Tuesday, April 5, 2016

Lemon Bundt Cake with a Vanilla Butter Glaze



I think my lemon kick was contagious because this cake recipe was chosen and baked by my husband. I couldn't help but laugh when he told me he was leaning towards a lemon cake for Easter.

I was also happy he chose a dessert that would fit perfectly in my new cake dish. I have been looking for a cake stand with a glass dome cover for a while and was lucky to stumble upon this one at Home Goods several weeks ago (and it was only $19.99!!). Isn't it pretty?


This simple lemon cake with a vanilla glaze made the perfect Easter dessert and would work well through spring and summer. After a fabulous Polish feast for dinner, this cake was the perfect sweet and bright note.


Lemon Bundt Cake
Source: Martha Stewart

Ingredients
  • 1 cup (2 sticks) unsalted butter at room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 Tbsp finely grated lemon zest
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2.5 cups granulated sugar
  • 6 large eggs
  • 1 cup sour cream
Directions
  • Preheat oven to 350 degrees F
  • Butter and flour a 12 cup Bundt pan
  • In a medium bowl, whisk together flour, lemon zest, baking soda and salt; set aside
  • Using an electric mixer, beat together the butter and sugar on medium high until light and fluffy; 4-5 minutes. Add eggs one at a time, beating well after each addition. Mix in the lemon juice.
  • With mixer on low, alternately add flour mixture and sour cream, beginning and ending with the flour mixture. Mix until just incorporated - do not overmix. 
  • Spoon batter into the prepared pan and smooth the top with a rubber spatula. Firmly tap pan on a work surface to level batter. 
  • Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. If the cakes begins to brown to quickly, tent loosely with aluminum foil. 
  • Let cake cool in the pan 30 minutes, then turn onto a rack to cool completely. 
Vanilla Butter Glaze
Source: Food.com

Ingredients

  • 3 Tbsp melted butter
  • 2.25 cups confectioners' sugar
  • 3 Tbsp water
  • 1.5 tsp pure vanilla extract
Directions
  • Whisk the melted butter, sugar, water and vanilla extract until smooth
  • Let stand 3 minutes or until it starts to thicken
  • Drizzle over the cake




 photo marysig_zps976fc4b2.png

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10 comments:

  1. Lemon cake is probably my favorite dessert ever --- and that glaze just takes it over the top!

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    Replies
    1. It really did! I'm so glad he added it.

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  2. This is a beautiful cake! I love Lemon cake and it's even better as a bundt cake! Plus that glaze looks to die for :D

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    Replies
    1. I'm really loving all things lemon these days! The zest in the cake really popped.

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  3. OOh! Love anything lemon! Gorgeous!

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  4. The cake dish is so pretty! And this cake sounds great too! Never made lemon cake before but do love lemons!

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  5. This would be a perfect cake for my mom on Mother's Day, because she absolutely loves pound cakes.

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    Replies
    1. Yes, it was very much the consistency of a pound cake!

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