The Ultimate Lemonade Bundt Cake: A Burst of Sunshine in Every Bite

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly.
2. 2

   In a medium bowl, whisk together flour, 1 ¾ cups granulated sugar, baking powder, and salt. Set aside.
3. 3

   In a large bowl with an electric mixer, cream softened butter with 2 tablespoons lemon zest, lime zest, and orange zest on medium speed for 2-3 minutes until light and fluffy.
4. 4

   Add eggs one at a time, beating well after each addition. Scrape down bowl sides as needed.
5. 5

   With mixer on low, gradually add dry ingredients, alternating with milk and vanilla extract. Begin and end with dry ingredients. Mix until just combined; do not overmix.
6. 6

   Pour batter evenly into the prepared bundt pan. Tap gently to release air bubbles. Bake for 50-60 minutes, or until a wooden skewer comes out clean.
7. 7

   Let cake cool in the pan on a wire rack for 10-15 minutes.
8. 8

   While cake cools, prepare the syrup: In a small saucepan, whisk together ½ cup granulated sugar, ½ cup fresh lemon juice, water, and 1 teaspoon lemon zest. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat.
9. 9

   Invert the cake onto a wire rack placed over a baking sheet. Using a skewer, poke holes all over the warm cake. Slowly pour the warm lemonade syrup evenly over the cake, allowing it to soak in.
10. 10

    Let the cake cool completely before glazing. This allows the syrup to fully absorb.
11. 11

    For the glaze: In a small bowl, whisk sifted powdered sugar with 2 tablespoons fresh lemon juice and 1 tablespoon milk until smooth. Add more lemon juice or milk, a teaspoon at a time, to reach desired drizzling consistency.
12. 12

    Drizzle glaze over the completely cooled cake. Serve and enjoy!