| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Servings |
servings
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Ingredients
- 12oz/340g/ 3 sticks unsalted butter softened
- 2 1/4cup/525g sugar
- 5 large Eggs
- 3cup/16oz/470g All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Coarse Salt
- 1 tsp Vanilla Extract
- 3/4 cup/180ml Whole Milk
- 1/4 cup/60ml lemon juice
- 3 tbsp lemon zest
Lemon Glaze
- 1/4 cup/60ml lemon juice
- 1/2 cup/100g sugar
Ingredients
Lemon Glaze
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Instructions
- Heat oven to 350 degrees Fahrenheit or 180 degrees Celsius
- It’s important that all the ingredients be room temperature and not ice cold. The butter should be left out of the fridge until soft. The eggs should be room temperature. The batter will come together easily if all the ingredients are room temperature.
- In a cup, mix milk, lemon juice and lemon zest. In a bowl, whisk flour, salt, baking powder and baking soda.
- Put the soft butter into the bowl of a stand mixer. Save the wrappers. Cream the butter and sugar on medium speed for 3 minutes. Scrape down the sides. Cream on medium for another 2 minutes.
- Add the eggs one at a time. Wait and make sure each egg is fully incorporated into the batter before adding the next. Now add the vanilla extract, mix. Scrape down again. Add flour mixture in thirds alternating with milk mixture. End with flour. Do not over mix. Scrape down, all the way into the center where flour can hide. Mix for a few seconds by hand and the batter is ready.
- Here’s where the butter wrappers come in handy. I always use them to butter my cake pans. Get in every crevice of the pan you're using - I'm using a bundt pan (10-12 cup). Put a little bit of all purpose flour in your bundt pan, turn it around to coat the whole pan. Tap out the excess over your sink. Spoon the batter into the pan. Spread it out evenly. Tap the pan on your counter a few times.
- Bake the cake in the heated oven for 55 minutes. Check the cake after 45 minutes.The cake is ready when you insert a toothpick and it comes out clean or with a few crumbs. Cool the cake on a rack for 10 minutes. After 10 minutes, the cake is hot but we can turn it out. Take an offset spatula or butter knife, gently pull around the edges. Turn it over onto rack. Set rack over a baking sheet.
- When the cake is almost finished baking, heat up lemon juice and sugar together in a small saucepan. Do not boil, heat only until sugar is melted.
- Spoon or brush lemon glaze all over cake. Use all of the glaze or save some to use after the cake is completely cool. Let the cake cool completely on the rack. Spoon more glaze over cake if you wish. Slice and serve.
Recipe Notes
The Cake Looks Great, cant wait to try it myself Thanks.
Enjoy 😀