Luscious Lemon Bundt Cake W/Lemony Cream Cheese Frosting |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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I found this recipe in the March ’06 Good Housekeeping Magazine and had to try it immediately! We all loved it! I made a few minor changes to the frosting: I used 4 cups sugar, 8 oz. cream cheese, 1 teaspoon vanilla, and I also added some grated lemon peel (maybe 1 tsp.) Both cake and frosting were deliciously lemony! :) Ingredients:
3 -6 lemons |
3 cups all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
2 cups granulated sugar |
1 cup butter, softened |
4 large eggs |
1 teaspoon vanilla |
1 cup buttermilk |
3 tablespoons lemon juice |
2 tablespoons grated lemon peel |
2 cups confectioners' sugar |
1/2 cup butter, softened |
4 ounces cream cheese, softened |
2 tablespoons fresh lemon juice |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 325°.
2. Grease and flour 12-cup bundt pan.
3. Cake:.
4. From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
5. Mix flour, salt and baking soda.
6. In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
7. On low, beat in eggs, 1 at a time, and vanilla.
8. Beat in flour mixture alternately with buttermilk.
9. Fold in peel and juice.
10. Spoon into pan.
11. Bake 60 to 70 minutes or until cake tests done.
12. Cool in pan 15 minutes, then invert onto rack.
13. Frosting:.
14. In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
15. Beat in juice and vanilla.
16. On high, beat until fluffy.
17. Spread over cooled cake.
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