Happy Easter!
I hope your holiday is filled with all things sweet!
xo
Lemon Bundt Cakefrom Amy Kay's Kitchen
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
Preheat oven to 350°F. Grease and lightly flour a large bundt pan.
Combine flour, baking powder and salt in a small bowl. Set aside.
Add milk and butter to a small saucepan and heat just until butter is melted.
Gradually add the dry ingredients and beat at low speed until combined, scraping bowl as needed.
Pour into prepared bundt pan and bake at 350° for 40-45 minutes or until top springs back when pressed and a toothpick inserted near the center comes out clean (or with a few moist crumbs). As the baking time will vary widely between ovens, I recommend starting to check at 35 minutes, and monitoring every few minutes.
Remove from oven, place on a wire rack and allow to cool for 5-10 minutes or until the cake starts to pull away from side of pan.
1 1/4 cups milk
2/3 cups unsalted butter
4 eggs
2 cups sugar
1 tsp vanilla
2 tbsp lemon zest
Lemon Glaze & Lemon Sugar garnish
1 to 1 1/2 cups icing sugar
1 -2 tbsp of freshly squeezed lemon juice
water as needed
1 tbsp lemon zest
2 to 3 tsp sugar
2/3 cups unsalted butter
4 eggs
2 cups sugar
1 tsp vanilla
2 tbsp lemon zest
Lemon Glaze & Lemon Sugar garnish
1 to 1 1/2 cups icing sugar
1 -2 tbsp of freshly squeezed lemon juice
water as needed
1 tbsp lemon zest
2 to 3 tsp sugar
Preheat oven to 350°F. Grease and lightly flour a large bundt pan.
Combine flour, baking powder and salt in a small bowl. Set aside.
Add milk and butter to a small saucepan and heat just until butter is melted.
While waiting on the butter, beat eggs on high speed for 5 minutes or until thickened and lemon-colored. Gradually add sugar, continuing to beat until mixture is light and fluffy. Beat in vanilla and lemon zest.
Gradually add the dry ingredients and beat at low speed until combined, scraping bowl as needed.
Once the butter is melted, gradually add the butter and milk mixture to batter; beating just until combined and scraping bowl as needed. The batter will be thin.
Pour into prepared bundt pan and bake at 350° for 40-45 minutes or until top springs back when pressed and a toothpick inserted near the center comes out clean (or with a few moist crumbs). As the baking time will vary widely between ovens, I recommend starting to check at 35 minutes, and monitoring every few minutes.
Remove from oven, place on a wire rack and allow to cool for 5-10 minutes or until the cake starts to pull away from side of pan.
Gently pass a knife around the sides of the pan to release the cake and carefully turn out onto a wire rack to cool.
Lemon Glaze
Whisk together the icing sugar and enough lemon juice until the right consistency is obtained. Taste test for tartness (say that 5 times fast!). If needed, add a teensy bit of water to liquify to glaze consistency. Pour over cake, letting it drip over the sides prettily.
Lemon sugar garnish
Mix lemon zest and sugar in a small bowl and sprinkle on top of freshly glazed cake while the glaze is still wet.
Lemon Glaze
Whisk together the icing sugar and enough lemon juice until the right consistency is obtained. Taste test for tartness (say that 5 times fast!). If needed, add a teensy bit of water to liquify to glaze consistency. Pour over cake, letting it drip over the sides prettily.
Lemon sugar garnish
Mix lemon zest and sugar in a small bowl and sprinkle on top of freshly glazed cake while the glaze is still wet.
What a wonderful looking cake. I love the bright flavour of lemon zest.
ReplyDeleteThe Old Fat Guy