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We hope you got benefit from reading it, now let's go back to lemon bundt cake recipe. You can have lemon bundt cake using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Lemon Bundt Cake:
- Prepare 3 cup of flour.
- Prepare 2 tsp of baking powder.
- Prepare 1 cup of butter.
- Get 2 cup of sugar.
- Prepare 1 tsp of salt.
- Use 3 of eggs.
- Use 2 tbsp of lemon zest.
- You need 1/4 cup of lemon juice.
- You need 1 tsp of vanilla extract.
- Prepare 1 cup of milk.
- Take of Lemon Soak.
- Get 1/4 cup of Sugar.
- Take 1/4 cup of Lemon Juice.
- Provide of Glaze.
- Use 2 cups of powdered sugar.
- You need 3 tbsp of lemon Juice.
Steps to make Lemon Bundt Cake:
- Mix 3 cups of flour and 2 tsp of baking powder in a bowl.
- I another bowl mix 1 cup butter 2 cups sugar and 1 tsp salt (almost turn it in to kind of a lumpy paste).
- To the butter mixture add 3 eggs and mix it properly to turn the paste in to a fluffy batter..
- Then add 2 tbsp lemon zest, 1/4 cups of lemon juice and 1tsp vanilla and then mix it again..
- Now slowly add the dry mixture (flour and baking powder) in and incorporate it totally. Add 1 cup of milk to this mixture..
- Spray the Bundt pan with cooking spray. Put the batter in, tap the pan to release air. Bake for 50 minutes at 350 F or 180 C..
- For the soak, take 1/4 cup of sugar and mix it with 1/4 cup of lemon juice. Microwave it for 1 minute.
- When the cake is done, and is still slightly warm, without removing from the pan, poke deep holes and pore in the lemon mixture we made..
- Voilà Done. !!.
- Optionally you can also make the glaze. That is just 2 cups of powdered sugar with 3 tbsp of lemon juice. Pour over once the cake is cooled down..
Lemon Bundt Cake from Canadian Living Magazine. A perfect afternoon of reading magazines in English, baking a lemon bundt cake and a little taste of home. One of the things that I miss the most from home is being able to buy magazines in English. I've always loved them and we can occasionally get them at the PX, they are always a few weeks or. When the cake is cooked, remove from the oven, poke holes all over the surface and, while the cake is still warm, pour over the cooled syrup.
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