Lemon Bundt cake Cooking with Joel
Today I am making a lemon bundt cake for dessert.
For the Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
For the Lemon Glaze:
1 1/2 cups powdered sugar
1/4 cup fresh lemon juice
Zest of 1 lemon
For Garnish (optional):
Thin lemon slices
Fresh mint leaves
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and lemon zest and mix until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and lemon juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Set aside.
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes.
Carefully invert the cake onto a wire rack set over a baking sheet or parchment paper. Remove the pan and let the cake cool completely.
Once the cake is cool, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
Garnish the cake with thin lemon slices and fresh mint leaves, if desired.
Slice and serve your Extreme Lemon Bundt Cake, and enjoy its bright, tangy flavor!
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