#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
This month our host is Anne of From My Sweet Heart and she chose the incredibly perfect lemon for our theme in June. I adore lemon in baked goods. How can you not?! It adds such a freshness, brightness, and perfect tartness to balance the sweetness in cakes, bars, cupcakes, even cookies! Beautiful, vibrant, and fresh - lemon is a fantastic theme for the month of June.
First of all, credit must be given to my adorably monstrous 16-year old (the kid has grown like 20 inches in the past year... ok, not quite. He's nearly 4 inches taller than me already - and he's not done growing yet though). He is the baker extraordinaire for this beauty! I have been attempting to bake this for the past week but one thing or another kept causing it to get bumped to "the next day"... well the next day turned into yesterday. Yesterday was absolutely have to make this right this second and try to get some pictures before all the light disappears after I get home from work!
So I emailed the recipe to Kent (who is home on summer break and enjoying his mostly lazy days at home), and said "help"?? He did, of course, because he's kind of awesome like that, and when I walked into the house this pretty cake was baking away in the oven.
This pound cake is absolutely fantastic. The texture is fascinating - almost crumbly / sandy, but somehow dense and it really stays together pretty well... it's soft but dense... I am confused on how to explain it, because it's got a dual personality it seems. Whatever the texture, it is YUMMY. It has a very subtle lemon flavor, and the bright lemon flavor of the glaze is a perfect complement.
The pretty pink color is absolutely beautiful too - this would be a perfect Easter cake or a lovely Valentine's Day dessert as well. The outside of the cake turns a golden brown, and then you cut in and find the very soft pale interior - perfect pastels!
See all the gorgeous LEMON Bundts shared this month!
- Bee's Knees Lemon Honey Bundt from Food Lust People Love
- Blueberry-Lemon Breakfast Bundt from Cali's Cuisine
- Bundt Cake de Limón from La Mejor Manera de Hacer
- Eggless Lemon Bundt Cake from Seduce Your Tastebuds
- Extra Lemon Bundt Cake from Los Chatos Chefs
- Lavender Lemon Cake from Magnolia Days
- Lemon & Lime Cheese Bundt Cake from Un Mordisco Un Pecado
- Lemon Apple Upside Down Bundt Cake from Simply Veggies
- Lemon Basil Bundt Cake from Tartacadabra
- Lemon Bundt Cake from Recipes, Food and Cooking
- Lemon Buttermilk Bundt Cake with Tart Lemon Glaze from Sew You Think You Can Cook
- Lemon Confetti Bundt Cake from Our Good Life
- Lemon Curd Bundt Cake with Lemon Glaze from I Love Bundt Cakes
- Lemon Honey Bundt Cake from Brunch with Joy
- Lemon Marble Bundt Cake from Jenny and Sweets
- Lemon Meringue Chiffon Cake from Baking in Pyjamas
- Lemon Poppy Seed Bundt Cake from Liv for Cake
- Lemon Poppy Seeds Bundt Cake from La Cocina de Aisha
- Lemon Poppyseed Bundt from A Day in the Life on the Farm
- Lemon Rhubarb Bundt Cake from From Gate to Plate
- Lemon Ricotta and Poppyseed Bundt Cake from Spice Roots
- Lemon Ricotta Bundt Cake from Love and Confections
- Lemon-Cranberry Poppyseed Bundt Cake from Take A Bite Out of Boca
- Mini Limoncello Bundts from Living the Gourmet
- Pink Lemon Pound Cake from Making Miracles
- Pink Lemonade Bundt from Jane's Adventures in Dinner
- Rhubarb Pound Cake Bundt with Lemon Glaze from Brooklyn Homemaker
- Soft Lemon Rosemary Bread from Passion Kneaded
- Spring Strawberry Lemon Bundt Cake from Adventures in All Things Food
- Strawberry Lemonade Bundt Cake from Baking and Creating with Avril
- Sweet Lemon Bundt with Blackberry Glaze from From My Sweet Heart
Pink Lemon Pound Cake from Smart School House
For the cake, you will need:
3 cups all-purpose flour
2 cups of white sugar
1/2 tsp salt
1 tsp baking powder
1 1/2 cups of butter (softened)
1/3 cup of milk
6 eggs (3 egg whites & 3 full eggs)
2 tsp lemon extract
1 TBS grated lemon zest
Pink lemon glaze frosting:
1 1/2 cups of confectioner’s sugar
4 TBS lemon juice (more if needed to thin)
1 tiny drop of red food coloring
- Preheat your oven to 350 and spray Baker's Joy or grease your desired cake pan.
- In a small bowl, pour the milk over 1 TBS of lemon juice and let it sit for a few minutes.
- Mix together the flour, sugar, salt, and baking powder on low speed with an electric mixer.
- Add the softened butter, the lemon/milk mixture you made earlier, and 3 egg whites.
- Mix on low speed until the dry ingredients are moistened.
- Scrape down the sides, turn the mixer on high and let it mix for 2 whole minutes.
- Next, add the lemon extract and lemon zest (blend in at a medium speed).
- One by one, at a high mixing speed, add the 3 eggs with 30 seconds between each egg.
- Pour the cake batter into your Bundt pan and bake it for 50 - 60 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan on a baking rack for about an hour, and then gently run a spatula around the outside edges of the cake if needed, to help release it from the pan, and then turn the cake over carefully and allow to complete cooling on the baking rack.
- While your lemon pound cake is cooking, mix together the confectioner’s sugar with 4 TBS of lemon juice (more or less to reach your desired glaze thickness). Then add the tiny drop of red food coloring and mix until well blended and a pretty shade of pink. Drizzle this over your cooled lemon pound cake.