Ultra Lemon Bundt Cake
recipe requires 5 -6 lemons.
need approximately 1 cup of fresh squeezed lemon juice and 2 tablespoons and 1
plus 1 teaspoon fresh lemon zest
½ teaspoon lemon extract
Tablespoon freshly squeezed and strained lemon juice
14 Tablespoons unsalted
butter, softened ( 1 ¾ sticks)
cups granulated sugar rubbed with 1 T lemon zest
large eggs, separated
cream of tartar
cup freshly squeezed and strained lemon juice
cup plus 2 teaspoons granulated sugar
teaspoon lemon extract
plus 3 ½ Tablespoons powdered sugar
Tablespoons plus ¼ teaspoon freshly squeezed and strained lemon juice
Tablespoons unsalted butter, melted and cooled
make the lemon rind soak: Combine all of the ingredients and let stand in a bowl
for at least 15 minutes.
the oven to 350 F
and flour a 10 inch bundt pan.
the flour, baking soda and salt together and set aside.
the butter and shortening together on moderate speed in a mixer for 3-4 minutes.
Beat in the lemon zest rubbed sugar in 3 additions, beating on medium high speed
for 1 minute after each addition. Beat in the egg yolks and the lemon rind soak.
Be sure to scrape down the sides of the bowl as needed.
low speed, add the sifted flour mixture in 3 additions, alternating with the buttermilk
in 2 additions, beginning and ending with the flour mixture. The batter will be
scrape all of the batter into another large bowl and then clean the mixer bowl
scrupulously. Be sure to use hot, soapy water as you do not want any grease or
fat left in the bowl. Dry the bowl thoroughly.
the whip attachment, beat the egg whites until frothy. Add the cream of tartar
and continue beating until soft peaks have formed. Sprinkle the superfine sugar
over the soft peaks and then beat until firm peaks are formed—be sure to
stop before they become stiff.
one quarter of the egg whites into the batter gently but enough to incorporate
and lighten the batter. Then very gently fold the remaining egg whites into the
batter. Be sure to not collapse the egg whites—but at the same time, the
egg whites should be totally incorporated.
the batter into the bundt pan. Use spatula and gently even out the batter. Place
in the preheated oven and bake for 55 minutes, or until the cake pulls away a
bit from the sides and a toothpick inserted into the center of the cake comes
out clean. Check at the 45 minute mark and place foil over the cake if it is browning
While the cake
is baking make the Lemon Soaking Glaze: Combine the lemon juice and granulated
sugar in a small non reactive sauce pan. Set over medium low heat and stir to
dissolve the sugar. Remove from the heat when the sugar is dissolved and add the
lemon extract. As long as the cake is still warm when you spoon this glaze over
it, the temperature of the glaze itself will not matter.
cake from the oven and allow it to cool, in the pan, on a cooling rack for 10
minutes. Then invert the cake onto the cooling rack placed over foil or wax paper.
Spoon the Lemon Soaking Glaze over the cake, taking care to moisten both the sides
and the top. Let cool for 15 minutes.
it is cooling, make the Lemon GlazeTopping: Place the lemon juice, powdered sugar
and melted butter into either a bowl. Using a hand whisk mix until incorporated.
the 15 minutes are up and the cake is no longer moist from the glaze, pour the
Lemon Pouring Topping over the top of the cake, letting it cascade down the sides.
Tips: I don't know how much icing you like on your cake, but this recipe for
lemon glaze makes twice the amount I need. I made this cake for
a friend's birthday. She loves sugar, so as you can see from the picture below
the cake was VERY WELL covered. I still had a lot left over. I'd suggest cutting
the lemon glaze topping recipe in half.
here to print this recipe
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