Mmmmm, I’ve been thinking about this cake ever since I had it at our friend Linda’s house a couple of months ago on New Years Eve.
We went to a potluck Easter Brunch at the Deputy Ambassador’s house this Saturday so I decided to try to make my friend’s Linda’s lemon cake. I’ve had this at her house and once I taste it I just want to eat the whole cake! It has an amazing subtle lemon flavor and is so delicious you want to keep eating it.
I of course didn’t have a bundt cake pan so I had to go searching for one on Friday evening (the exciting life I lead). I luckily found one…but it looks like this. As long as it tastes good, who cares!
Ingredients:
For the cake:
3 cups sifted all purpose flour
2 teaspoons baking powder (recipe calls for double acting baking powder but I used regular)
1/2 teaspoon salt
1/2 lb butter
2 cups sugar
4 eggs
1 cup milk
2 lemons, rind of, finely grated
For the Glaze:
1/2 cup lemon juice
Directions:
Adjust oven rack 1/3 from bottom of oven. Preheat oven to 350 degrees. Butter 9×3-1/2-inch tube pan and dust it lightly with fine dry breadcrumbs (I used flour and it worked fine).
Sift flour, baking powder, and salt and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
Bake for 1 hour and 10 to 15 minutes until a cake tester comes out dry.
Let cake stand in pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or waxed paper and prepare glaze. (
I was nervous about this part but the cake came right out)
(I was planning on going to bed and finishing the glaze in the morning because it was 9:30 and past my bedtime, but luckily I read the recipe again and realized the glaze needs to be applied while the cake is hot, but luckily the glaze is SUPER easy).
The glaze must be used immediately after it is mixed. Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.
Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate. (I just used my hands)
Do not cut for at least several hours. (
It’s a good thing I needed to bring this to the brunch or I would definitely not be able to wait a couple hours).
This picture does not do the cake’s deliciousness justice. Go and make this cake right now!!
bosas-from-us.com 
This looks so yummy! I'm definitely going to make it and will also have to find a bundt tin….probably as well on a Friday night! And I don't even have kids!!! xoxo Jill (and Andy cuz he will be eating most of it I'm sure).
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You should definitely make it! I think you could make this in a regular cake pan but it's nice to have the glaze in the middle part too of the bundt. Andy can bring some for lunch 🙂 We got your invite, it's so cute! and the map is amazing!!
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Glad it worked out! It's awesome that Adam is going to grow up thinking that bundt pans have hearts on them.
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