Lemon Bundt Cake
Preparation time: 20 min
Cooking time: 45 min
Output: 10 to 12 servings
Ingredients
Cake
560 ml (2 1/4 cups) unbleached all-purpose flour
5 ml (1 teaspoon) baking powder
5 ml (1 teaspoon) baking soda
1 ml (¼ teaspoon) salt
180 ml (1/4 cup) unsalted butter, softened
430 ml (1 cup) sugar
Grated zest of 2 lemons
3 eggs
125 ml (1/2 cup) freshly squeezed lemon juice
125 ml (1/2 cup) buttermilk (see note)
Icing
375 ml (1 1/2 cups) icing sugar, sifted
30 ml (2 tablespoons) lemon juice, approximately
Preparation
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Generously butter and flour a 2.5 liters (10 cups) Bundt or tube cake pan.
Cake
In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Pour into the prepared pan and bake for about 45 minutes or until a toothpick
inserted in the center of the cake comes out clean. Let cool. Unmould from the
pan and cool completely on a wire rack. Set aside on a baking sheet.
Icing
In a bowl, combine the icing sugar and lemon juice. If necessary, add a little
juice or icing sugar so that the frosting is just runny.
Pour over the cooled cake so that the glaze drips over the sides.
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