Pucker Up for this Lemon Cake

You know what they say about when life gives you lemons? Well, if you happen to be given lemons and don’t know what to do with all of them, go ahead and juice them. Put the juice in ice cube trays and freeze until ready to use.

Then dump cubes in a freezer bag and keep frozen until you need them. Now that is using your noggin!

Super Lemon Bundt Cake

Ingredients:

Lemon Cake

• 2 1/4 cups all-purpose flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 4 eggs
• 2 cups sugar
• 1 tsp vanilla extract
• 2 tbs lemon zest
• 3 tbs lemon juice
• 1 1/4 cups whole milk
• 10 tablespoons unsalted butter, cubed

Lemon Glaze

• 1 1/2 cups powdered sugar
• 3-5 tbs lemon juice

Lemon Sugar Topping

• 1 tbs lemon zest
• 1 tbs granulated sugar

Directions:

1. Preheat oven to 350 degrees.
2. Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.
3. Lightly whisk flour, baking powder and salt in a small bowl and set aside.
4.  Beat eggs on low until they are thickened and very pale yellow in color.
5. Turn mixer on low and slowly add sugar to the running mixer. Beat on medium-high speed until light and fluffy.
6. Stir in vanilla, lemon juice, and lemon zest.
7. Slowly pour in dry ingredients on low-speed until combined.
8. In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along.
9. Pour into batter and mix until smooth. The batter will be very thin.
10. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
11. Once done, remove cake from oven and allow to cool for 5 minutes in pan.
12. Release the sides of the cake with a butter knife to ensure it isn’t going to stick.
13. Turn cake onto a large round platter or cake stand.
14. Allow cake to finish cooling until warm to the touch.

GLAZE:

Whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get the desired consistency. Once

Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top.

LEMON SUGAR: For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes.Cake will stay soft and moist for 3 days stored in an airtight container.

Quick Tip:Cake will stay soft and moist for 3 days stored in an airtight container. If it lasts that long.

Photo and recipe courtesy of Jessica of Sprinkle Some Sugar.