3 cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1
cup unsalted butter, softened
2
cups sugar
3
eggs
1/2 cup
buttermilk
1/2 cup
of sour cream
4
tablespoons lemon juice
Zest
of 2 lemons (about 2 tbsps.)
1
teaspoon of vanilla
Pre-heat
oven to 300 degrees
Sift
flour, baking powder, and salt and set aside. In another bowl, cream butter and
sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour
cream, lemon juice, vanilla, and lemon zest.
Mix half of the flour mixture into the butter mixture. Mix in
the buttermilk and then add in the remaining flour mixture. Mix just until
the flour disappears. Pour the cake batter into a Bundt pan
that has been generously greased and floured. Bake for 60 to
70 minutes or until a toothpick inserted in the center of
the cake comes out clean. Remove the cake from the
oven and allow to cool for 5 minutes. Turn the cake over on
a cake platter. Spread half of the lemon glaze over the warm
cake so that the glaze can soak into the cake. Let the cake cool
completely and drizzle the remaining glaze over the cake.
Lemon Glaze
1/4
cup butter, softened
1
1/2 cup powdered sugar
3
tablespoon lemon juice, at room temperature
Cream
the butter and slowly add powdered sugar and lemon juice. Beat well
until the glaze is a creamy smooth consistency.
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