Super Lemon Bundt Cake
Healthy recipes offer you Super Lemon Bundt Cake, we hope you like it
Ingredients
LEMON CAKE:
3/4 CUP (12 TBSP) UNSALTED BUTTER, ROOM TEMP
2 1/4 CUPS GRANULATED SUGAR
4 LARGE EGGS, ROOM TEMP
2 TBSP LEMON JUICE (APPROX. 2 LEMONS)
2 TBSP LEMON ZEST
1 TSP VANILLA EXTRACT
1 TSP LEMON EXTRACT
1 CUP BUTTERMILK, ROOM TEMP
2 3/4 CUPS ALL-PURPOSE FLOUR
2 TSP BAKING POWDER
1/4 TSP SALT
LEMON SYRUP:
1/2 CUP GRANULATED SUGAR
2 -3 TBSP LEMON JUICE, FRESHLY SQUEEZED
1/8 CUP WATER
LEMON GLAZE:
1 1/2 CUPS POWDERED SUGAR
2-3 TBSP LEMON JUICE
Instructions
FOR THE CAKE:
- PREHEAT OVEN TO 350 DEGREES F. GREASE TEN-INCH BUNDT PAN VERY WELL AND LIGHTLY FLOUR. SET ASIDE.
- COMBINE FLOUR, BAKING POWDER, AND SALT IN MEDIUM-SIZED BOWL. SET ASIDE.
- IN LARGE BOWL, COMBINE BUTTER AND SUGAR TOGETHER WITH AN ELECTRIC MIXER ON MEDIUM SPEED FOR 3 TO 4 MINUTES.
- ADD IN EGGS, ONE AT A TIME ON MEDIUM SPEED UNTIL WELL-COMBINED.
- ADD IN LEMON ZEST, LEMON JUICE, LEMON EXTRACT, AND VANILLA EXTRACT TO BATTER. STIR UNTIL COMBINED.
- ALTERNATE ADDING IN FLOUR MIXTURE FOLLOWED BY BUTTERMILK, BLENDING ON MEDIUM-LOW SPEED UNTIL ALL INGREDIENTS ARE COMBINED.
SPREAD BATTER INTO PREPARED PAN.
- BAKE AT 350 DEGREES F FOR ONE HOUR, FIVE MINUTES OR UNTIL EDGES ARE GOLDEN BROWN AND TOOTHPICK INSERTED INTO CENTER OF CAKE COMES OUT CLEAN.
- REMOVE TO WIRE RACK TO COOL FOR AT LEAST 15 MINUTES. RUN THIN SPATULA ALONG EDGES OF PAN AND THEN INVERT CAKE ONTO CAKE STAND OR PLATE.
LEMON SYRUP:
- IN SMALL SAUCEPAN, ADD WATER AND SUGAR AND BRING TO A BOIL ON MEDIUM HEAT. ADD IN LEMON JUICE AND STIR UNTIL COMBINED.
- USE PASTRY BRUSH TO COAT CAKE WITH LEMON SYRUP.
LEMON GLAZE:
- IN SMALL SAUCEPAN, ADD POWDERED SUGAR AND FRESHLY-SQUEEZED LEMON JUICE. HEAT OVER LOW HEAT, STIRRING FREQUENTLY UNTIL MIXTURE TURNS INTO THIN LIQUID FORM.
- DRIZZLE GLAZE OVER CAKE.
more informations please visit: https://www.9onadime.com/lemon-pudding-bundt-cake/
