FFf Eclectic Red Barn: Lemon Bundt Cake

Monday, January 15, 2018

Lemon Bundt Cake

My lemon trees have been loaded with Meyer's lemons. I have been giving them away and still had so many. So why not make a cake - a lemon bundt cake.

The cake is a pound cake but the lemon glaze on top makes it yummy and keeps it moist.


Although the cake was nice with just the lemon glaze on it, I decided to sprinkle on some powdered sugar. If you are going to eat cake, why not some more yumminess? I even sprinkled it on the slices.


                 Recipe                                           Print

Lemon Bundt Cake



INGREDIENTS:
·        1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
        3 cups all-purpose flour (spooned and leveled), plus more for pan
        2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
       1 teaspoon baking soda
       1 teaspoon salt
        2 1/2 cups granulated sugar
         6 large eggs
        1 cup sour cream


 Directions:
            1.   Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
          2.   Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
         3.   With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
        4.   Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.


The post Lemon Bundt Cake first appeared on Eclectic Red Barn

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4 comments :

  1. This looks amazing. I MUST make this. Thanks fr sharing.

    ReplyDelete
    Replies
    1. If you like lemons, this cake is for you. At first I thought that maybe the lemon sauce was too much on the cake but I put it all on there and was glad I did.
      It was a big hit.
      Hope you like it.
      Hugs,
      Bev

      Delete
  2. Congratulations! Your post was my feature pick at #WWBlogHop this week. Visit me at https://www.marilynstreats.com on Tuesday evening to see your feature! All hosts choose their own features from the comments left on their blog so be sure to stop by and see your feaure. I invite you to leave more links to be shared and commented upon. Please be sure to leave your link number or post title so we can be sure to visit!

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  3. This sounds amazing! :)

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    ReplyDelete

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