Lemon Bundt Cake with Citrus Glaze
makes: 1 cake
Ingredients (cake):
3 cups all-purpose flour
2 1/3 cups white sugar
1 1/2 teaspoons baking powder
2 teaspoons salt
2 teaspoons vanilla extract
1 tablespoon lemon zest {about 2 lemons}
1/2 cup lemon juice
1 cup vegetable oil
1 1/2 cups milk
3 eggs
Directions (cake):
1) Preheat the oven to 325 degrees.
2) In a food processor, blend together the vanilla, lemon juice, zest, and oil; mix together for about a minute. <-- I do this, because I can't stand chewing on bits of lemon zest, and want them broken down so I just get the delicious flavor. If you enjoy the zest in all of its glory, skip this step.
3) In a mixing bowl, sift together the flour, sugar, baking powder and salt. Slowly mix in the milk and eggs. Then, pour in the vanilla, juice, zest and oil.
4) Pour into a fluted pan {i.e. Bundt}. Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes, and then run a paring knife along the sides of the cake, to loosen it. Cover the cake pan with a plate and flip the cake out onto it.
Ingredients (glaze):
1 tablespoon lemon zest {about 2 lemons}
1/4 teaspoon vanilla extract
1/2 lemon - juiced
2 tablespoons milk
1/4 cup orange juice
1/4 cup white sugar
1 1/3 cup powdered sugar
Directions (glaze):
1) In a food processor, blend together the zest, vanilla, lemon juice, milk, orange juice, and sugars; mix together for about a minute. <-- I do this, because I can't stand chewing on bits of lemon zest, and want them broken down so I just get the delicious flavor. If you enjoy the zest in all of its glory, skip this step.
2) In a small saucepan over medium heat, stir together the zest, vanilla, lemon juice, milk, orange juice, and sugars. Whisk until it comes to a foamy boil, cooking for about a minute more, and then remove from heat. Drizzle mixture over warm cake and enjoy!