The weather in Arizona has been quite lovely these past few days. It feels as if our short spring is right around the corner. And nothing says spring like lemons! Lemon bundt cake, that is.
Ingredients:
Cake
1 1/4 cups flour, sifted
1 1/4 cups cake flour, sifted
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tbs. lemon zest
3 tbs. fresh lemon juice
1 tbs. vanilla extract
1/4 cup vegetable oil
1 cup sugar (adjust according to taste)
2 eggs, room temperature
1 cup milk – milk plus 1 tbs. lemon juice (or buttermilk)
Lemon syrup:
1/2 cup sugar
1/2 cup freshly squeezed lemon juice
Frosting:
8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
2 tbsp. lemon juice (add more or less depending how tart the lemons are)
1 1/2 cups sifted confectioner’s sugar (adjust according to taste)
Preheat Oven 350 degrees. Generously coat a Bundt pan with nonstick cooking spray and dust the pan with all-purpose flour. Sift the all-purpose flour, and cake flour into a medium bowl, along with the baking powder, baking soda, and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle gently beat lemon juice, lemon zest, vegetable oil, milk and sugar; adding the eggs 1 at a time. Reduce the speed to low and slowly add to the dry ingredients, be careful not to over beat. Scrape down the side of the bowl and fold the batter until it is blended.
Pour the batter into the prepared pan and use a spatula to smooth the surface. Tap pan on the counter to help remove any air. Bake in the middle of the oven for about 35 - 40 minutes or until the toothpick test comes out clean, rotating the pan halfway through. Let the cake cool on a rack for 30 minutes.
While the cake is baking in a small saucepan, combine the sugar with the lemon juice and bring to a boil. Simmer over medium heat, stirring, until the sugar dissolves, about 3 minutes. Let the lemon syrup cool slightly.
Invert the cake onto a wire rack set over a baking sheet. Using a wooden skewer, poke holes evenly all over the cake and brush with the lemon syrup. Let the cake cool completely. Alternatively, I have also used a plastic knife to loosen the cake from the pan and poured syrup over the cake while it is still in pan. Once cake has cooled completely, I inverted the cake directly onto my cake platter.
To make the cream cheese frosting, cream together the cream cheese and butter. Mix in the lemon juice, and then gradually stir in the powdered sugar. Frost cake just before serving.
To frosting the cake, spoon frosting into a pastry bag with no tip attached. Starting in the hole of the bundt cake, squeeze and drag frosting up and over, stopping about 3/4th way down the cake. Repeat all around cake. Frost cake right before serving. Adorn cake with a silk flower or a tissue paper pom pom.
The unfrosted bundt cake can be stored in an airtight container for up to 3 days.
This cake is soft and moist with a deliciously light lemon flavor. Surprisingly easy to make, your friends will think you bought it from Nothing Bundt Cake. This cake will make you feel like it is spring time!
Cake
1 1/4 cups flour, sifted
1 1/4 cups cake flour, sifted
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tbs. lemon zest
3 tbs. fresh lemon juice
1 tbs. vanilla extract
1/4 cup vegetable oil
1 cup sugar (adjust according to taste)
2 eggs, room temperature
1 cup milk – milk plus 1 tbs. lemon juice (or buttermilk)
Lemon syrup:
1/2 cup sugar
1/2 cup freshly squeezed lemon juice
Frosting:
8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
2 tbsp. lemon juice (add more or less depending how tart the lemons are)
1 1/2 cups sifted confectioner’s sugar (adjust according to taste)
Preheat Oven 350 degrees. Generously coat a Bundt pan with nonstick cooking spray and dust the pan with all-purpose flour. Sift the all-purpose flour, and cake flour into a medium bowl, along with the baking powder, baking soda, and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle gently beat lemon juice, lemon zest, vegetable oil, milk and sugar; adding the eggs 1 at a time. Reduce the speed to low and slowly add to the dry ingredients, be careful not to over beat. Scrape down the side of the bowl and fold the batter until it is blended.
Pour the batter into the prepared pan and use a spatula to smooth the surface. Tap pan on the counter to help remove any air. Bake in the middle of the oven for about 35 - 40 minutes or until the toothpick test comes out clean, rotating the pan halfway through. Let the cake cool on a rack for 30 minutes.
While the cake is baking in a small saucepan, combine the sugar with the lemon juice and bring to a boil. Simmer over medium heat, stirring, until the sugar dissolves, about 3 minutes. Let the lemon syrup cool slightly.
Invert the cake onto a wire rack set over a baking sheet. Using a wooden skewer, poke holes evenly all over the cake and brush with the lemon syrup. Let the cake cool completely. Alternatively, I have also used a plastic knife to loosen the cake from the pan and poured syrup over the cake while it is still in pan. Once cake has cooled completely, I inverted the cake directly onto my cake platter.
To make the cream cheese frosting, cream together the cream cheese and butter. Mix in the lemon juice, and then gradually stir in the powdered sugar. Frost cake just before serving.
To frosting the cake, spoon frosting into a pastry bag with no tip attached. Starting in the hole of the bundt cake, squeeze and drag frosting up and over, stopping about 3/4th way down the cake. Repeat all around cake. Frost cake right before serving. Adorn cake with a silk flower or a tissue paper pom pom.
The unfrosted bundt cake can be stored in an airtight container for up to 3 days.
This cake is soft and moist with a deliciously light lemon flavor. Surprisingly easy to make, your friends will think you bought it from Nothing Bundt Cake. This cake will make you feel like it is spring time!
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