- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Lemon Bundt Cake
Ingredients
Cake:
2 ¾ cups
1-tsp baking powder
1-tsp kosher salt
1¼ cups butter
3 cups sugar
⅓ cup melted butter- cooled
4 large lemons- just the zest
¼ cup fresh lemon juice
6 eggs
½ cup heavy cream
Glaze:
⅓ cup fresh lemon juice
½ cup (100g) sugar
Icing:
1 cup powder sugar
1 tsp. vanilla extract
2 tbsp. heavy cream
Directions
Cake:
1. Preheat
the oven to 350°F. Butter and flour Bundt pan.
2. Whisk
together the flour, baking powder, and salt until well mixed.
3. In the
bowl of your stand mixer cream together the butter and sugar until light and
fluffy.
4. Beat in
the oil, lemon zest, and lemon juice.
5. Turn mixer
down to low and beat in the eggs, one at a time, until just incorporated.
6. Mix in ¼ of
the flour mixture at a time until just combined.
7. In a clean
cool bowl, whip the cream until soft peaks form.
8. Stir in
about 1/4 of the whipped cream into the batter, and then fold in the remaining
whipped cream. Pour into the prepared Bundt pan.
9. Drop the
pan above the counter to knock out any bubbles.
10.Bake on
the middle oven rack for 50-60 minutes or until a toothpick comes out clean
near the center.
11.Allow to
cool for 10 minutes and then loosen the cake by knocking it against the
counter. Invert the cake onto a serving platter.
Glaze:
1.
Stir together lemon juice and sugar over low heat until the
sugar is dissolved.
2.
Brush on the hot cake until all of the glaze is absorbed.
Icing:
1. Whisk
together powdered sugar, vanilla, and heavy cream. Add more sugar or heavy
cream depending on the consistency.
2. Pour over cooled
cake and let harden.
* this recipe is adapted from whiteonricecouple.com
