We love lemon anything & this Lemon Bundt Cake has just been added to the list of ‘all things lemon are good & we should eat them!”
The recipe is the recipe of the year 2017 on the FLOURISH website, which is the blog page for King Arthur Flour. I have had good luck with the recipes I have tries from King Arthur Flour. The Blueberry Hand Pies are for King Arthur Flour… you should check out the recipe for these hand pies…
Some lemon cakes are white cakes with a lemon glaze that is put on while the cake is hot…somtimes poking holes in the cake so that the lemon glaze drips into the hot cake… I make a loaf cake like this & I love it. This bundt cake has lemon rind added to the cake batter which gives this cake a delicious yet subtle lemon flavour. There is a glaze that you brush onto the cake when the cake is hot… then an icing you put on when the cake is completely cool. This cake is really lemony!!! YUM!
Here is the recipe
Ingredients You need a total of 2 lemons to make this cake…rind from 2…then juice the 2 lemons… you will need the juice from 1 1/2 lemons for the glaze & 2-3 tbsp for the icing…so just take 2 – 3 tbsp of lemon juice out of what you get from squeezing the 2 lemons & set it aside….
1 cup butter, room temperature *** the recipe calls for unsalted butter but I never have it…so I usually just use salted butter & leave out the added salt…not sure if that is right but it seems to work!
2 cups sugar
1 tsp salt….*** if using unsalted butter
4 large eggs, room temperature
3 cups flour
2 tsp baking powder
1 cup milk
finely grated rind of 2 lemons
1/3 cup lemon juice; the juice of about 1 1/2 lemons
3/4 cup sugar
1 1/2 cups icing sugar, sifted
pinch of salt
2-3 tbsp lemon juice
Preheat oven to 350f
A bundt pan or tube pan,,, a tip from King Arthur flour is to grease the bundt pan just before you are going to put the cake batter into the pan…that way what ever you use to grease that pan with will not drip down the sides…pooling into the bottom of the pan…
- In a mixer, beat the butter, sugar & salt ( if using ) together until creamy & fluffy & light in colour
- Add the eggs, one at a time, beating after you add each egg.
- Scape down the sides & bottom of your mixing bowl to insure that all of the egg is incorporated into the butter/sugar mixture
- Measure the flour into a bowl or measuring cup & whisk the baking powder into the flour
- Add the flour & milk alternately to the batter, mixing well after each addition
- Stir in the grated lemon rind
- Put the batter into the prepared cake pan *** grease the pan really well just before putting the cake batter in
- Bake for approximately 45-60 minutes…check at 45 minutes…some cake pans bake faster than others. Check to see if the cake is done by using a cake tester or long toothpick…insert itno the cake and if it comes out dry the cake is done…also, if you listen to the cake,,,,it will be quite… you will not hear any ‘bubbly’ sounds from the cake…maybe just a few…
- While the cake is cooking, make the glaze…. stir the lemon juice & sugar together in a microwave safe bowl. Microwave the sugar & lemon juice just until it is warm & stir to dissolve the sugar. You can do this in a saucepan if you prefer…you are just trying to dissolve the sugar. Set aside
- Remove the cake from the cake pan…let it sit for about 5 minutes. Loosen the edges from the sides of the pan & gently turn it over….use oven mitts..the pan is HOT…over a cooling rack. If the cake does not drop out of the pan…you might need to cool it a bit more but you want the cake hot out of the pan.
- Brush the glaze on the hot cake
- While the cake is cooling, make the icing… mic the sifted icing sugar & teh lemon juice, adding just enough juice to make the icing the consistency you like it, start by adding 2 tbsp, mix & decide if you need to add the other tbsp…… I like icing for this type of cake a bit thinner…so your choice…. Pour the icing onto the cooled cake.