Who would not like a soft and moist lemon bundt cake? The following recipe is exquisite! It has a unique lemon flavor and best of all, it is naturally flavored. If you have some lemons in your kitchen why are you reading this post! Go bake some cake!
Our farm initial lemon 2014 harvest.
For a light coat of glaze brush it on.
Adding a few simple fondant flowers make it look sweet and pretty!
Lemon Bundt CakeIngredients:
¾ cup butter or margarine (170 g)
1½ cup sugar (300 g)
Zest of 2 lemons
2 ¾ cups all-purpose flour (352 g)
½ teaspoon baking soda
½ teaspoon salt
⅓ cup lemon juice ( 80 ml)
7 ounces whole milk (190 ml)
3 tablespoons lemon juice (45 ml)
2 cups icing sugar (powdered sugar) 250 g
1. Grease and flour pan. Preheat oven to 350 ° F (175 ° C).
2. Grate two lemons and reserve the zest. Squeeze two to four lemons to make 1/3 cup juice and mix with milk; Set aside. Note: It is normal for the milk to appear to be curdled that is the lemon juice doing its job.
3. Beat butter with sugar until it’s creamy and pale yellow, about three to four minutes. Stir in lemon zest and beat for one minute longer.
4. Mix flour with baking soda and salt and sift. Add it to the butter mixture in three parts alternating with the milk. Beat for a minute to incorporate all ingredients.
5. Fill the prepared bundt pan and bake for 40-60 minutes or until toothpick inserted in center comes out clean. The mini bundts lasts about 15-20 minutes in the oven. Once out of the oven let cool for 10 minutes and then invert cake on the serving dish.
6. Combine the lemon juice and icing sugar to form a glaze to a medium consistently to resemble Elmer’s glue. If more liquid is needed add some water but only a teaspoon at a time.
7. When the cake has cooled, drizzle the glaze over the cake enough to suit your taste, let it set and enjoy the taste of summer in a cake.
However, as it is written: “What no eye has seen, what no ear has heard, and what no human mind has conceived” — the things God has prepared for those who love him— 1 Corinthians 2:9