Welcome back to “It’s Still Summer!” Even though I’m not ready to let go of summer, hence this series, I have to admit I’m thinking ahead to fall. I can’t help myself! I’ve not started anything yet but I’ve got ideas rolling around in my head. Today though we are talking Lemon Bundt Cake.
Oh my is this good. Seriously.
I had everything I needed in my pantry except for the lemon. I adapted this from an old recipe I’ve had for many years that is printed out on a piece of paper. The recipe fills the entire page but never fear…I have edited it just for you all!The baking time on the original recipe was 1 hour which I shortened to 50 min. Watch the cake closely after about 45 min. so the outside doesn’t get too brown. I took this cake out of the oven in the knick of time! I put my cake out onto the plate of my cake carrier and that was a mistake. The glaze ran down the cake and into the seal of the carrier plate. What a mess. I would suggest using a large plate or even a cookie sheet until the cake and glaze are cooled completely. Then move it to your serving plate or cake carrier. Live and learn!
If you missed the other posts in this series you can see them by clicking the image below.
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