Easter season is upon us, so I decided to make this light and fluffy lemon Bundt cake with citrus glaze. There’s just something so fresh and inviting about lemons, especially after a long winter of heavy flavours.
For the last 20 years, my father’s mother made a similar dessert for our family Easter brunch in Roncesvalles. For this reason, lemon cake has always reminded me of my springtime childhood; I have vivid memories of wearing little white gloves, puffy floral dresses and lilac hair-bows on Easter weekend back in ’95. This holiday meant three things in my 5-year-old mind: scour the entire house for plastic eggs before my cousins, eat chocolate and eat lemon cake. Consider this my official ode to a distinctly memorable springtime flavour.
You can bake this recipe in any traditional cake pan, but the Bundt looks best. Start mixin’ and get glazed my friends.
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cup sugar
- grated zest of 2 lemons
- 3 eggs
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup buttermilk
- 1 1/2 cups icing sugar
- 2 1/2 tablespoons lemon juice
- lemon zest for garnish
- Preheat oven to 350 degrees F
- Grease a Bundt cake pan (2.5 litres) or traditional rectangle cake pan with butter or Pam
- In a bowl, combine flour, baking powder, baking soda, salt and set aside
- In a separate bowl, mix butter, sugar and lemon zest with an electric mixer. Add in eggs one at a time and beat until smooth. Slowly add in the dry ingredients while mixing the batter. Once the dry ingredients are added, rotate between adding the lemon juice and buttermilk, until both are mixed in.
- Pour batter into greased Bundt pan and bake for approximately 45 minutes or until you pass the toothpick test. Let cool.
- When cool enough to touch, remove cake from Bundt pan and place on a baking sheet to finish cooling
- In a bowl, combine the icing sugar and lemon juice. Glaze should be thin enough to drip down the sides of your cake but thick enough to rest nicely on the top. Pour over cooled cake
- Sprinkle freshly grated lemon zest on top of wet icing. Make sure to complete this step as soon as you ice the cake. Once the icing dries or ‘sets’ the lemon zest will not stick to the cake
- Place in refrigerator for 30-60 minutes to allow cake to set
- Serve at room temperature. Pairs nicely with coffee or tea.