lemon cake

PJ Hamel’s glazed lemon Bundt cake has a golden surface and a moist, tangy crumb. Lemon zest flavours the butter-based cake, while a fresh lemon-juice glaze soaks into the baked shape.

Butter, sugar and salt are beaten until fluffy and lighter in colour, then eggs are added one at a time. Flour mixed with baking powder alternates with milk before the lemon zest is stirred through.

The batter is spooned into a thoroughly greased Bundt pan and baked until a tester comes out clean. The cake is loosened at the edges and inverted onto a rack, with a short rest if it does not release straight away.

Lemon juice and sugar are briefly warmed to dissolve the sugar. The glaze is brushed repeatedly over the hot cake’s top and sides, allowing it to sink in until the whole batch is used.

The cake cools completely before an optional icing of confectioners’ sugar, a pinch of salt and more lemon juice is drizzled over it. Hamel credits Maida Heatter as the inspiration for this recipe, which was formerly called Lemon Bliss Cake.