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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Information, picture, and recipe from . Tall, moist, majestic - cake needs bragging rights. The Bundt cake pan was invented by the Nordicware Company in response to a trio or Hadassah Ladies who asked David Dalquist, to replicate their Old Country `boondt' pan. Read more . It was 1946; the rest is history. Ingredients:
ingredients |
cake |
2 cups sugar |
zest of two lemons, finely minced |
1 cup unsalted butter, almost room temperature |
4 eggs |
2 yolks |
2 teaspoons pure vanilla extract |
2 tablespoons lemon juice |
1/2 teaspoon lemon oil or extract |
1 1/3 cup evaporated milk |
1/4- 1/2 teaspoon citric acid, optional |
3 3/4 cups all purpose flour |
4 teaspoons baking powder |
1/2 teaspoon baking soda |
3/8 teaspoon salt |
lemon syrup |
3/4 cup water |
1/2 cup lemon juice |
1 1/2 cup sugar |
1/2 teaspoon lemon oil or extract |
1/2 teaspoon citric acid, optional |
Directions:
1. Instructions
2. Preheat the oven to 350 degrees F.
3. Line a baking sheet with parchment paper.
4. Spray a 12-cup Bundt pan liberally with nonstick cooking spray.
5. In a food processor (a large one, otherwhise use your mixer), pulverize the sugar and zest for 2 minutes.
6. Add in eggs, yolks and extracts and blend well.
7. Add in remaining ingredients and blend into a smooth batter.
8. Pour into cake pan and bake 1 hour or until cake tests done.
9. It should be lightly golden brown, puffed up and firm to the touch when you press your fingers on it.
10. Invert onto serving platter.
11. ===================================================
12. Meanwhile, for the lemon syrup, in a small saucepan, bring all ingredients to the boil.
13. Let simmer 5 minutes.
14. Cool.
15. Poke holes all over cake with a cake tester.
16. Drizzle on some of the syrup.
17. Let set.
18. Then, using a pastry brush, bursh repeated coats of the syrup on every 10 minutes or so.
19. Repeat until the syrup is used up.
20. Yield
21. Serves 12-16
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