I met my soul sister only a few years ago, we’re constantly encouraging one another between recipes, health, fitness and creating a warm environment for our families. I had some friends over for dinner last week and she stole the show with her delicious lemon bundt cake. It had the perfect balance of sweet and tanginess.
1 cup unsalted butter (2 sticks)
2 1/2 cups granulated sugar
6 large eggs
3 cups all purpose flour
2 tbsp finely grated lemon zest
1/3 cup fresh lemon juice (approximately 2 lemons)
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
Preheat oven 350 F (175C)
1/2 cup fresh lemon juice
1/2 cup granulated sugar
Combine the 2 ingredients in a small saucepan over medium heat. whisk mixture until sugar is absorbed.
1- Butter and flour a 12 cup bundt pan, set a side.
2- In a medium bowl, whisk flour, lemon zest, baking soda and set a side.
3-In an electric mixer, beat butter and sugar until light and fluffy, 4-5 minutes.
4-Add eggs, one at a time, beating well after each addition, mix in lemon juice.
5-Reduce mixer speed to low and alternate adding flour mixture and sour cream, beginning and ending with flour mixture.
6-Mix until just incorporated (do not over mix).
7-Scrape down the sides of the mixer, pour batter into the baking pan and firmly tap pan (picking up 2-3 inches off the counter and dropping pan back on the counter) to remove any air bubbles.
8-Bake until toothpick comes out clean, 55-50 minutes.
9-Allow cake to cool before cutting (30 minutes)
10-Poke holes all over the cake and brush with lemon syrup. If cake doesn’t absorb all the syrup, wait 20 minutes and add the rest.