lemon bundt cake

I decided to make this cake because it sounded fresh and light- something perfect for a hot August day, and because I am not a lemon dessert kinda girl. Lemon pie, lemon bars, lemon cupcakes- no thanks. And that's a good thing, because this was made for my sister-in-law who has a brand new babe, and for my mom who just moved into a new house, and for my sister who is eating for two. And they all happen to like lemon (I think!). So, as you can see, there were lots of good reasons to try my hand at a lemon cake, and lots of reasons why I shouldn't be eating all of it myself. {And if even this non-lemon lover liked it, that's atleast one good reason you should try it too!}

Let it be noted: I didn't make this alone- Gen zested and juiced a dozen lemons, and Ivy discarded the peels :)


Recipe adapted from "Barefoot Contessa Parties!"

Ingredients:

2 sticks unsalted butter, at room temp

2 1/2 cups sugar, divided

4 large eggs, at room temp

1/3 cup of grated lemon zest (6-8 lemons)

3 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3/4 cup fresh lemon juice, divided

3/4 cup buttermilk, at room temp

1 tsp vanilla

For the glaze:

2 cups powdered sugar

2-4 T milk or cream

1 T fresh lemon juice

Directions:

Preheat oven to 350.

Spray bundt pan with PAM baking spray.

1. Cream the butter and 2 cups of sugar in standing mixer for 5 minutes, until light and fluffy.

2. With the mixer on medium speed, add the eggs one at a time, and the lemon zest.

3. Sift together the flour, baking powder, baking soda, salt in a small bowl and set aside.

4. In another bowl, combine 1/4 cup lemon juice with the buttermilk and vanilla.

5. Add the flour and buttermilk mixtures alternately to the batter, starting and ending with the flour.

6. Pour batter in prepared pan and bake for 50 minutes.

for the syrup:

Combine 1/2 cup sugar with 1/2 cup lemon juice in small saucepan. Cook over low heat untul sugar dissolves.

When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and allow to sit on a wire rack set over a sheet pan. Spoon the lemon syrup over them. Let cool completely.

for the glaze:

Mix powdered sugar with milk or cream until desired consistency. Add 1 T lemon juice. Spoon over cooled cake.

enjoy!