Rich classic lemon bundt cake

Bundt or pound cakes are old fashioned traditionally made in 1700 in England, the specialty of bundt or pound cakes are as such they are whole, rich, soft and since its a relatively bigger cake then the usual it was baked to serve a large number of people as well.

In olden days pound cake refers to pound of each ingredient , a pound of flour , pound of butter and a pound of sugar.

My very first try on bundt and yet it turned so well 🙂 !


Preparation time : 30 – 40 minutes ( if the ingredients are kept ready )

Baking time : 45 minutes to one hour ( depends upon the oven type)


For the cake :

  • 3 cups all purpose flour or maids (375 g)
  • 2 tsp baking powder
  • 1 cup unsalted butter
  • 2 cups granulated sugar(400 g)
  • 1 teaspoon kosher salt or normal salt
  • 3 large eggs at room temperature
  • 2 tablespoons lemon zest ( zest of the outer part alone as it will taste bitter)
  • ÂĽ cup lemon juice (60 ml)
  • 1 tsp vanilla extract
  • 1 cup whole milk (250 ml)

For the lemon glaze :

  • ½ cup granulated sugar(100 g)
  • ÂĽ cup lemon juice

For lemon icing:

  • 2 cups powdered sugar, sifted
  • 3 tablespoons lemon juice
  • 1 whole lemon zest

Cake preparation:

Take a large bowl, add in the flour and baking powder and give it a good mix, set aside.

Take another bowl, add in the unsalted butter (at room temperature softened), sugar and the salt. Use either a hand mixer or a whisk continuously such that the butter, sugar and salt gets well combined.

Add in the 3 eggs (at room temperature) one at a time and whisk well such that the flour, butter, sugar and eggs should form a creamy texture as well.

Add in the lime juice (60 ml), lemon zest and the vanilla essence and once again whisk the batter well with the hand mixer or wire whisk.

Make sure the batter is well mixed with all the above ingredients or else whisk if needed.

After the wet ingredients are mixed well, add in the flour mixture in batches to the wet mixture.

Add the flour mixture in batches and whisk well , simultaneously add in the 1 cup milk in a whole and then again repeat the above step

Finally once the dry and the wet ingredients are mixed well set aside and make up the Bundt tin.

Greasing the Bundt tin:

Use an oil brush or your hands to spread the unsalted butter inwards Bundt tin, grease the tin well, make sure you grease the curves and ends of the Bundt tin

And then sprinkle some plain flour on the butter coated tin and tap the tin sideways such that flour gets coated the whole tin and also gets stick to the tin.

Note : do not overload the bundt tin since its gets bloated very soon.

Lemon glaze:

Mix the half cup granulated sugar and lemon juice (60ml) together in a small bowl and microwave it for one minute.

The juice and the sugar should well melted and forms a sugary lime juice.

Lemon icing:

2 cups powdered sugar – sieve – reduced to 1 and 11/2 cups.

Note: make sure the its 2 whole cups after powdered.

even though its powdered and looks fine particles , sieve twice as well , might take some time.

Mix in the powdered sugar and lemon juice together and whisk continuously using a wire whisk (Just like white sauce stir continuously to form a thin sugar glaze).

Baking settings:

Temperature settings

  • Temperature : 180 degree Celsius ( 350 degree Fahrenheit )
  • Timing: 50 minutes to 1 hour (check after 45 minutes as well).
my prestige small and compact oven 🙂 : bake at 180 degree Celsius for 50 minutes to 1 hour

Arranging the Bundt cake:

once the cake cooled keep the lemon glaze and lemon icing ready aside.
  1. Once the cake is well baked, allow the cake to be cooled completely.
  2. Topple the cake from the tin into a large presentable plate.
  3. Use a brush or a spoon to spread the lemon glaze over the cake fully

(Note: recommended: it will be better if the cake is little warm such that the it absorbs all the lemon glaze as well.)

  • Lemon icing: pour the lemon icing slowly on the top of the cake alone as it will slide down towards the cake curves.

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