Lemonade Bundt cake (VIDEO)
Lemonade Bundt cake bursting in lemon flavor is one of the bests cakes of all with a melt-in-your-mouth velvety texture and a simple yet very lemonade like decoration!
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g Unsalted butter (room temperature (soft))
- 200 g Granulated sugar
- 2 teaspoon Vanilla bean paste
- 2 Eggs (room temperature)
- 110 g Yogurt (thick full fat Greek or Turkish style yogurt at room temperature)
- 45 g Whole milk (room temperature)
- 250 g All-purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
- Lemon zest (Zest of at least 3 lemons or combination of lemon, lime and orange zest)
- 75 g Lemon juice (freshly squeezed)
- 75 g Granulated sugar
- few mint leaves (optional)
- 150 g Powdered sugar (sifted)
- 30 g Lemon juice (freshly squeezed, adjust the quantity if needed to achieve the right texture)
Instructions
- 1
Start pre-heating your oven
- 2
Prepare your bundt tin, I am using a Silicone Bundt Cake mould
- 3
Beat butter and sugar with an Electric hand mixer for a good 3-5 minutes until fluffy. Add in vanilla bean paste and the lemon zest
- 4
Add room temp eggs into the mixture very slowly while your Electric hand mixer is still on
- 5
Sift dry ingredients together: flour, baking powder, salt
- 6
Mix the wet ingredients; room temperature yogurt and room temperature milk together for a few seconds
- 7
Switch to a Rubber spatula and fold the dry and wet ingredients into the mixture in 4 steps: wet, dry, wet, dry
- 8
Pour cake batter into the Bundt pan
- 9
Bake for 40-45 min at 175 C / 347 F until skewer inserted in the middle of the cake comes out clean
- 10
Boil all ingredients together for a few minutes until syrupy consistency, then prick the cake all over on the top and pour warm syrup of the warm cake
- 11
Let the cake rest for a few minutes in the tin, then flip it over and let it cool to room temperature on a cooling rack before glazing
- 12
Mix fresh lemon juice with powder sugar until smooth. Adjust liquid / dry ingredient quantity if necessary to achieve the right consistency to pour the glaze
- 13
Pour glaze over cold bundt cake. Let it set for a few minutes and your cake is ready to be decorated with a few orange and lemon slices, raspberry and mint leaves
- 14
Any leftover cake can be stored in an air-tight container either on room temperature or in the fridge for 3-4 days