Glazed Lemon Bundt Cake Recipe

A Delicious bundt cake recipe, served topped with a lemon glaze.


1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cups unsalted butter
1 1/2 cups granulated sugar
1/8 cup vegitable oil
zest from 2 lemons
1/8 cup fresh lemon juice
1 Tablespoon vanilla extract
3 eggs
1/4 cup heavy cream
lemon glaze
2 Tablespoons lemon juice
1 1/2 cup confectioners sugar


Preheat the oven to 350 degrees F. Butter and flour a 6 cup bundt pan.

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In a mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes.

Beat in the oil, lemon zest, lemon juice, and vanilla extract. On low speed, beat in the eggs, one at a time, until just incorporated.

Mix in the flour mixture, until just combined.

Whip the cream just past the soft peak stage. Stir in about 1/4 of the whipped cream into the batter, and then fold in the remaining whipped cream.

Pour the batter into the prepared bundt pan.

Bake for 20-30 minutes or until a toothpick comes out clean near the center.

Allow to cool for 10 minutes, then loosen the cake by knocking it against the counter. Invert the cake onto a wier rack to cool completely.

To make the glaze. In a bowl, combineconfectioners sugar and lemon juice. If necessary, add a little juice so that the frosting is just runny. Pour over the cooled cake so that the glaze drips over the sides.