Friday, March 1, 2013
Lemon Bundt Cake
I really do take photos, every once in a while. Take a look at the bottom for the finished product!
Years ago several Baptist Moms met on a Christian bulletin board. As Facebook became more and more popular, we saved the cost of that board and created our group in FB. They are a wonderful group of prayer partners. It's been a joy to know each and every one of them. In addition to our faith in Jesus Christ as our Lord and savior, we've also shared recipes. This one came through one of those members.
It sounded just right for our Thursday night domino group, but we had a couple of weeks where our hostess was not well enough for company. It was suggested that we do a test run - and that's what I did today.
Success!!! Here's the recipe:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour a bundt pan (I used a flour spray that worked well.)
I had purchased a bag of ten lemons (It took seven to make the 1/3 cup of zest and six to make 3/4 cup lemon juice. I took that remaining zested lemon and fixed a glass of lemonade to refresh me after cooking! Good idea!)
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer, fitted with the paddle attachment, until light and fluffy - about 5 minutes.
With the mixer on medium speed, add the eggs, one at a time, and the lemon zest. (For some reason the zest clumped around the beater and I had to keep forcing it out into the batter)
Sift together the flour, baking powder, baking soda, and salt in a bowl.
In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Pour evenly into the bundt pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. (Ours took the hour.)
While the cake cooks, combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves then set aside.
When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and place on a rack set over a tray or sheet pan; spoon the lemon syrup over the cake.
Allow the cake to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. I had to add a touch of water (maybe I mis-measured the juice?) Pour over the top of the cake and allow the glaze to drizzle down the sides. Delicious!