Recipe

Lemony Bundt Cake Recipe

Add Step-by-Step Photos	Blueeyes68ky / All my dishes 1 year ago Information, picture, and recipe from ClabberGirl.com. Tall, moist, majestic - cake needs bragging rights. The Bundt cake pan was invented by the Nordicware Company in response to a trio or Hadassah Ladies who asked David Dalquist, to replicate thei... More Cook:60m Servings:12	Blueeyes68k
	cake lemon bundt cake

Does this look good? Yeah! / Nope

Fans

lor

pat2me

trigger

wynnebaer

morninlite

mystic_riv

momo_55gra

henrie

lanacountr

jett2whit

meals4abby

Ingredients

====================================================

Cake

2 cups sugar

Zest of two lemons, finely minced

1 cup unsalted butter, almost room temperature

4 eggs

2 yolks

2 teaspoons pure vanilla extract

2 tablespoons lemon juice

1/2 teaspoon lemon oil or extract

1 1/3 cup evaporated milk

1/4- 1/2 teaspoon citric acid, optional

3 3/4 cups all purpose flour

4 teaspoons baking powder

1/2 teaspoon baking soda

3/8 teaspoon salt

===================================================

Lemon Syrup

3/4 cup water

1/2 cup lemon juice

1 1/2 cup sugar

1/2 teaspoon lemon oil or extract

1/2 teaspoon citric acid, optional

Directions

Instructions

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

Spray a 12-cup Bundt pan liberally with nonstick cooking spray.

In a food processor (a large one, otherwhise use your mixer), pulverize the sugar and zest for 2 minutes.

Add in eggs, yolks and extracts and blend well.

Add in remaining ingredients and blend into a smooth batter.

Pour into cake pan and bake 1 hour or until cake tests done.

It should be lightly golden brown, puffed up and firm to the touch when you press your fingers on it.

Invert onto serving platter.

===================================================

Meanwhile, for the lemon syrup, in a small saucepan, bring all ingredients to the boil.

Let simmer 5 minutes.

Cool.

Poke holes all over cake with a cake tester.

Drizzle on some of the syrup.

Let set.

Then, using a pastry brush, bursh repeated coats of the syrup on every 10 minutes or so.

Repeat until the syrup is used up.

Yield

Serves 12-16

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Comments

lor 1 year ago said:
This "5" fork cake recipe is definitely what I'm looking for!!! Cheers!!!

momo_55grandma 1 year ago said:
This is fantastic bundt cake delicous syrup thanks Blue

lanacountry 1 year ago said:
Very nice cake, Blue, Thank you! :)

pat2me 1 year ago said:
This sounds incredible!!! Thanks for the history on the pan, too......I certainly had no clue!

borinda 1 year ago said:
This recipe sounds wonderful - a must try. Also, I love the bit of history re. the pan and will happily use my NordicWare bundt pan for it. Somehow the history makes this extra special.

jett2whit 1 year ago said:
I love history only when it involves eating! Great recipe.

mystic_river1 1 year ago said:
Love the recipe and the info on the pan. Wonderful!5 of course

henrie 1 year ago said:
Oh this sounds lovely, you have my 5.

trigger 1 year ago said:
Looking good to me Blue
five forks

meals4abby 1 year ago said:
This is a keeper for sure. I just love the combination of ingredients here. I can already tell this cake is to die for! Thanks for posting.

wynnebaer 1 year ago said:
Love lemon...5..:)

eilen 1 month, 1 week ago said:
Is there a step missing? Should the butter be creamed with the sugar before adding the eggs? I'd like to make this but I'm worried there's a step missing. Thanks!

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