Lemon Bundt Cake

One of my good friends had a birthday coming up, and being the amazing friend I am, I asked him what kind of birthday cake he wanted. He said he always liked lemon cake so I turned to my trusty cookbook to get a recipe. I was shocked to discover that I did not have a go to recipe for lemon cake! I cook with lemon all the time but it's always in lemon bars or cookies. I had to remedy the situation immediately.

I couldn't find a recipe for a lemon sheet cake so I settled for a Bundt cake. I figured it would be festive enough with candles on it. This recipe is undoubtedly a winner! It's lemony, moist, and perfect! The recipe called for a lemon buttercream as frosting but I thought that might be too much so I just did a simple glaze.

Unfortunately the cake got eaten so quickly I didn't get any pictures of a sliced piece. You can use your imagination. It was yellow inside. This is an awesome go to lemon cake that should definitely be part of your repertoire.

Lemon Bundt Cake
 adapted from Kitchen Magpie

•  ¾ cup unsalted butter, softened
• 1½ cups of white granulated sugar
• 1 package of instant lemon pudding mix
• 2 tbsp fresh lemon zest 
• 4 eggs
• 1¼ cup whole milk
• ⅓ cup canola oil
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• 3 tbsp cornstarch
• 4 teaspoons baking powder
• 1 teaspoon salt

• 2 cups powdered sugar
• 2 Tblsp lemon juice
• zest from half a lemon

 Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity). In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside. Cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the lemon pie filling mix and combine thoroughly. Beat in the eggs, one at a time, making sure each is thoroughly incorporated. Mix in the lemon zest. Combine the milk, oil and vanilla extract in a large measuring cup or bowl. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester
inserted into the center of the cake comes out clean. Invert the cake onto a baking rack to cool.

Mix the icing ingredients together to the desired consistency. I wanted it thicker so it didn't run down the sides as much so I added more sugar. Drizzle the icing on cake as desired.