Lemon Bundt Cake

Difficulty: Easy Servings: 12 Source:

Ingredients

1 tbsp unsalted butter, softened

1-1/2 tsp. all-purpose flour

Cake:

1-3/4 cups granulated sugar

4-1/2 tsp. lemon zest

1 cup unsalted butter, softened

4 eggs

1/3 cup lemon juice

2-3/4 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 cup buttermilk

Lemon Glaze

1 cup icing sugar, sifted

2 tbsp lemon juice

Lemon Icing:

1-3/4 cups icing sugar, sifted

3 tbsp lemon juice

Directions

Preheat oven to 350° F. Blend butter with flour to form paste; brush all over inside of Bundt pan.

Cake: In large bowl, using fingers, rub sugar with lemon zest; using stand mixer on medium-high speed, beat in butter until fluffy,, about 3 minutes. Beat in eggs, 1 at a time; beat in lemon juice.

In separate bowl, whisk together flour, baking powder, baking soda and salt; using stand mixer on medium-low speed, stir in butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

Scrape batter into prepared pan, smoothing top. Bake until cake tester inserted in centre comes out clean, 40 to 45 minutes; let cool in pan for 15 minutes. Invert onto rack; remove pan. Transfer cake to cake plate.

Lemon Glaze: In microwaveable bowl, whisk together icing sugar, lemon juice and 1tbsp water; microwave on high until warm, about 30 seconds. Brush over warm cake; let cool completely, about 1 hour.

Lemon Icing: In bowl, whisk icing sugar with lemon juice until smooth; whisk in water, 1/2 tsp at a time, until consistency of molasses. Drizzle over cake; let stand until set, about 15 minutes.