Frosted Lemon Bundt Cake
3 Points
This Frosted Lemon Bundt Cake
Serves 16 and is three points per serving!
This lovely lemony cake is perfectly moist, sweet, and delicious The glaze is rich and thick, and drizzles beautifully over the peaks and valleys of this cake.
This Frosted Lemon Bundt Cake Serves 16 and is three points per serving! This lovely lemony cake is perfectly moist, sweet, and delicious The glaze is rich and thick, and drizzles beautifully over the peaks and valleys of this cake. It can be made up to a day ahead, if you like. Keep the cake chilled and bring it to room temperature before serving. For a pretty presentation, garnish with lemon slices or curls of lemon zest.
Ingredients
- Cooking spray
- 4 spray s
- All-purpose flour
- 2¼ cup s
- Baking soda
- 1½ tsp
- Table salt
- 1½ tsp
- Fresh lemon juice
- 7 tsp
- Lemon zest
- 1 Tbsp
- Egg
- 2 large egg s
- Vanilla extract
- 1 Tbsp
- Powdered sugar confectioner’s
- 1/2 cup s
- Vanilla extract
- ½ tsp
- Table salt
- 1 pinch es
Instructions
Frost Cake: Drizzle the frosting over the cooled cake. Let it set before slicing.
Preheat oven to 350°F and spray a Bundt pan with cooking spray.
Mix Cake Batter: In a large mixing bowl, combine the flour, baking soda, eggs, and lemon juice, lemon zest. Mix until smooth.
Bake: Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.
Prepare Frosting: In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract. Adjust the consistency with more lemon juice or powdered sugar, if needed.
