Y*mmy: Glazed Lemon Cake & Homemade Whipped Cream

If you couldn’t tell, I’m a fan of lemon. In fact, I’d say lemon ties with vanilla for my favorite flavor! So when I ran across this recipe for a lemon bundt cake on Pinterest, I just had to try it out! The fact that I even have the same bundt pan just made it all the better (smile). I made this for my co-worker’s birthday and it was a huge hit. I served it with homemade whipped cream and fresh raspberries to add a little seasonal color and contrasting flavor – seriously amazing!

(The original recipe for the lemon bundt cake can be found at CrunchyCreamySweet. I have slightly modified for my purposes, but I encourage you to click on over for the original and more tasty ideas!)

lemon bundt cake with glaze

Glazed Lemon Cake

For the Cake

  • 3 c all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 c granulated sugar
  • 1 1/2 sticks unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 teaspoon lemon extract
  • Freshly grated zest of a lemon (medium/large)
  • 1 c Buttermilk

Preheat oven to 350 degrees. Generously grease and flour the bundt pan. (Side note: Make sure you shake out all excess flour – otherwise you end up with a floured top like me.)

In a large mixing bowl whisk together the flour, baking powder, baking soda, salt, and lemon zest.

In a stand mixer, beat together butter and sugar until light and fluffy. Add in eggs one at a time, beating well after each addition. Mix in vanilla and lemon extract. With the mixer on low, alternating dry ingredients and buttermilk, beginning and ending with the dry ingredients. Once everything is in, beat on medium speed for approximately 2 minutes. Pour batter into prepared pan.

Bake at 350 degrees for 45-50 minutes or until the toothpick inserted in the center comes out clean.

Allow the cake to cool for a few minutes (5 or so) in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. If the cake doesn’t immediately release, gently tap the pan until it does. Allow the cake to cool completely before adding the glaze.

For the Glaze

  • 2 c powdered sugar
  • Two drops lemon extract
  • 2 Tbsp +more lemon juice
  • Lemon zest (optional)

Place powdered sugar in a medium bowl. Add ¼ teaspoon lemon extract. Whisk in one tablespoon of lemon juice at a time until you achieve the desired consistency.

Homemade Whipped Cream

For the best results, place your mixing bowl and whisk attachment/beaters in the fridge/freezer for about 10 minutes beforehand. Make sure cream is also straight from the fridge.

  • 1 cup whipping cream
  • 1/2 teaspoon vanilla
  • 2-4 Tablespoons powdered sugar (depending on how sweet you like it)

Pour whipping cream into mixer. Beat on medium-high speed until soft peaks begin to form. Add vanilla. Beat in powdered sugar one Tablespoon at a time until you achieve desired sweetness. Continue to beat until peaks hold steady (or the mixture is the texture you prefer).

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