cubed
- 1½ cups icing sugar
- 3-5 Tblsps lemon juice
- Preheat your Belling oven to 170°C in a conventional function, or 150°C in fanned. Grease a Bundt pan very well, making sure all crevices are covered, then lightly flour. Set aside.
- Lightly mix the flour, baking powder and salt in a small bowl. Set aside.
- In a large mixing bowl (or the bowl of your stand mixer if you're using one), beat eggs on low until they are thickened and very pale yellow in colour. Turn mixer on low, and slowly add sugar to running mixer. Keep beating until light and fluffy.
- Stir in vanilla, lemon juice and lemon zest. Slowly pour dry ingredients until combined.
- In a small saucepan, heat milk until very hot but not boiling. Stir in butter and allow to melt completely. Pour into cake batter and mix until smooth. The batter will be very thin.
- Pour mixture into prepared baking tin. Place tin into the oven and bake for 27-35 minutes, or until a toothpick inserted into the centre of the cake comes out with a few moist crumbs. Once done, remove from oven and allow to cool for 5 minutes in the pan. Release the sides of the cake with a butter knife to ensure it doesn't stick. Turn cake onto a large serving platter or cake stand, and allow to finish cooling until warm to the touch.
- While the cake cools down, prepare lemon glaze. Whisk icing sugar and lemon juice together. You can adjust consistency by using more or less juice as desired. Drizzle over warm cake, or alternatively, over each individual slice when serving.
- Decorate as desired with Easter eggs, lemon zest, or gummies. Your Lemon Bundt cake will stay soft and moist for 3 days stored in an airtight container.