Lemon Bundt Cake

By Tbird

Ingredients

• Glaze:
• Grated zest plus 3 T juice from 3 lemons
• 3 c flour
• 1 t baking powder
• 1/2 t baking soda
• 1 t salt
• 1 t vanilla extract
• 3/4 c buttermilk, preferably low fat
• 3 large eggs plus 1 large yolk, at room temperature
• 18 T (2 1/4 sticks) unsalted butter, at room temperature
• 2 c sugar
• 2-3 T lemon juice
• 1 T buttermilk
• 2 c confectioners' sugar

Details

Servings 12

Preparation

Step 1

Cake:

Adjust oven rack to lower middle position; heat oven to 350 degrees. Spray Bundt pan with nonstick baking spray with flour. Mince lemon zest to fine paste (2 T). Combine zest & lemon juice in small bowl; set aside to soften (10-15 minutes).

Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs, scrape down bowl again. Reduce to low speed; add about 1/3 of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with spatula to incorporate any remaining flour. Scrape into prepared pan.

Bake until top is golden brown and wooden skewer inserted into center comes out with no crumbs attached; 45 - 50 minutes.

Glaze:

While cake is baking, whisk 2 T lemon juice, buttermilk, and confectioner's sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.