Simple Lemon Bundt Cake With Lemon Syrup Recipe 445

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
• Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
• Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
• With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
• Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.

Steps:

• Cake: Preheat Oven 350 degrees: Combine all of the dry ingredients in a bowl. Let the milk sit with the vinegar for a minute or two. Gently beat the eggs; add the vanilla, lemon juice and vegetable oil to the milk and slowly add to the dry ingredients, while stirring into the batter. Butter a bundt pan and add the batter. Bake approximately 35 - 40 minutes or until the toothpick test comes out clean. Cool for a few minutes on a rack, then gently loosen the cake from the pan, turn upside down wait a minute or two until the cake gently slips out. For the Syrup: Combine the ingredients for syrup in a small sauce pan and heat. Adjust the sweetness to your taste. Bring to a low simmer and turn the heat off. Let the mixture cool, then using a fork, gently poke the cake and drizzle the syrup over the cake.

Steps:

• Preheat oven to 350.
• Spray a 10 inch bundt pan with nonstick cooking spray and dust with flour.
• Cake:.
• Whisk yogurt, lemon zest, lemon juice and vanilla together in a small bowl.
• In a large bowl, beat butter, sugar, baking powder, baking soda for 3 minutes or until creamy.
• Beat in eggs, one at a time, until blended.
• On low speed, beat in yogurt mixture.
• Beat in flour until just blended.
• Pour into prepared pan.
• Bake 50 minutes or until a toothpick inserted in the the center comes out clean.
• Cool in pan on a wire rack 12 minutes.
• Inverting on rack and remove pan.
• Syrup:.
• While cake is cooling, bring syrup ingredients to a boil in a small saucepan.
• Reduce heat and simmer, uncovered, 12 minutes or until thickened.
• Brush over warm cake and let cool.
• Glaze:.
• Mix confectioner's sugar and just enough milk until smooth.
• Spoon over cooled cake.
• Let stand until glaze sets.