Isn’t it great when you fancy a cup of tea and there is already a small tea cake or something yummy to nibble on along with it? This lemon bundt cake goes in the oven in the morning as soon as I wake up. I love that I don’t need a mixer for this recipe. A whisk and a bowl is enough. I pop this cake in the oven, get the kids ready for school, pack lunches then it’s all cooked and ready to be iced, before breakfast.
Preparation Time 10 minutes
Cook Time 30-35 minutes
Serves 12
Ingredients
1 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 eggs- room temperature
1/2 cup oil
1 cup sour cream
1 teaspoon lemon extract
1 teaspoon vanilla
1 1/2 teaspoon lemon zest
Juice of 1 lemon
Glaze
2/3 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon extract
Grated lemon zest for topping
Instructions
Preheat the oven to 180c. Grease and flour a 9-10 cup bundt pan. Set it aside.
Combine the flour, baking powder and salt in a bowl. Mix well and set it aside
In another bowl, beat the eggs, sugar, oil, sour cream, lemon extract, vanilla, lemon zest and the juice of 1 lemon. Mix it until smooth.
Add the flour mixture and stir to combine.
Pour the batter into the prepared tin. Bake the cake at 180c for 30-35 minutes.
Remove it from the oven and cool it for 10 minutes, then flip it over and cool it down completely.
Make the glaze by combining the powdered sugar, lemon juice and extract. Mix well and add more lemon juice if needed to get a thick glaze consistency.
Pour the glaze over the cooled cake. Top with additional lemon zest. Let it set before serving.
Yummy!