Lemon Bundt Cake from Canadian Living Magazine. A perfect afternoon of reading magazines in English, baking a lemon bundt cake and a little taste of home.
1 3/4 cups sugar
4 1/2 teaspoons lemon zest
1 cup butter, room temperature
1/3 cup lemon juice
2 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 cup powdered sugar
2 Tablespoons lemon juice
1 Tablespoon water
1 3/4 cups powdered sugar
3 Tablespoons lemon juice
Preheat oven to 350°. Spray baking spray generously in a 10-cup Bundt pan.
Add sugar and lemon zest to a bowl of an electric mixer. Turn on low and let the oils rub into the sugar.
Add butter and beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add lemon juice.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Stir dry ingredients into butter mixture, alternating with buttermilk, making 3 additions of flour and 2 of buttermilk.
Scrape batter into prepared pan, smoothing top. Bake until a cake tester comes out clean, about 40 to 45 minutes. Let cool in pan for 15 minutes, invert onto rack and transfer to cake plate.
In a microwaveable bowl, whisk together powdered sugar, lemon juice, and water. Microwave until warm, about 30 seconds. Brush over warm cake. Let cool completely.
To make the glaze, whisk sugar and lemon juice until smooth. Whisk in water 1/2 teaspoon at a time if necessary. Drizzle over cake at let set before serving.
Lemon Bundt Cake recipe from Canadian Living.