Heavenly Lemon Bundt Cake
I asked my employer if I could borrow her bundt pan cause I found a recipe from King Arthur I wanted to try out. The only bundt cake I've ever had was a pound cake from Entenmanns. It's the same right? Nooo Waayy! This is everything you could ever want in a cake, it is deliciously moist and full of lemon flavor. It is great with some cool whip and/or homemade strawberry marmalade (see previous recipe). This cake is just heavenly!
Ingredients
Cake
1 cup unsalted butter at room temp
2 cups granulated sugar
1 tsp salt
4 large eggs at room temp
2 tsp baking powder
3 cups unbleached flour
1 cup milk (almond, whole, soy, whatever)
2 medium lemon rinds finely grated
Glaze
1/3 cup freshly squeezed lemon juice (about 2 lemons)
3/4 cup granulated sugar
Icing
1 1/2 cups confectioners sugar, sifted
pinch of salt
2-3 tbsp freshly squeezed lemon juice + 2-3 drops lemon oil (I used Young Living Vitality since its food grade)
Directions
Using your stand mixer, beat together butter, sugar and salt on speed 2 for about a minute. Then increase speed up to 4 until mixture becomes light and creamy; scraping side occasionally.
Add eggs one at a time, beating well after each addition. Scrape sides and bottom of bowl once each eggs has been added. Reduce speed to stir.
Combine flour and baking powder. Add the flour mixture 1 cup at a time alternating with the milk into the bowl. Beginning and ending with the flour. Mix everything until well combined and no signs of lumps. Scrape sides if necessary.
Preheat oven to 350*F.
Take the mixing bowl out of the stand and stir in the grated lemon rind. Thoroughly grease and flour a 10-12cup bundt pan with a paper towel. Make sure its greased! or you'll have a tough time taking it out.
Scoop mixture into pan evenly and smooth the top. Bake for 45-60min. Start checking cake at 45min by inserting toothpick/knife or cake tester into the cake until it comes out clean. My oven needs a full 60min.
While the cake is baking, make the glaze. Combine lemon juice and sugar in a small bowl. Heat in the microwave for 30seconds to melt the sugar. Mix and repeat every 10seconds as needed until sugar is dissolved.
Remove the cake from the oven and run a thin spatula along the sides of the pan and let cool upside down on a cooling rack for 5min. Gently lift the pan off the cake, if it doesn't drop out, let it cool for another 5min. Gently shake the pan back and forth to loosen and remove it.
While the cake is still hot, brush the glaze ALL OVER getting all grooves and the inside of the hole. Brush until the glazed has been used.
Allow the cake to cool COMPLETELY before icing.
To ice, mix the confectioners sugar, salt and lemon juice+oil (you don't have to use oil I feel it gives it a nicer flavor flavor). Stir until a thick glaze has formed as is pourable. Drizzle it carefully over the cake.
Store the cake well wrapped at room temp for several days. If you have left overs (which I doubt, you can freeze it)
