- 227 g butter
- 200 g sugar
- 250 g flour
- 237 g milk
- 4 eggs
- 30 ml lemon juice
- 1 tbsp lemon zest
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 tsp salt
- 75 ml lemon juice
- 25 g powdered sugar
- 30 ml lemon juice
- 70 g powdered sugar
cake:
Pre-warm butter to room temperature, ideally 1-2 days in advance. Allow milk and eggs to warm for a couple of hours in advance.
Lightly grease a silicone bundt pan with olive oil using a paper towel.
Preheat oven to 165C.
Beat butter and sugar with electric whisp until fluffy and pale.
Add eggs while beating.
Beat in 1-2 tbsp of flour. This helps prevent the batter from curdling.
Add vanilla extract, lemon, and lemon zest while beating.
Add milk while beating.
Sift in flour, baking powder, and salt and fold in with spatula, until evenly combined.
Pour batter into cake pan.
Bake for 70-90 minutes @ 165C, until toothpick comes out clean or internal temperature is 98C. Cover loosely with a sheet of aluminium foil after the first 30 minutes.
Make syrup and glaze while it's baking.
Remove cake from oven and allow to cool completely.
Remove from cake pan and place on wire rack in a tray.
Poke holes around the top of the cake with a long wooden stick or toothpicks.
Slowly pour syrup over top of the cake, allowing it to absorb as much as possible.
Gently pour glaze over cake.
Rest an hour or two for glaze to set.
syrup:
Beat powdered sugar and lemon juice.
Microwave 45 seconds at 600W.
Beat again until dissolved.
glaze:
Beat powdered sugar and lemon juice until evenly combined.