Velvety and Moist Lemon Bundt Cake 🍋🍋

How to make Lemon Bundt Cake that is moist and velvety in texture.

Here's what you'll need:
1 and ¼ cup sugar (250g)
1 tbsp lemon zest
3/4 cup butter (170g) (salted or unsalted-just adjust your salt)
2 tbsp oil (30ml)
3 large eggs
1 tsp vanilla (5ml)
1/4 cup lemon juice (60ml)
2 and ¼ cup all purpose flour (280g)
1.5 tsp baking powder
1/2 tsp salt (3g)
1/3 cup milk (80ml)
LEMON GLAZE:
1.5 cups powdered sugar (225g)
3 tbsp lemon juice (45ml)

1. Preheat oven at 170ºC/340ºF. In a bowl, rub together sugar and lemon zest to infuse the aromatic lemon oil. Add softened butter and oil, beat until light and fluffy or pale yellow.
2. Add eggs one at a time, mixing after every addition. When its fluffy add vanilla and lemon juice then mix.
3. Sift in half flour, baking powder and salt. Mix until no traces of flour. Add milk and use whisk to mix just until smooth. Then add the remaining flour mixture. Do not over mix. Scrape sides and bottom.
4. Grease a bundt pan with butter. dust with flour. Remove the excess flour. Place the batter, spread evenly and tap to release excess bubbles.
5. Bake in a preheated oven for 40 to 50 minutes or until toothpick comes out clean when inserted.
6. Remove from the oven, let it cool down on a wire rack.
7. Prepare lemon glaze: Mix together icing sugar and lemon juice. Drizzle glaze on top of the cake. Then sprinkle some lemon zest to finish.
8. Serve and enjoy!
9. All the love Darlings!~ Weng🧡


Food for the soul:
Isaiah 12:2 Surely God is my salvation; I will trust and not be afraid. The Lord, the Lord himself, is my strength and my defense; he has become my salvation."