This month the #BundtBakers are bringing out their best lemon bunts. In true LTG style, we kicked this classic lemon cake up a notch by infusing it with fresh lemon and mint, then topping it off with a Limoncello drizzle.
Anne of From My Sweet Heart is leading the pack this month. When it comes to desserts, Anne is queen in my opinion so it only seems right that she should be in charge of a bundt bakers group.
It’s hard to believe that we are already halfway through June, but lemons are a perfect way to welcome the warm weather.
- 2½ cup self-rising flour
- 1¼ cup white sugar
- 3 eggs
- ½ cup canola oil
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- 1 cup water
- 1 tablespoons finely chopped mint
- ¾ cup icing sugar
- 1 teaspoon limoncello
- 1-2 tablespoons lemon simple syrup