Lemon Bundt Cake
A golden lemon bundt cake made with plenty of zest and juice, finished with a thick white lemon glaze.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
A lemon bundt is the kind of cake that disappears slice by slice from the kitchen counter. This one is tender and golden, made with lemon zest, lemon juice and buttermilk, and finished with a thick white lemon glaze that runs down every curve. Add a few lemon slices and mint leaves and it is ready for brunch, a tea party or Easter.
The Thermomix® TM7™ grinds strips of lemon peel into the sugar, which releases the oils and perfumes the whole cake, then creams the butter and mixes the batter. The most important step comes before all that: butter and flour every ridge of the pan, so the cake comes out in one piece.
Made in the Thermomix® TM7™
Lemon Bundt Cake
Makes: 1 bundt cake, 25 cm (10 in), 14 slices
- Prep25 min
- Cook55 min
- Total3 h 10 min
- Serves14
Ingredients
Lemon cake
Lemon glaze
To decorate
Instructions
- Preheat the oven to 180°C (350°F). Brush a 10 to 12 cup (2.4 to 2.8 L) bundt pan with soft butter, getting into every ridge, dust it with flour and tap out the extra.
- Place the sugar and lemon zest strips in the dry mixing bowl and grind 15 sec/speed 10. Wait for the dust to settle before opening the lid.
- Add the butter and mix 1 min/speed 4. Scrape down the sides, add the eggs and vanilla and mix 30 sec/speed 4.
- Add the flour, baking powder, baking soda, salt, buttermilk and lemon juice and mix 15 sec/speed 4. Scrape down the sides and mix 5 sec/speed 4, just until smooth. The batter will be thick.
- Spoon the batter into the pan, smooth the top and tap the pan on the counter to release air bubbles. Bake in the oven for 45 to 55 minutes, until golden and a long toothpick comes out clean. Cool 15 minutes in the pan, then turn out onto a rack and let cool completely, about 1 1/2 hours.
- Rinse and dry the mixing bowl. Place the powdered sugar and lemon juice in it and mix 20 sec/speed 4. Scrape down the sides and mix 10 sec/speed 4. The glaze should be thick but pourable; add more lemon juice, 1/2 teaspoon at a time, if needed.
- Set the cake on a serving plate and spoon the glaze over the top so it runs down the sides. Let it set 20 minutes, then decorate with lemon slices and mint.
Tips
- Turn the cake out after 15 minutes: if it cools completely in the pan, the sugars set and it sticks. Baking spray that contains flour also works well for bundt pans.
- For a stronger lemon flavor, brush the warm cake with 30 g (2 tbsp) of lemon juice mixed with 25 g (2 tbsp) of sugar before it cools.
- Keep the glazed cake covered at room temperature up to 3 days. Without the glaze, it freezes well for up to 2 months.
