Lemon Bundt Cake

Name: Lemon Bundt Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10 serving(s)
Ingredients: 2 ¼ cups (315 g) unbleached all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; ¼ tsp salt; ¾ cup (170 g) unsalted butter, softened; 1 ¾ cups (370 g) sugar; Zest of 2 lemons; 3 eggs; ½ cup (125 ml) lemon juice; ½ cup (125 ml) milk; Icing sugar (optional)

(8)

Rate this recipe

Preparation 30 min
Cooking 45 min
Servings 10

Featured in RICARDO Magazine SPRING 2015 (p. 124)

Végétarien
Sans noix

See

Ingredients

- 2 ¼ cups (315 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (370 g) sugar
- Zest of 2 lemons
- 3 eggs
- ½ cup (125 ml) lemon juice
- ½ cup (125 ml) milk
- Icing sugar (optional)

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5-3 litre) Bundt pan.
- In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, cream the butter, sugar and zest with an electric mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating until smooth. At low speed, add the dry ingredients alternately with the lemon juice and milk, beating just until smooth. Spread the batter into the pan.
- Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.
- If desired, dust with icing sugar before serving.
- Delicious with our Vanilla Frosting.

Lemon Bundt Cake

Categories

Ingredients

Preparation

Personal Note