Lemon Bundt Cake

This recipe is from Curly Girl Kitchen. This cake came out great – soft, tender, and delicious. It took a long time, but I will definitely make it again and perhaps I will be more efficient.

I started with lemon zest and sugar in my stand mixer bowl.

I used my fingers to rub the lemon zest into the sugar until it was fragrant and wet.

Then I added the softened butter and cream cheese.

And I mixed that into the sugar mixture.

I cracked the eggs into a measuring cup to make sure that it came to 8 fluid ounces.

I added the eggs one at a time to the stand mixer while it was running on medium.

Then I added the vanilla extract.

Next I sifted the cake flour and baking powder into a large bowl and added the salt.

Then I measured out lemon juice and milk.

I added the lemon juice to the milk. This appeared to be an intentional curdling.

I added the milk mixture and the flour mixture to the stand mixer alternating and in three additions each while the mixer was running.

The recipe called for a 12 cup bundt pan so I got the 75th anniversary bundt from my local kitchen shop.

I poured the batter into the prepared bundt pan.

I baked the cake for almost an hour.

After cooling for 10 minutes, I tipped the pan over to release the cake.

While it was cooling, I prepared the lemon sugar topping. I melted some butter.

I added some lemon zest and sugar to a small bowl.

I used my fingers to rub the lemon zest into the sugar.

I used a pastry brush to brush the melted butter on the top and sides of the cake. And then rubbed the lemon sugar on the top and sides.

The lemon flavor was nicely distributed throughout the cake and the topping added some extra burst of lemon.