Lemon Bundt Cake w/ Lemon Icing

Bundt Cake Materials:

  • 6 large eggs
  • 1 cup unsalted butter softened at room temperature (additional needed for greasing pan)
  • 1 cup sugar
  • ½ cup flour sifted
  • 2 cups potato starch sifted
  • Pinch of salt
  • ⅓ cup oil
  • ½ tbsp vinegar
  • 2 tsp baking powder
  • Zest of 1 lemon

Icing Materials:

  • 1 cup powdered sugar
  • 2-4 tbsp. lemon juice
  • Sprinkles (optional)


  1. Preheat the oven to 375 degrees F and grease a Bundt pan with some unsalted butter.
  2. In a medium sized mixing bowl combine the flour, potato starch, baking powder and salt. Mix well and set aside.
  3. In a separate medium sized mixing bowl add in the softened butter and sugar. Using a hand held mixer whip the butter and sugar until they are fluffy and combined.
  4. Add in one egg at a time mixing well after each egg.
  5. Gradually start to add in the dry ingredients. Mix until they are thoroughly combined.
  6. Add in the vegetable oil and mix to combine.
  7. Add in the vinegar and again mix long enough for the vinegar to incorporate with the other materials.
  8. Zest one lemon into the batter and mix.
  9. Into a greased Bundt pan add in the batter smoothing it out as best as possible.
  10. Bake 40-50 minutes or until the cake is fully cooked through.
  11. While still warm remove the cake from the Bundt pan and place on a clean plate. Let the cake cool completely.
  12. In a small bowl add in the powdered sugar and lemon juice gradually (do not add in the lemon juice all at once as you may not need all of it).
  13. Mix until you get the consistency that is easily drizzled over the cake.
  14. Top with sprinkles (optional) and let set for an hour or so.
  15. Cut, plate and ENJOY!


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