Tasty Tuesdays ~ Tia Fatima’s Lemon Cake

Guest Blog Written By: Ashley from The Mutts Kitchen

1185994_633623310042746_1984374682_nToday I’m sharing with you one of our favourite desserts. No need to whip up a batch of icing, because this easy to make lemon cake is just deliciously moist and sweet on its own.

I remember my hubby raving about this cake before, but the first time I actually tried it, I was 6 months pregnant. My hubby’s Tia Fatima had baked her Lemon Cake freshly for my first baby shower almost 11 years ago. I remember indulging in a slice and couldn’t stop! It’s just that good. Not only is it a great “coffee/dessert” cake, but you will be surprised at how simple it is to make too. You really can’t fail at it, unless you over-mix or your baking powder is expired.

Thankfully Tia Fatima was generous enough to share her original recipe with me because it is a hit in our home. Once you try it for yourself, you too will enjoy it as much as we do.

Tia Fatima’s Lemon Cake

Tia Fatima

Recipe by: Ashley
Serving: 1 Bundt cake
Prep time: 15 minutes
Total time: 60 minutes

Moist, refreshing, perfectly sweetened, and delicious! Not only is it a great dessert, but also one that you will enjoy preparing because it is sooo easy to make. Try substituting lemon with pineapple, or other citrus fruits like grapefruit, lime or orange.


4 eggs, room temperature
2 cups sugar (plus 2 tbsp, divided)
2 cups all purpose flour
2 tsp baking powder
1/2 cup vegetable oil
1 cup milk
1/2 tsp lemon extract (optional)
1 lemon, zest and juice reserved


1. Preheat oven to 350 degrees and grease a Bundt pan.
2. In a large bowl, add flour and baking powder; mix.
3. In a stand mixer, cream sugar and eggs until pale on medium speed; approximately 2 minutes.
4. Add 1/3 of the flour mixture, followed by ½ of the oil. Repeat, ending with the flour.
5. Pour milk, lemon zest and extract. Do not over mix.
6. Add the batter to Bundt pan, and bake at 350 degrees for 45 minutes or until a tooth pick comes out clean when tested.
7. In a small bowl, mix 2 tbsp of sugar with the reserved lemon juice.
8. Heat in the microwave for 30-40 seconds to dissolve sugar.
9. When the cake has been removed from the oven and is still hot, drizzle the lemon sauce over top while still in the pan.
10. Let cool for 15 minutes before removing from the pan and serving.
11. Stays moist and fresh for a couple of days covered


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