March 30, 2020
The perfect balance of sweet and tart in a cake
It’s finally spring!
It certainly doesn’t feel like the season of flowers and the bridge between winter and summer since I’ve mostly been stuck inside due to the coronavirus pandemic 🙁
Our classes have all been virtual, and it feels like we’re living in some kind of dystopia. But this bundt cake definitely makes these indoor days a bit sweeter 🙂 I’ve certainly been cooking and baking a lot more recently…
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Tart Lemon Bundt Cake.
Lemon Bundt Cake
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 1-1/2 cups white, granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup milk ((any type))
- Juice of half a lemon
- 3 cups all-purpose or cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 2 large lemons
- Fresh lemon slices ((for garnish))
Lemon Glaze
- 2 cups confectioner’s sugar
- 1/4 cup lemon juice
- Preheat oven to 350 degrees F. Grease a bundt cake pan, and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add in eggs, one at a time, beating after each. Beat in extracts, milk, and lemon juice. Fold in the flour, baking powder, salt, and lemon zest. Pour batter into greased cake pan, and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Invert onto a plate, and allow cake to cool completely before drizzling glaze.
- To make the glaze, whisk the confectioner’s sugar and lemon juice together in a small bowl. Drizzle on top of cake, and top with fresh lemon slices. Slice, and enjoy 🙂
