LEMON BUNDT CAKE . . . A STUNNING CAKE WITH THREE LAYERS OF LUSCIOUS LEMON

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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
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: bundt cake
Cuisine: North American
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: 12
An easy to make cake with three layers of lemon infused flavour. Serves 12 generously.
Ingredients
  • 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
Instructions
  1. Preheat oven to 350
  2. 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.
  3. CAKE
  4. In a large bowl using fingers, rub sugar with lemon zest.
  5. In a separate large bowl whisk flour, baking powder, baking soda and salt.
  6. Using stand mixer on medium speed beat butter until fluffy then add the sugar and mix for about 3 minutes.
  7. Beat in eggs one at a time.
  8. 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.
  9. Scrape batter into prepared pan smoothing top.
  10. Bake cake in the center of the oven until cake tester inserted in centre comes out clean., 40 to 45 minutes.
  11. Let cool in pan for 15 minutes and then invert onto rack and remove pan.
  12. Transfer cake to cake plate and cover with lemon glaze immediately.
  13. LEMON GLAZE
  14. In a microwaveable bowl whisk together sifted icing sugar and lemon juice.
  15. Microwave on high until warm (about 30 seconds).
  16. Brush over WARM cake and let cool completely, about 1 hour.
  17. LEMON ICING
  18. In bowl whisk icing sugar and lemon juice until smooth.
  19. Drizzle over cake and let stand until set, about 15 minutes
  20. Beat in lemon juice

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