If dreams were make of cake it would be this stunning LEMON BUNDT CAKE. I love any dessert made with lemon – tarts, bars, loaves, cookies. This cake is at the very top of my list of favorite lemon desserts. It’s a Canadian Living recipe with a couple of adjustments. This heavenly creation has three layers of fragrant lemon – The tender delicate cake. The lemon glaze. And the lemon icing. Indeed, an unforgettable citrus-infused show stopper of cake. It’s spectacular in its simplicity and generous size. It is the cake to serve at a big family gathering. It cuts beautifully into twelve generous slices. For a beautiful presentation one could add fresh berries in season. And to really put the icing on this cake a great dollop of whipped cream or a scoop of ice cream.
This cake can be whipped up a day or two before serving. The lemon glaze and lemon icing keep the cake beautifully moist.
| LEMON BUNDT CAKE . . . A STUNNING CAKE WITH THREE LAYERS OF LUSCIOUS LEMON | Print |
- 1 tb unsalted butter softened
- 1½ tsp all purpose flour
- CAKE
- ¾ cups granulated sugar
- Zest from three lemons
- 1 cup unsalted butter, softened,
- 4 eggs at room temperature
- ⅓ cup lemon juice
- 2¾ cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup buttermilk
- LEMON GLAZE
- 1 cup icing sugar sifted
- 3 tbsp lemon juice
- LEMON ICING
- 1 cup icing sugar, sifted
- 2 tbsp lemon juice
- Preheat oven to 350
- Blend butter with flour to form paste and brush all over inside of a 10-cup Bundt pan. This is the preferred method of buttering any pans with groves.
- CAKE
- In a large bowl using fingers, rub sugar with lemon zest.
- In a separate large bowl whisk flour, baking powder, baking soda and salt.
- Using stand mixer on medium speed beat butter until fluffy then add the sugar and mix for about 3 minutes.
- Beat in eggs one at a time.
- With the beaters on the lowest speed add the flour mixture in three additions alternating with two of the buttermilk. Scrape down bowl with each addition.
- Scrape batter into prepared pan smoothing top.
- Bake cake in the center of the oven until cake tester inserted in centre comes out clean., 40 to 45 minutes.
- Let cool in pan for 15 minutes and then invert onto rack and remove pan.
- Transfer cake to cake plate and cover with lemon glaze immediately.
- LEMON GLAZE
- In a microwaveable bowl whisk together sifted icing sugar and lemon juice.
- Microwave on high until warm (about 30 seconds).
- Brush over WARM cake and let cool completely, about 1 hour.
- LEMON ICING
- In bowl whisk icing sugar and lemon juice until smooth.
- Drizzle over cake and let stand until set, about 15 minutes
- Beat in lemon juice
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