Monday, January 15, 2018
Lemon Bundt Cake
The cake is a pound cake but the lemon glaze on top makes it yummy and keeps it moist.
Although the cake was nice with just the lemon glaze on it, I decided to sprinkle on some powdered sugar. If you are going to eat cake, why not some more yumminess? I even sprinkled it on the slices.
Recipe Print
INGREDIENTS:
· 1
cup (2 sticks) unsalted butter, room temperature, plus more for pan
3
cups all-purpose flour (spooned and leveled), plus more for pan
2
tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2
lemons)
1
teaspoon baking soda
1
teaspoon salt
2
1/2 cups granulated sugar
6
large eggs
1
cup sour cream
Lemon Syrup:
1/2 cup lemon juice
1/2 cup sugar
Combine ingredients in a small saucepan. Over medium heat, whisk the mixture until all the sugar has dissolved.
Lemon Syrup:
1/2 cup lemon juice
1/2 cup sugar
Combine ingredients in a small saucepan. Over medium heat, whisk the mixture until all the sugar has dissolved.
Directions:
1. Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
2.
Using an electric mixer, beat butter
and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add
eggs one at a time, beating well after each addition; mix in lemon juice.
3.
With mixer on low, alternately add
flour mixture and sour cream, beginning and ending with flour mixture; mix just
until incorporated (do not overmix). Spoon batter into prepared pan and smooth
top with a rubber spatula. Firmly tap pan on a work surface to level batter.
4.
Bake until a toothpick inserted in
center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly,
tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn
out onto a rack to cool completely. (To store, wrap cake in plastic and keep at
room temperature up to 3 days.) Poke holes all over the cooled cake, and brush
with lemon syrup. If the cake does not absorb all the syrup at once, allow to
sit for about 20 minutes before continuing to brush with any remaining syrup.
The post Lemon Bundt Cake first appeared on Eclectic Red Barn
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This looks amazing. I MUST make this. Thanks fr sharing.
ReplyDeleteIf you like lemons, this cake is for you. At first I thought that maybe the lemon sauce was too much on the cake but I put it all on there and was glad I did.
DeleteIt was a big hit.
Hope you like it.
Hugs,
Bev
Fresh juices are packed with soluble fiber, a type of fiber that supports good bacteria growth and digestive health. It has been shown to regulate blood sugar levels, lower cholesterol, and slow the transit of food through the digestive tract. twigscafe.com
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