Lemon Bundt Cake

By srumbel

Today though we are talking Lemon Bundt Cake.
Oh my is this good. Seriously.
from onsuttonplace.com

Ingredients

• 3 sticks unsalted butter at room temp.
• 2 c. sugar
• 5 eggs
• 2 t. fresh lemon zest
• 2 T. fresh lemon juice
• 1 1/2 t. vanilla
• 3 c. flour
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 3/4 t. salt
• 1 c. milk
• Glaze
• 3 T. lemon juice
• 1 T. milk
• 2 C. powdered sugar

Preparation

Step 1

Preheat oven to 350 degrees.
In the bowl of a standing mixer beat the butter and sugar until fluffy. At least 4 min.
Add eggs one at a time mixing well between additions.
Add lemon juice, lemon zest and vanilla.
In a separate bowl combine flour, baking powder, baking soda and salt.
Add flour mixture and milk alternating additions beginning and ending with the flour mixture.
Pour into 10 in. prepared fluted bundt pan.
Tap pan on the floor several times to settle the batter.
Bake for 50 min.
Watch closely towards the end so it doesn't get too brown on the outside.
Remove from oven and let cool for 15 min.
While cake is cooling mix your glaze, adding more juice or milk to get desired consistency.
You want thick but pourable.
Remove cake from pan and top with 1/2 of glaze.
Let cool another hour and add remaining glaze.
Enjoy!

The baking time on the original recipe was 1 hour which I shortened to 50 min. Watch the cake closely after about 45 min. so the outside doesn’t get too brown. I took this cake out of the oven in the knick of time! I put my cake out onto the plate of my cake carrier and that was a mistake. The glaze ran down the cake and into the seal of the carrier plate. What a mess. I would suggest using a large plate or even a cookie sheet until the cake and glaze are cooled completely. Then move it to your serving plate or cake carrier. Live and learn!