Lemon Bundt Cake

adapted from My Recipe Confessions

Makes one bundt cake

Prep time: 15 minutes

Cook time: 70-80 minutes

Cost: $3.35

flour: .40, butter: 1.00, sugar: .30, powdered sugar: .20, buttermilk: .30, sour cream.25, lemons: .75, other stuff: .15


Cake: 


3 C flour

1 tsp baking powder

1/4 tsp salt

1 C butter, softened

2 C sugar

3 eggs

1/2 C buttermilk (can use 1/2 C milk and 1/2 Tbsp vinegar if don't have buttermilk)

1/2 C sour cream

4 Tbsp lemon juice

zest of two lemons (about 2 Tbsp)

1 tsp vanilla


Lemon Glaze: 


1/4 C butter, softened

1 1/2 C powdered sugar

3 Tbsp lemon juice


For the cake:


Preheat oven to 300 degrees and spray bundt pan well. 


Sift flour, baking powder, and salt. Set aside. 


In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one by one. Mix in the sour cream, lemon juice, vanilla, and lemon zest.  


Mix half the flour mixture in. Then add the buttermilk. Then mix in the other half of the flour mixture. Mix just until incorporated. Pour batter into bundt pan. 


Bake for 60-70 minutes (this was the original instruction; mine took longer--probably close to 80 minutes, so don't freak out if it's not quite done at 70 minutes). A toothpick or knife or some other pricking implement should come out clean or with moist crumbs (not wet blobs) when inserted into the thickest part. 


Allow the cake to cool for 5-10 minutes, then turn it out on a cake platter. Spread half the lemon glaze over the warm cake. Do this! It will soak into the cake and contribute to its sheer amazingness. 


Let cake cook completely and add the rest of the glaze (Note: The picture you see up top is just with the first layer of glaze. I had to wait for it to cool and by then we were at the potluck and I was dumping it on there, so I didn't get any shots of it truly complete. The glaze on the cooler cake will be more of a frosting and less of a glaze that sinks in.)


For the glaze: 


Cream butter. Add sugar and lemon juice. Beat well until it's smooth and creamy. 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com

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