LEMON BUNDT CAKE
Ingredients
Cake:
baking powder
3 cups all-purpose flour
0.5 teaspoon salt
240 ml buttermilk or sour cream
0.5 teaspoon baking soda
teaspoon vanilla extract
60 ml freshly squeezed lemon juice
zest of 5 lemons
225 g unsalted butter, softened
5 eggs
400 g granulated sugar
Syrup:
100 g granulated sugar
120 ml freshly squeezed lemon juice
Glaze :
tablespoon milk
tablespoon lemon juice
120 g powdered sugar, sifted
Instructions
In 350°F/180°C. Grease well a 12-cup Bundt pan and set aside.
To make the cake: In a medium bowl, sift together flour, baking
powder, baking soda, and salt. In a small bowl, mix together
buttermilk/sour cream, lemon juice, and vanilla extract. Set bowls
aside.
In a standing mixer fitted with the paddle attachment, beat together
butter, sugar, and lemon zest on medium speed for 3-5 minutes until
fluffy. Occasionally scrape down the sides and bottom of the bowl.
Add eggs, one at a time, beating well after each addition. On low
speed, beat in the flour mixture in 3 additions, alternating with the
lemon juice mixture in 2 additions, starting and ending with the flour.
Do not over mix.
Scrape batter into prepared pan and smooth the top. Bake for 45-55
minutes or until a skewer inserted into the center of the cake comes
out clean. If the top is browning too fast while baking, cover pan
loosely with aluminum foil. Allow cake to cool for 12-15 minutes, then
remove from pan, carefully inverting it onto a plate.
Meanwhile, make the syrup: In a small saucepan, combine sugar and
lemon juice. Cook on medium-low heat until sugar dissolves and
syrup forms. After inverting the cake to a plate, brush top and sides of
the cake evenly with syrup. Use all syrup. Allow cake to cool to room
temperature.
To make the glaze: In a small bowl, combine sugar, lemon juice, and
milk, and whisk until smooth. Add more milk as necessary until you
get a thick yet pourable consistency. Pour over top of cake and let
drizzle down the sides. Allow glaze to set, 20-30 minutes.
The cake is best served at room temperature. Store cake in an airtight
container in the fridge for up to 6 days. Leftovers can be frozen for up
to 3 months.
Read more..