Ingredients
For the Cake:
1 cup (230g) unsalted butter, softened
2 ½ cups (500g) granulated sugar
5 large eggs
3 cups (375g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (240ml) whole milk
2 teaspoons vanilla extract
Zest of 1 lemon (optional, for extra lemon flavor)
For the Lemon Glaze:
1 ½ cups (180g) powdered sugar
2–3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest (optional)
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👩🍳 Preparation
For the Cake:
1. Preheat your oven to 175°C (350°F) and grease a bundt cake pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour. Mix just until combined.
6. Stir in vanilla extract and lemon zest if using.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
9. Allow the cake to cool in the pan for 15–20 minutes before removing it to a wire rack.
For the Glaze:
1. In a bowl, whisk the powdered sugar with lemon juice until smooth. Adjust thickness by adding more sugar or lemon juice.
2. Once the cake is completely cool, drizzle the glaze over the top.
