Monday, February 23, 2015

Lemon Bundt Cake

Lemon Bundt Cake

I just can't stay away from the lemon. Maybe it's because it's so frigidly cold out and maybe it's because there are 4 foot snow drifts in my yard, and maybe it's because it has snowed so many times this month that I have completely lost track of just how many FEET, yes I said feet, not inches of snow that we have had, that I found myself needing to make something light and yellow and lemony to remind me that spring is only a month away.

You know it's pretty bad here in Rhode Island when we hear we are getting another 6 inches of snow and we all say "oh, only 6 inches". It's been that kind of a winter. My husband had to use a roof rake to get all the snow off the roof! It's a winter wonderland alright!

Enough about the snow....on to cake. This cake is everything you want a lemon cake to be. It's moist and full of lemon flavor. It just feels bright. It just makes me smile and if you have a lemon lover in your life, you most certainly need to make this for them.

I love a good Bundt cake recipe. This is one of them. Definitely going to be on my cake rotation from now on.


Lemon Bundt Cake 1

Lemon Bundt Cake
PRINTABLE RECIPE
slightly adapted from a recipe at Sprinkle Some Sugar
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons + 2 teaspoons lemon juice
1 1/4 cups whole milk
10 tablespoons unsalted butter, cubed

Lemon Glaze
1 1/2 cups powdered sugar
3-5 tablespoons lemon juice

Preheat oven to 350. Grease a Bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.

Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.

In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Allow cake to cool a bit on a cooling rack. While the cake is cooling prepare the glaze.

For the glaze,
Whisk powdered sugar and lemon juice together, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Cake will stay soft and moist for 3 days stored in an airtight container.
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