I love lemon flavored desserts, and I really love lemon cocktails. A lemon drop is so simple but so satisfying, and this bundt version is no exception!

If you don’t drink or wish to leave out the alcohol, this recipe is delicious without it! That goes for any of my cocktail bundt cakes.

Precaution, this recipe is strong! I like my bundt cakes to have the same flavor and effect as the cocktail they’re made after, so with that in mind, this recipe is for people aged 21 or over.

Serves 8-10 People

Prep Time: 25 Minutes

Bake Time: 65 Minutes

Cool Time: 2 Hours

Total Time: 3.5 Hours

Ingredients:

For the Cake:

1 ½ Cups (339g) Unsalted Butter at Room Temperature

2 Cups (400g) Granulated Sugar

4 Large Room Temperature Eggs

1 Tbs (13g) Vanilla Extract

2 Tbs (12g) Lemon Zest

3 (450g) Cups Cake Flour

2 Tsp (8g) Baking Powder

¾ Tsp (3g) Baking Soda

1 ½ Tsp (6g) Salt

1 Cup (240mL) Room Temperature Buttermilk (or the same amount of regular milk with 1 Tbs or 15g Lemon Juice)

½ Cup (120mL) Vodka

2 Tbs (29g) Water

2 Tbs (25g) Granulated Sugar

2 Tbs (29g) Lemon Juice

½ Tsp (2g) Lemon Zest

For the Glaze:

3 Cups (400g) Confectioner’s Sugar

5 Tbs (50g) Freshly Squeezed Orange Juice

1 Tsp (5g) Orange Zest

Lemon Zest to Garnish

Directions:

1.     Preheat oven to 350 Degrees F (180 C) and liberally grease a 12 cup Bundt cake pan with cooking spray (spray works best with this cake, and if you’re using a pan with a more intricate design, make sure you liberally grease all the corners and creases.

2.     In a large bowl, combine the cake flour, baking powder, baking soda, and salt and set aside.

3.     In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the butter and sugar together for 2-3 minutes or until light and fluffy.

4.     Add the eggs one at a time, fully incorporating each egg before adding the next one, then add the vanilla and lemon zest.

5.     With the mixer on low, alternately add the flour mixture with the buttermilk, starting and ending with the dry ingredients. Do it in about 3 parts. Stop mixing once the last bit of flour is barely absorbed, and finish mixing with a silicone spatula, being sure to scrape the bottom of the bowl to make sure everything is evenly mixed.

6.     Pour the batter into the prepared pan, then tap the pan on your counter a few times to release any air bubbles. Bake for 65-70 minutes, or until the top of the cake springs back when lightly touched, or a cake tester comes out clean when inserted all the way into the center of the cake. 

7.     Combine the 2 Tbs water, sugar, lemon juice and zest in a bowl and microwave for 45 second to a minute, until the sugar is completely dissolved, then combine it with the vodka. Pour the mixture all over the top of the cake while it’s still in the pan, then allow to sit in the pan for 10 minutes. Turn out onto a cooling rack and let cool completely.

8.     For the glaze, combine the confectioner’s sugar, orange juice, and orange zest in a bowl with a whisk until thick and nicely combined. Once the cake is completely cooled, pour the glaze all over the cake, then top with lemon zest.

-Store at room temperature tightly wrapped with plastic wrap for up to 4 days. You can also freeze this cake for up to 2 months, just make sure its tightly wrapped in plastic and then put in an airtight container.