Ingredients for 12 mini bundt cakes or one loaf

For lemon cakes

• 180 g all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 Tbsp lemon zest
• 200 g sugar
• 115 g unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 Tbsp lemon juice (about 1/2 lemon)
• 120 ml buttermilk

For lemon syrup

• 1/4 cup lemon juice (about 1 lemon)
• 1/4 cup granulated sugar

For lemon icing

• 120 g powdered sugar
• 1 1/2 tbsp lemon juice
• 1 Tbsp milk or cream

Preheat oven to 350F.

Spray or butter a mini bundt cake baking pan or loaf pan to make a pound cake.

Sift flour, baking powder, lemon zest, and salt into a medium bowl.  Set aside.

Using an electric mixer fitted with a paddle attachment, cream butter, and sugar until pale and fluffy (about 4 – 6 minutes). Scape the sides of the bowl as needed.

With the mixer still running, add eggs one at a time and beat until well blended. Then beat in vanilla and lemon juice.

Add dry ingredients in three additions to the butter mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Beat until just incorporated.

Scrape batter into prepared pans.  Bake cakes until golden brown and the tester inserted into the center comes out clean, about 20 – 25 minutes for mini bundt cakes and 45 – 55 minutes for a loaf.  

Combine 1/4 cup granulated sugar with 1/4 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow cooling for 10 minutes. Remove the cakes from the pans and set them on a rack over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners’ sugar, milk, and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Enjoy!