There’s something about a classic lemon bundt cake that feels effortlessly elegant and perfect for any occasion. But why stop at classic when you can add a little Southern charm? This boozy Lemon Bundt Cake takes things up a notch with Jackson Morgan Southern Cream’s Lemon Icebox flavor. The result? A rich, buttery cake with the perfect balance of sweet and tangy, finished with a luscious glaze that carries just the right hint of indulgence. Whether you’re serving it at a brunch, a spring gathering, or just because you deserve a treat, this cake is bound to be a crowd-pleaser. So grab your favorite bundt pan and let’s get baking because dessert is always better with a splash of Jackson Morgan.
Ingredients:
1 1/2 Cups All Purpose Flour
1 1/2 Cups Cake Flour
1/2 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 1/2 Cups Sugar
2 Tablespoons Lemon Zest (2 Lemons)
4 Tablespoons Fresh Lemon Juice (2 Lemons)
8 Eggs, Room Temperature
1/2 Cup Plain Yogurt, Room Temperature
4 Sticks Salted Butter, Melted
2 Teaspoons Vanilla Extract
Glaze:
4 Tablespoons Jackson Morgan Southern Cream in Lemon Icebox
1 Tablespoon Fresh Lemon Juice
2 Cups Powdered Sugar
Garnish:
Lemon Slices, Garnish
Lemon Curls, Garnish
Edible Flowers, Garnish
Whipped Cream, for Serving
Directions:
Preheat the oven to 350 degrees. Grease a bundt pan thoroughly and set aside. In a large mixing bowl, combine flour, cake flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, lemon zest, lemon juice, yogurt. Then add the eggs one at a time, scraping down the bowl as needed. Slowly add in melted butter and mix until smooth.
Gradually add in the dry ingredients to the wet ingredients. Mix until just combined. Add batter to greased bundt pan, smooth the top and bake for 45-50 minutes until a toothpick comes out clean. Allow to cool in pan for 20 minutes, then cool completely before serving.
While cake is cooling, make the glaze. In a medium bowl, whisk together Jackson Morgan Southern Cream, fresh lemon juice, and powdered sugar until smooth. Adjust consistency as needed by adding more Jackson Morgan for a thinner glaze or more powdered sugar for a thicker glaze.
Once the cake has fully cooled, drizzle the glaze over the top. Garnish with lemon slices, lemon curls, and edible flowers as desired. Serve with a dollop of whipped cream for extra indulgence.
Sip Tip: This cake pairs beautifully with a chilled glass of Jackson Morgan Lemon Icebox for an extra boozy touch.
