Easy Lemon Bundt Cake with Fresh Lemon Glaze

Step 1

Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with 1 tablespoon of the oil. Dust with 2 tablespoons of the flour and tap out any excess; set aside.

Step 2

Whisk the remaining 3 cups of flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl. Add the beaten eggs, milk, lemon juice, vanilla, and remaining 3/4 cup oil and whisk until smooth, 1 1/2 to 2 minutes; some lumps are okay.

Step 3

Pour the batter into the prepared pan. Bake until the cake is lightly browned, springs back when lightly pressed with a finger, and a tester inserted in the center comes out clean, 40 to 45 minutes.

Step 4

Cool on a wire rack for 15 minutes. Run a knife around the pan to loosen the cake and flip it out of the pan onto a wire rack. Cool completely before glazing.

Step 5

Whisk the powdered sugar and lemon juice in a medium bowl until smooth. Drizzle over the top of the cooled cake. Let stand for at 15 minutes for the glaze to let before slicing and serving.