Friday, August 3, 2018

Lemon Bundt Cake

 Lemon Bundt Cake
8-10 Servings
For the Cake
2 sticks unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
5 large eggs, room temperature
¼ cup lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons kosher salt
1 cups freshly squeezed lemon juice, divided
1 cups buttermilk, room temperature
1 teaspoons vanilla extract

The Icing
1 cups powered sugar
2 tables freshly squeezed lemon juice

Preheat oven to 350 degrees.  Flour & grease a bunt cake pan.
Use a mixer with the paddle attachment, cream butter with 2 cups granulated sugar until fluffy.  Place mixer on medium speed, add the eggs, 1 at a time them add the lemon zest.
Sift the flour, baking powder, baking soda and salt in a bowl.
In another bowl, combine ½ cup lemon juice, buttermilk and vanilla.
Place the mixer on low and add the flour and buttermilk mixtures to the creamed butter and sugar mixture, alternating between the dry and wet ingredients and ending with the flour. 
Transfer mixture to cake pan, smooth the top and bake 45 minutes to an hour or until the tester comes out clean.
Combine ½ cup of granulated sugar with ½ cup of lemon juice in a small saucepan and cook over low heat until sugar dissolves.  When cake is done, let it cool for 10 minutes. 
Place cake on a plate  and spoon the lemon syrup over the cake then let it cool completely.
For the icing, combine the powered sugar with lemon juice in a bowl, mixing with a whisk until smooth.  Pour over the top of the cake and allow it to drizzle down the sides.

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