Moist Lemon Bundt Cake


This is not for a diet conscious day. This is my favourite lemon cake recipe of all time, of which I've always stuck to the original recipe here, and it was what my mom asked for for Mother's Day.

It's unbelievably moist and if possible even better on the second day. I can't say anymore about it, it's perfect!


2 3/4 cups flour

1 tsp baking powder

1 tsp salt

1 1/4 cups unsalted butter

3 cups sugar

1/3 cup canola oil

zest from 4 large lemons

1/4 cup fresh lemon juice

1 tbpn vanilla extract

6 eggs

1/2 cup heavy cream


1/3 cup fresh lemon juice

1/2 cup confection sugar



Preheat the oven to 350°F. Butter and flour a 12-cup bundt pan.

In a bowl, whisk together the flour, baking powder, and salt for at least 20 seconds. Set aside.

In a mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes.

Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, beat in the eggs, one at a time, until just incorporated.

Mix in the flour mixture in three stages, until just combined.

Whip the cream just past the soft peak stage. Stir in about 1/4 of the whipped cream into the batter, and then fold in the remaining whipped cream. Pour the batter into the prepared bundt pan (or brioche tins).

Bake on the middle oven rack for 50-60 minutes, or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by knocking it against the counter. 

Invert the cake onto a serving platter.

Stir together lemon glaze ingredients (if needed, heat them briefly to help dissolve the sugar).