A delightful lemon-flavored cake with a sweet and tangy glaze, perfect for any occasion.
Preheat your oven to 350°F and grease a bundt pan.
Greasing the pan thoroughly ensures the cake releases easily after baking.
In a mixing bowl, combine the flour, yeast, sugar, and salt.
Sifting the dry ingredients can help achieve a smoother batter.
Warm the milk and butter together until the butter melts, then let it cool slightly.
Ensure the mixture is warm, not hot, to avoid killing the yeast.
Gradually add the milk mixture to the dry ingredients, mixing until combined.
Mix until no dry spots remain for an even batter.
Add the eggs and lemon zest, then beat the mixture until smooth.
Beating the batter well incorporates air, making the cake fluffy.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake the cake for 30-35 minutes, or until a toothpick inserted comes out clean.
Avoid opening the oven door frequently to maintain even baking.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack.
Cooling slightly in the pan helps the cake hold its shape when removed.
Mix powdered sugar, lemon juice, and water to make the glaze.
Adjust the glaze consistency by adding more sugar or liquid as needed.
Drizzle the glaze over the cooled cake and let it set before serving.
For a thicker glaze, apply multiple layers, letting each set before adding the next.