Insanely Moist Lemon Bundt Cake with Vanilla Icing (original version)
Many have asked for the original version we published on this cake. Some have had issues with it not setting in the center, so we have the updated version above that is more successful for a broader range of cooks. For those who loved the original, here you are.
Ingredients
cake ingredients
- 2 3/4 cups (345g) flour
- 1 teaspoon baking powder
- 1 teaspoon kosher or sea salt
- 1 1/4 cups (285g) unsalted butter
- 3 cups (600g) sugar
- 1/3 cup (80ml) canola oil
- zest from 4 large lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon vanilla extract
- 4 eggs
- 1/2 cup (120ml) heavy cream
lemon glaze ingredients
- 1/3 cup (80ml) fresh lemon juice
- 1/2 cup (100g) sugar
vanilla icing ingredients
- 1 cup (120g) confectioners sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Equipment
- Bundt Pan
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk together the flour, baking powder, and salt for at least 20 seconds. Set aside.
- In a mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes (if the bowl does not feel cool while creaming, place it in the freezer for 5 minutes, then continue creaming).
- Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, beat in the eggs, one at a time, until just incorporated. Mix in the flour mixture in three stages, until just combined. Whip the heavy 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 until just combined.
- Coat a 12-cup bundt pan or two 6-cup bundt pans with cooking spray or with butter and flour (recipe will work in 24 fluted brioche tins for mini cakes too).
- Pour the batter into the prepared bundt pan (or brioche tins). Drop the pan from about 4" above the counter to knock out any bubbles.
- Bake on the middle oven rack for 50-60 minutes (about 20 minutes for small tins), 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 serving platter.
- Stir together lemon glaze ingredients (if needed, heat them briefly to help dissolve the sugar). Brush on the hot cake until all of the glaze is absorbed. After it has cooled, if serving within a day or two continue to final step, or if serving later in the week, wrap in plastic wrap and refrigerate until ready to serve (keeps 4-5 days wrapped in the fridge).
- On the day you are ready to serve (or the night before), take the bundt out of the fridge to come up to room temperature. In a microwaveable bowl (in case you need to warm it to help it pour better), whisk together the icing ingredients (powdered sugar, vanilla extract & heavy cream), adjusting the heavy cream amount to make the icing fairly thick but pourable, however not too runny. If the icing is close to the thickness you want, but still a touch too thick to pour, warm it slightly and it will become more fluid when it cools off (perfect for icing the bundt cake). Drizzle the icing over the top of the bundt cake and serve when the icing sets.
Nutrition
Calories: 506kcal, Carbohydrates: 69g, Protein: 5g, Fat: 24g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 112mg, Sodium: 176mg, Potassium: 94mg, Fiber: 1g, Sugar: 51g, Vitamin A: 670IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 1mg