I was quite excited about this cake, as it was my first time with the Bundt. The steps were followed religiously – batter done, poured into the cake pan, and finally placed in the oven; only to realize that I did not grease/buttered the pan before the batter went in. Almost gave up to the thought that the cake wouldn’t come off clean. The choice was made – if it does not come off clean, the recipe is not going up here 🙂
Once done, with bated breath I inverted the tin. The cake did slide off well, albeit a bit messy (definitely not as bad as I thought it would be). Poured the glaze over and yes the final outcome was worth the effort – light and fluffy, with the nice zing from the lemon zest and glaze.
Recipe courtesy: Taste of Home
- All purpose flour – 3 cups
- Unsalted butter – 226 grams
- Caster sugar – 2 cups
- Low fat milk – 1 cup
- Eggs – 4
- Lemon essence – 1.5 teaspoons
- Vanilla essence – 1.5 teaspoons
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Zest of 2 lemons or 1 tablespoon
For the lemon glaze
- Lemon Juice – 2 tablespoons
- Icing sugar – 1.5 cups
How to –
Pre-heat the over to 180 C. Sift the flour, baking powder and salt. Set aside.
In a mixing bowl, cream together the sugar and butter till light and fluffy. Gradually add the eggs one at a time. Beating well after each addition. Add the essence.
Now gradually add the flour and alternately with milk. Beat well after each addition. Finally stir the zest in.
Pour the batter into the greased and floured 10-inch bundt cake tin and bake for 50-60 minutes or till the toothpick inserted comes out clean.
Cool the cake on wire rack completely.
In mixing bowl, add the lemon juice and the icing sugar and mix with a wooden spoon till smooth. Spoon the glaze over the cooled cake and serve.