Recipe From a Farmer’s Table – Lemon Bundt Cake

In the next week, we will be highlighting our favorite recipes, using SUGAR!  This one is a favorite.

LEMON BUNDT CAKE
from Robin’s kitchen
This is a terrific recipe, perfect for practically any occasion
!

If you have them, us fresh Meyer lemons, or any fresh lemons.  Be sure to read asterik notes before starting recipe.

Grease interior of bundt pan with butter or non-stick cooking spray.  Preheat oven to 300 degrees.

Sift together, then set aside:
3 C. flour*
1 tsp. baking powder
1/4 tsp. salt

In a large mixing bowl, cream together:
1 C. butter, softened
2 C. sugar

Beat in:3 eggs, one at a time

Incorporate the dry ingredients into the butter mixture, alternating with 1 C. buttermilk**.  Begin and end with flour mixture.

Add:3 Tbsp. fresh lemon juice (or more, 4-5 Tbsp, just reduce milk by same amount of additional juice)
Grated zest of 2 lemons

Pour batter into greased bundt pan, bake for 45-55 minutes, or until toothpick comes out clean.

Once out of the oven, let rest for a bit.  Gently run a table knife around the edges and the interior tube.  Turn upside down onto a rack; cool.

Glaze:

1/4 C. soft butter
1-1/2 C. powdered sugar
3-4 Tbsp. fresh lemon juice

Drizzle glaze over cooled cake.  Store in an airtight container.  Enjoy!

*whole wheat flour makes a heavier, denser cake, which is no less delicious!

** if using dried buttermilk, add buttermilk powder with sifted ingredients, and add plain milk with the liquid ingredients.

 

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