EASY

LEMON BLISS  BUNDT CAKE

I’m crazy about lemon desserts and this bundt cake was no exception. It’s loaded with lemon flavor. First, you finely grate 2 lemons and mix it in with the batter before baking.

 INGREDIENTS

– 3 cups King Arthur Unbleached All-Purpose Flour – 2 teaspoons baking powder – 1 teaspoon salt – 16 tablespoons 1 cup unsalted butter*, at room temperature – 2 cups granulated sugar – 4 large eggs at room temperature – 1 cup milk whole milk preferred – finely grated rind of 2 medium lemons – ⅓ cup freshly squeezed lemon juice; the juice of about 1 ½ juicy lemons – ¾ cup granulated sugar – 1 ½ cups confectioners' sugar sifted – pinch of salt – 2 to 3 tablespoons freshly squeezed lemon juice

Preheat the oven to 350°F. Thoroughly grease a 10- to 12-cup Bundt pan.

In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a second mixing bowl, beat together the butter and sugar until fluffy and lightened in color. Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat briefly to re-combine any residue.

Add ⅓ of the flour mixture to the batter and mix on low speed to combine. Add ½ of the milk and mix to combine. Mix in another ⅓ of the flour. Mix in the remaining milk. Mix in the remaining ⅓ flour. Stir in the grated lemon rind or lemon oil.

Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.

Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes.

While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar.

Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. 

Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.

Allow the cake to cool completely before icing and serving.

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