Lemon Bundt Cake
By DeBruynC1
Ingredients
- 1cup1 cup unsalted butter, room temperature, plus more for greasing pan
- 3cups3 cups all-purpose flour, plus more for dusting pan
- 2tablespoons2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
- 1/3cup1/3 cup minced crystallized ginger (optional but YUM!)
- 1teaspoon1 teaspoon baking soda
- 1teaspoon1 teaspoon salt
- 2 1/2cups2 1/2 cups granulated sugar
- 6large6 large eggs
- 1cup1 cup sour cream
- Confectioners’ sugar, for dusting cake
Details
Servings 12
Adapted from thelifeandtimesofawanderingjew.blogspot.com
Preparation
Step 1
1. Preheat oven to 350°. Grease a 12-cup bundt pan with butter and dust with flour.
In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
2. Beat butter and granulated sugar on medium-high with an electric mixer until light and fluffy, about 4 to 5 minutes. Add eggs one at a time; mix in lemon juice.
3. Set mixer on low and alternatively add flour mixture in 3 parts and sour cream in 2 parts. Mix just until flour and sour cream are incorporated, making sure not to over mix.
4. Spoon batter into bundt pan and smooth top with spatula. Firmly tap pan on counter to level the batter.
5. Bake for 55 to 60 minutes or until a toothpick inserted in centre of cake comes out clean. If cake browns too quickly, cover pan loosely with aluminium foil.
Let cake cool for 30 minutes in bundt pan. Then turn out onto a rack to cool completely.
Dust with confectioners’ sugar before serving.
6. Store for up to 3 days, wrapped tightly in plastic and keep at room temperature.
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