LEMON BUNDT CAKE
This
recipe for a classic lemon bundt cake with cream cheese frosting is a simple
yet elegant cake that's full of sweet-tart lemon flavor - perfect for a
birthday or any other special occasion!
Course Dessert
Cuisine American
Keyword lemon
bundt cake
Prep Time 20 minutes
Cook Time 50 minutes
Total
Time 1 hour 10 minutes
Calories 506 kcal
Author Dinner
at the Zoo
Ingredients
·
For
the cake:
·
2 sticks
of unsalted butter softened
·
2
1/4 cups granulated sugar divided
·
4 large
eggs
·
1/3 cup finely
grated lemon zest
·
3 cups all
purpose flour
·
1/2 teaspoon baking
powder
·
1/2 teaspoon baking
soda
·
1 teaspoon kosher
salt
·
1/2 cup freshly
squeezed lemon juice divided use
·
3/4 cup buttermilk
·
2 teaspoons pure
vanilla extract
·
cooking
spray
·
For
the frosting:
·
4 ounces cream
cheese softened
·
2 tablespoons of
butter
·
2 tablespoons of
milk
·
2 cups of
powdered sugar
·
Optional
garnishes: lemon zest raspberries and mint sprigs
Instructions
1.
Preheat
the oven to 350 degrees F. Generously grease then flour a bundt pan.
2.
Cream
the butter and 2 cups of granulated sugar with an electric mixer fitted with a
paddle attachment until light and fluffy, about 3-4 minutes.
3.
With
the mixer on medium speed, add the eggs, 1 at a time, then add the lemon zest.
4.
In
a medium bowl mix together the flour, baking powder, baking soda, and salt.
5.
In
another bowl, combine 1/4 cup of the lemon juice, the buttermilk, and vanilla.
6.
Add
the flour and buttermilk mixtures alternately to the batter, beginning and
ending with the flour.
7.
Pour
the batter into the pan and bake for 50-60 minutes, until a cake tester comes
out clean.
8.
Cool
in the pan for 10 minutes.
9.
Combine
1/4 cup granulated sugar with 1/4 cup lemon juice and place in a microwave safe
bowl. Microwave for 30-45 seconds, until mixture is very hot.
10. Stir the hot mixture until the sugar
dissolves.
11. While the cake is still in the pan, drizzle
half of the syrup over the top (which will be the bottom of the cake when you
invert it). Tap the pan a few times on the counter to loosen the cake then
invert onto a cooling rack.
12. Drizzle the remaining syrup over what is now
the top of the cake. Half of the syrup should be on the bottom and half on the
top.
13. Cool completely then transfer to a serving
plate.
14. For the frosting:
15. Beat the cream cheese and butter with a
mixer until thoroughly combined, 1-3 minutes.
16. Add the milk and beat to combine.
17. Slowly add the powdered sugar and mix until
thoroughly combined.
18. Spread the frosting over the top of the cake
and garnish with lemon zest, raspberries and mint if desired.
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