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Crumbly Lemon Bundt Cake with Glaze
Crumbly Lemon Bundt Cake with Glaze
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
135 minutes
Delightful lemon cake with zesty glaze for lemon enthusiasts.
Ingredients:
  • 3 cups all-purpose flour
  • 2.3333332538605 cups white sugar
  • 1.5 teaspoons baking powder
  • 1 cup vegetable oil
  • 0.5 cup lemon juice
  • 1 tablespoon lemon extract
  • 2 teaspoons vanilla extract
  • 1.3333333730698 cups confectioners' sugar
  • 0.25 cup orange juice
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 0.25 teaspoon vanilla extract
Instructions:
  • Preheat your oven to 325°F (165°C).
  • Combine 2 1/3 cups white sugar, flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together 1 1/2 cups milk and eggs, then add vegetable oil, 1/2 cup lemon juice, 1 tablespoon lemon extract, and 2 teaspoons vanilla extract. Whisk until smooth. Stir in the dry ingredients and pour the batter into a fluted tube pan.
  • Bake in the preheated oven for 1 hour and 20 minutes until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes. Loosen the cake from the pan by running a paring knife along the edges, gently tap the pan on the counter, then invert the pan onto a plate to release the cake.
  • Combine confectioners' sugar, white sugar, orange juice, milk, lemon extract, lemon juice, and vanilla extract in a small saucepan. Heat over medium heat until the mixture boils and becomes foamy. Remove from heat and stir for about 1 minute until the foam disperses. Drizzle the glaze over the hot cake and let it harden for 10 to 20 minutes.

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