Lemon Bundt Cake

lemonbundtI got this cake recipe from a coworker named Sue when we lived in New Jersey. It’s really delicious, possibly the best lemon cake recipe I’ve ever tried, and was perfect for a baby shower I hosted recently.

The cake has a light, fluffy texture the day it is baked, but on day two it has a more dense texture like a pound cake.

6 tablespoons fresh lemon juice (about 3-4 lemons)
2 tablespoons lemon zest
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
3 large eggs, at room temperature
1 large egg yolk, at room temperature
18 tablespoons unsalted butter (2 1/4 sticks), at room temperature
2 cups sugar


2-3 tablespoons fresh lemon juice
1 tablespoon buttermilk
2 cups powdered sugar

Heat oven to 350 degrees. Grease and flour bundt pan.

Combine zest and lemon juice in small bowl. Set 
aside to soften, about 10 to 15 minutes. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and 
buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat 
beater, cream butter and sugar until pale and fluffy. Reduce speed and add half of eggs, mixing until incorporated. Repeat with remaining eggs. Add about one-third of flour
 mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds).
 Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining 
flour mixture. Mix until batter is thoroughly combined, about 15 seconds.

Scrape batter into prepared pan.

 Bake 30 to 40 minutes.

While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and powdered sugar until smooth, adding 
more lemon juice gradually as needed until glaze is thick but still pourable. Cool cake in pan on wire rack set over baking sheet for 10
minutes. Invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour. Pour
 remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours.

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