This Lemon Pound Bundt Cake is one of my favorites! It’s super easy to make, and I especially love eating it in the winter! A lot of holiday recipes can be very heavy, so it’s nice to bake something a bit more fresh, plus it helps that lemons are in season in the winter!
The thick lemon glaze adds a gorgeous contrast to the rich color of the cake! If you’re feeling fancy, sprinkle on some lemon zest and serve with whipped cream and fresh berries, or whip up a berry compote. It’s also equally delicious with no glaze and just a sprinkling of powdered sugar. The possibilities are endless!
Yield: 12
Lemon Pound Bundt Cake
This Lemon Pound Cake is super moist and deliciously lemony! It's a simple crowd pleaser and tastes amazing served with fresh raspberries and whipped cream. It's the perfect fresh addition to any party or gathering!
prep time: 20 Mcook time: 1 H & 20 Mtotal time: 1 H & 40 M
ingredients:
Cake
- 4 eggs
- 1 3/4 cup sugar
- 1 cup softened butter
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 8 oz ricotta cheese
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons lemon zest
Lemon Glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 teaspoon lemon extract
instructions:
How to cook Lemon Pound Bundt Cake
- Preheat oven to 325 degrees.
- Cream together the butter and sugar and eggs.
- Add in the extracts.
- Whip in the ricotta cheese.
- Mix in the dry ingredients.
- Fold in the lemon zest.
- Thoroughly grease a bundt pan, giving careful attention to the creases.
- Pour in the batter and bake for 1 hour and 20 minutes or until an inserted toothpick comes out clean or with a few moist crumbs.
- In a small bowl, sift in powdered sugar.
- Add in lemon juice and extract. Mix until smooth.
- Let cool completely before spooning on the lemon glaze.
NOTES:
-I like to use coconut oil to grease cake pans.
