Lemon Bundt Cake

22 May Lemon Bundt Cake

Lemon Bundt Cake

Dry Ingredients:

1 ⅓ Cups (213g) C9 All-Purpose Baking Flour
1 Tsp (5g) Baking Soda

Wet Ingredients:

1 ¼ Cups (250g) Sugar
1 ¼ Cups (284g) Butter, softened
6 Eggs (300–312g)
1 Lemon (15g) worth of zest and juice

Lemon Glaze

1 Cup (120g) Icing Sugar
2 Tbsp (30g) Lemon Juice

Batch Yield: 1 Bundt Cake

Method:

1. Preheat oven to 350°F
2. Sift together baking flour and baking soda, set aside
3. In a large bowl, cream together butter and sugar until fluffy
4. Add one egg at a time to the butter and sugar, mixing well with each incorporation
5. Gradually add sifted dry ingredients, the lemon juice and the lemon zest
6. Scrape batter into a greased bundt pan, making sure to level out the batter in the pan
7. Bake for 45–55 minutes, or until an inserted skewer comes out clean
8. Once the cake is cool enough to remove from the pan, but still slightly warm, mix together ingredients for the lemon glaze and drizzle over the cake

Some Tips:

Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.