Lemon Bundt Cake
Recipe type: Baking
  • 2¼ cups of unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1¾ cups sugar
  • Zest of 2 lemons
  • 3 eggs
  • ½ cup lemon juice
  • ½ cup milk
  • Optional Icing sugar
  1. P;ace your baking rack in the middle of the oven and preheat the oven to 350 degrees.
  2. Generously butter and flour a 10 to 12 cup Bundt pan.
  3. In a bowl, combine the flour, baking powder, baking soda and salt. Set the aside.
  4. Cream the butter and sugar and the lemon zest with an electric mixer until light and fluffy. Add the eggs one at a time, beating until smooth.
  5. At low speed, add the dry ingredients slowly, alternating with the lemon juice and milk, beating until just smooth.
  6. Spread the batter in the pan and bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes.
  7. Unmould and let cool completely on a wire rack.
  8. If you opted for using the icing sugar, now is the time to dust it with the sugar. Alternatively you can also make a drizzle with the icing sugar and lemon juice making a watery paste and from a spoon held over the cake, drizzle the sugary icing all around the Bundt Cake.
Recipe by JAQUO Lifestyle Magazine at http://jaquo.com/lemon-bundt-cake/