Lemon Bundt Cake-ATK

Lemon Bundt Cake-ATK
Adapted from sites.google.com
Lemon Bundt Cake-ATK

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from sites.google.com

Ingredients

  • Lemon Bundt Cake

  • From: The Complete America’s Test Kitchen TV Show Cookbook

  • Cake:

  • 3

    Tablespoons lemon zest

  • 3

    Tablespoons lemon juice

  • 3

    cups (15 ounces) all-purpose flour

  • 1

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1

    tsp table salt

  • 18

    Tablespoons (2 1/4 sticks) unsalted butter, room temp

  • 2

    cups (14 ounces) granulated sugar

  • 3/4

    cup buttermilk

  • 1

    tsp vanilla extract

  • 3

    large eggs, room temp

  • 1

    egg yolk, room temp

  • Glaze:

  • 2

    cups (8 ounces) powdered sugar

  • 2-3

    Tablespooons lemon juice

  • 1

    Tablespoon buttermilk

Directions

Oven: Preheat oven to 350 degrees. Pan: 12-cup Bundt pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously. 1. Zest/Juice: Mince lemon zest into a fine paste and combine with lemon juice. Set aside for 10 minutes. 2. Dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a large bowl. 3. Wet ingredients: Combine the lemon juice mixture, buttermilk, and vanilla in a small bowl. Set aside. 4. Cream: Using a stand mixer with paddle attachment, cream the butter with sugar until light and fluffy, about 3 minutes.. Add eggs and yolk, one at a time, mixing thoroughly. Scrape sides of bowl. 5. Combine dry & wet: On low speed, alternately add dry ingredients in three additions and buttermilk in two additions. Don't overmix. Finish with a spatula. 6. Bundt Pan: Spoon batter into bundt pan and smooth the top with a spoon or spatula. Lightly tap on counter a couple times to remove air bubbles. 7. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 45-50 minutes. Cool for 10 minutes before adding glaze. 8. Glaze: While the cake is baking, whisk together the powdered sugar, 2 T of lemon juice and buttermilk until smooth. Add lemon juice as needed to get a pourable glaze. After the cake has cooled for 10 minutes, invert onto a rack. Pour half the glaze over the warm cake and cool for 1 hour. Then pour remaining glaze over the cake and let cool completely.

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