Lady Bird Lemon

By chelyc13

Ingredients

• FOR CAKE:
• 3/4 cup butter, at room temp, plus melted butter for greasing the pan
• 2 1/2 cups cake flour, plus more for dusting the pan
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 8 egg yolks
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 teaspoons freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• FOR LEMON ICING:
• 2 cups confectioners' sugar
• 1/4 cup unsalted butter, at room temperature
• 1 tablespoon freshly grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons heavy cream, plus more as needed

Details

Servings 10

Preparation

Step 1

1. Preheat the oven to 325. Brush the inside of a 10 cup bundt pan throughly with the melted butter and dust it lightly with flour.

2. Whisk the flour, baking powder, and salt in a medium bowl until thoroughly combined.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2 to 3 minutes, until light and fluffy. In a medium bowl, whisk the egg yolks until they are light and lemon colored, then add them to the butter-sugar mixture and beat until just blended.

4. With the mixer on low, add the flour mixture ( in three increments) alternately with the milk ( in two increments), beginning and ending with the flour and beating until thoroughly incorporated after each addiiton. Add the vanilla, lemon zest, and lemon juice; beat for 2 minutes.

5. Pour the batter into the prepared pan, smooth the top,and bake for about 1 hour, until a cake tester inserted in the center comes out clean. Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely. Pour the icing over the cooled cake and serve. The cake will keep in an airtight container at room temperature for up to 2 days. ( The un-iced cake will keep, wrapped well in a layer of plastic and a layer of foil, in the freezer for up to 2 weeks.

FOR ICING:

Combine the confectioners' sugar with the butter, lemon zest, lemon juice, and cream in a small bowl and stir vigorously until the mixture is smooth, thick, and pourable. Add more cream if needed to obtain the desired consistency.