Lemon lovers, take note: This simple cake comes together quickly and bakes up light, fluffy and moist. Dress it up with a simple three-ingredient glaze that leaves jaunty white stripes down its sides.
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 3 1/4 cups all-purpose flour (see Cook’s Note)
- 5 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 sticks (1 1/2 cups) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- Zest of 3 lemons
- 6 large eggs
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 4 ounces cream cheese, at room temperature
- 2 cups confectioners’ sugar, sifted
- 2 to 3 tablespoons lemon juice
Instructions
- For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray.
- Sift the flour, baking powder and salt into a medium bowl and stir to combine.
- Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
- Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
- For the glaze: Combine the cream cheese and confectioners’ sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 588 |
| Total Fat | 31 g |
| Saturated Fat | 18 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 1 g |
| Sugar | 43 g |
| Protein | 8 g |
| Cholesterol | 165 mg |
| Sodium | 280 mg |
Reviews
I agree, the stand alone recipe is extremely dry, however. Add 1/2 cup of sour cream to the recipe and it’s moist.
Horribly dry, I would not recommend
Way too dry!