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.

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.


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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