This past weekend I was craving Lemon Cake, which is a good way to use up all of those lemons from sam’s club. I did not have a recipe for it, but I love lemon and have no idea why I don’t have one! So I’m thinking finding a good one will take no time at all, as it’s a fairly popular flavor and not too complicated, right? Well, I did find many, but it seemed that all of them called for starting out with a lemon cake MIX, what?!? Seriously, recipe after recipe called for a boxed “mix” or lemon pudding, but I wanted to make was one from *scratch*. I’m ok with mixes and such, but I didn’t have any of that stuff on hand.
Well I wasn’t about to give up, as when I get a craving it doesn’t go away, so 20 minutes or so later I finally found this recipe for INCREDIBLE LEMON CAKE! I made it in a bundt pan and it turned out GREAT, even with the changes I made based on what I had available to use and the shortcuts I took to speed things up a bit. Did I mention that I’m impatient??
Oh, and I recommend allowing the cake to cool completely before digging in, as the acid in the lemon needs the time to mellow out a bit. We had some while it was still warm and it tasted good but a little harsh, but not when it was cool. This didn’t last more then 2 days, yum!
Here is my version adapted from the recipe mentioned above, you can easily make this a lemon poppy seed cake by adding in about a 1/2 TBLS of seeds with the dry ingredients:
Glazed Lemon Cake Recipe-1 bundt cake:
- 1 TBLS white vinegar
- 3/4 cup + 2 TBLS milk
- 16 TBLS melted butter (2 sticks)
- 2 cups white sugar
- 4 large eggs, room temp
- 3/4 cup fresh lemon juice-divided
- 1 tsp lemon extract (optional-if you want it really lemony)
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- scant 1/2 tsp salt
- 1 cup powdered sugar
- about 2 TBLS lemon juice
- Combine vinegar, milk and 1/4 cup lemon juice in a bowl and set aside.
- Grease a bundt pan then dust with flour, tapping out any extra. Set aside. Pre-heat oven to 350 degrees.
- Cream butter and white sugar together in a large mixing bowl, then add in the eggs and mix really well.
- Pour the milk mixture, 1/2 cup lemon juice and lemon extract into the mixing bowl and blend.
- In a separate bowl, mix together the dry ingredients-flour, baking powder, baking soda and salt.
- Pour the dry ingredients into the wet ingredients, make sure to mix together completely until smooth.
- Pour the batter into the bundt pan, tap it on the counter a few times to release any air bubbles and smooth the top over so the batter is nice and even.
- Bake for 50-60 minutes or until a cake tester/toothpick comes out clean.
- Allow the cake to cool for 7-10 minutes, then gently tap it on the counter to loosen the cake. Place a cooling rack over the cake and flip it over, so that the cake it released onto the cooling rack.
- Stir together the powdered sugar and lemon juice for the glaze, add in more juice for a thinner glaze. (I like mine really thin like a semi-clear glaze and covering the whole cake)
- Glaze the cake by slowly pouring the glaze onto it, or use a large spoon to drizzle it on (my preferred method).