The Saturday before Easter we baked a Lemon Bundt Cake. So perfect for Sunday. Enjoy!
Adapted from America’s Test Kitchen’s Orange Bundt Cake
- 2 1/4 sticks unsalted butter, softened but still cool, plus extra for greasing pan
- 2 1/2 cups all-purpose flour, plus extra for dusting pan
- 4 large eggs, room temperature
- 2 tablespoons grated lemon zest, chopped, plus 1/2 cup lemon juice
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups confectioners’ sugar
- 1/4 cup lemon juice
- 4 tablespoon orange juice
- Pinch salt
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Butter 12-cup nonstick Bundt pan; dust pan with flour, then tap out
excess. Whisk eggs, zest, juice, and vanilla in medium bowl.
With electric mixer, combine flour, sugar, baking powder, baking soda, and salt on lowest setting in large bowl. Add butter, 1 tablespoon at a time, and beat at medium-low speed until mixture is crumbly with pea-sized pieces, about 30 seconds after last tablespoon of butter is added. Add egg mixture in steady stream. Scrape down sides of bowl, increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Use rubber spatula to give batter final stir. (It’s fine if batter looks slightly broken.)
Scrape batter into prepared pan and smooth out surface. Bake until skewer inserted into middle of cake comes out clean, 45 minutes.
For the glaze: While cake bakes, whisk 1 1/2 cups confectioners’ sugar, lemon juice, and salt in small bowl until smooth. Cool cake in pan on cooling rack for 20 minutes, then turn out onto rack placed over rimmed baking sheet. Brush still-warm cake with 1/4 cup glaze and let stand until just warm, about 1 hour. Whisk remaining confectioners’ sugar into remaining glaze and pour evenly over top of cake
(Cake can be stored, tightly wrapped, at room temperature for up to 3 days.)