Yields:
8 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
1 Hr 15 Mins
Total Time:
1 Hr 30 Mins
Most people love chocolate cakes and I love lemon cakes. The tartness of lemons and the sweetness is oh so yummy! This lemon cake recipe is one that I make often and the entire family loves it. I like to make this cake in a bundt pan because then you do not need much decoration. A simple lemon glaze is all that it needs as a finishing touch. You can enjoy this cake at breakfast, teatimes or any time 🙂
Ingredients
-
For the lemon cake:
- For the lemon glaze
Instructions
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For the Lemon cake:
- Preheat oven to 350 degrees F. Grease a 10 inch Bundt pan with non stick spray or melted butter and dust with some plain flour.
- In a medium bowl, whisk flour, baking pd. and salt together and keep aside,
- Beat butter and sugar in a large mixer bowl until creamy. Scrape down the sides and mix well.
- Add in the eggs, one at a time, until well blended. Scrape down the side edges.
- Then keeping the mixie on low speed, add in the yogurt, lemon, zest, lemon juice, vanilla essence and lemon essence.
- Finally add in the dry ingredients, mixing in a little at a time, in about 3 or 4 batches. Scarpe down the edges and makes sure the batter is well mixed.
- Mix the batter and spoon it into the prepared bundt pan. Spread it evenly on low sides with a spatula.
- Bake in the preheated oven for about 60 to 75 minutes until the cake is golden brown and a tester comes out clean.
- Set the cake on a cooling rack for about 15 minutes. Carefully run a table knife around the pan edges (sides and centre) to loosen the cake from the pan.
- When the cake cools, carefully transfer it onto a serving platter. For the lemon glaze:
- In a medium bowl, whisk together the confectioners sugar and freshly squeezed lemon juice. Make it into a pourable consistency like honey.
- Spoon the lemon glaze over the top and crevices of the cake. Let the glaze set for a few minutes. Then slice and serve :)