LEMON CAKE WITH LEMON GLAZE
-
10-inch Bundt pan or large ring mold Bundt pan or large ring mold
- Mixing bowls
- Electric mixer
- Sifter
- Measuring cups and spoons
- Cooling rack
Ingredients
- 3/4 cup softened butter
- 1 1/4 cups sugar
- 8 egg yolks
- 2 1/2 cups flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon rind
Directions
- Preheat your oven to 325°F (160°C).
- Cream the butter and sugar together until light and fluffy.
- In a separate bowl, beat the egg yolks until they are light and lemon-colored. Blend these into the creamed mixture.
- Sift together the flour, baking powder, and salt. Resift this mixture three times to ensure even distribution.
- Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. After each addition, beat the batter thoroughly.
- Mix in the vanilla extract, lemon rind, and lemon juice. Beat the entire batter for an additional 2 minutes.
- Pour the batter into a greased Bundt pan and bake for approximately 1 hour, or until a cake tester inserted into the center comes out clean.
- Remove from the oven and let the cake cool for 10 minutes before inverting it onto a serving platter.
Lemon Glaze
- 2 cups powdered sugar
- 1-2 tablespoons fresh lemon juice
- 1-2 teaspoons buttermilk
- Zest of one fresh lemon
Tips for Success
- Ensure your butter is at room temperature for the best creaming results.
- Resifting the dry ingredients three times results in a finer cake texture.
- Use fresh lemon for the juice and zest for the most vibrant flavor.