Lemon Donut Bundt Cake

This tart/sweet cake tastes like a warm, bakery-style donut with a rich crumb. Kind of like a pound cake and donut had a baby. There's just enough lemon in the batter and glaze for tartness; a sunny freshness that compliments the sugar perfectly. 

This recipe is my take on Ciambella, a traditional Italian tube cake that's equally reminiscent of a donut. The Italian version can be a Bundt cake, angel food cake or an actual donut; and it can be baked, fried or even boiled in water and then baked. The Italians serve fresh slices with coffee - a most wonderful way to start the day. Of course, this lemony, glazed cake is just as amazing as a mid-morning/mid-afternoon snack and dessert!

I'm really over-the-moon with this cake! It's rich and dense, but because it's lemony, it's not heavy. It's actually refreshing and a burst of sunshine!

I think you'll find that all the ingredients below are basic pantry staples. The list is pretty rustic if you ask me (and short). There's a really good chance you already have everything. Even if you don't have fresh lemons, you can use orange juice instead - something I think most of us keep stocked.

Lemon Donut Bundt Cake 

Cooking spray
2 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
2 eggs
3/4 cup granulated sugar
3/4 cup vegetable oil
3/4 cup milk
1/4 cup freshly squeezed lemon juice (or orange juice)
1 1/2 teaspoons pure vanilla extract
1 teaspoon finely grated lemon zest (or orange zest)
For the glaze: 
1 cup powdered sugar
2 tablespoons light corn syrup
2-3 tablespoons freshly squeezed lemon juice (or orange juice)

Preheat the oven to 350 degrees. Coat a 10-inch Bundt pan with cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large mixing bowl, beat the eggs on high speed until thick, about 3 minutes. Beat in the sugar and beat until thick and creamy, about 2 to 3 more minutes.
Reduce the speed and beat in the oil, milk, lemon juice, and vanilla. Beat in the flour mixture and lemon zest until just combined.
Transfer the batter to the prepared pan. Bake for 20 to 25 minutes, or until a wooden pick comes out clean or with little moist bits clinging to it.
While the cake bakes, make the glaze: In a medium bowl, whisk together the sugar, corn syrup and 2 tablespoons of the lemon juice. If needed, whisk in the last tablespoon of lemon juice a little at a time, but note that the mixture should be smooth and thick (so it sticks to the sides of the hot cake).
When cake is finished baking, let it rest on a wire rack for 3 minutes. Invert the pan onto the rack (yes, it will still be really hot), and spoon the glaze all over the top. As the glaze starts to drip down the sides, use the back of the spoon to spread the glaze all over the sides (and anywhere it's needed on top). Use all of the glaze!
Cool until the glaze sets, about 5 minutes.
Store leftovers at room temperature, covered loosely with foil, for up to 4 days.
Serves 12