Now I can’t claim this recipe to be of my own creation, however I did pick and choose bits and pieces from other recipes to come up with this: The Triple Lemon Bundt Cake. It’s called the Triple Lemon Bundt Cake because a generous amount of lemon zest is added to the cake batter, then when the cake is still warm, a lemon sugar syrup is slowly poured all over its surface, and lastly a glaze with a lot of lemony zip is drizzled over the cooled cake. So. Wow. Lots of lemon! I had 4 lemons leftover that needed using up and this cake was the perfect use for it. I have to confess that I had to top up my fresh lemon juice with a bit of the bottled stuff (boohiss) but no one called me out on it, so I guess it’s okay. :) But knowing that, I would make sure I had 5-6 lemons next time just to be sure I wouldn’t be caught short.
As I explained, this is one seriously lemony cake. But it’s not too sour or tart. In fact, the cake itself has good lemon flavour that’s not overpowering. It’s incredibly moist due to the lemon syrup — you’ll be amazed at how the cake just soaks up all the liquid and holds it. The cake would have been great minus the glaze, but since I’ve got a massive sweet tooth, I wanted to add some. The glaze is simply lemon juice and icing sugar, so I just added icing sugar and lemon juice until I had the right consistency. The glaze packed the real lemon punch and was a nice contrast to the softer flavours of the cake.
So yes you have to make the cake, make the syrup, and then make the glaze… but it’s totally worth it! You’ll friends will think this too (you’ll be surprised at how many hungry students friends appear when word gets out that you’re giving out cake…♥ )
But enough chitchat. I don’t bake with lemons on a regular basis, but this cake would be worth buying lemons for again. Hope you enjoy!
Triple Lemon Bundt Cake
1 cup (250 mL) butter, softened
2 cups (500 mL) sugar
2 tbsp (25 mL) lemon rind, grated
1 tsp (5 mL) vanilla
3 cups (750 mL) flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1-1/4 cups (300 mL) milk
3 tbsp lemon juice, fresh
1 1/2 cup icing sugar
adapted from Canadian Living
- Preheat oven to 350°F (180°C).
- In large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs, 1 at a time, beating well after each. Beat in lemon rind and vanilla. In separate bowl, whisk together flour, baking powder and salt.
- Using wooden spoon, stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
- Pour batter into greased and floured 10-inch (3 L) bundt pan. Bake in centre of oven for 50 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack to cool.
- As cake is cooling, combine sugar, lemon juice and water in a small pot over med-high heat. Bring to a boil then reduce heat.
- Simmer for 10 minutes, until lemon mixtures is syrupy and light brown (NB: Mine didn’t look too brown...)
- Using a fork, poke small holes all over the top of your cake.
- Slowly spoon the hot syrup over the warm cake until all of the syrup has been absorbed. Let cool completely.
- Sift icing sugar into a medium bowl. Add lemon juice and stir until smooth.
- Using a spoon, drizzle glaze over the cake.
Et voila! You have yourself quite possibly the best lemon cake on earth. ;)