[1] This vibrant lemon Bundt cake is super easy to make. It is also a refreshing treat for warm days, even in the post-summer heat. Sour cream and lots of butter make for a moist crumb that is packed with rich flavour, while fresh lemon juice and zest add a little zing. Don’t love icing? A simple dusting of powdered sugar would also give the cake a nice, sweet finish.
[2] Ingredients for cake (serves 8 to 12)
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1 cup butter, softened to room temperature
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2 cups granulated sugar
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zest from 1 lemon
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4 large eggs, room temperature
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3/4 teaspoon salt
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2 teaspoons baking powder
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2 3/4 cups plain flour
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3 tablespoons cornflour
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1/4 cup fresh lemon juice (from 2-3 lemons)
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1/2 cup milk
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1 teaspoon vanilla extract
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1/4 cup sour cream or plain Greek yogurt
Ingredients for lemon glaze
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1 cup powdered sugar
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zest from 1 lemon, plus 3 tablespoons fresh lemon juice
Directions
[3] Preheat the oven to 177 degrees Celsius. With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about one or two minutes. Add granulated sugar and lemon zest to the butter, then mix until well combined.
[4] Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together salt, baking powder, plain flour and cornflour. Set aside. Mix lemon juice, milk and vanilla extract. Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined. Add in sour cream and mix until just combined.
[5] Grease the Bundt cake pan well and pour the batter evenly into it. Bake for 45 to 55 minutes, or until a cake tester comes out clean, with just a few moist crumbs stuck to it. Let it cool for 10 to 15 minutes, then remove the cake from the Bundt pan and let it finish cooling on a wire rack or plate.
[6] While the cake is cooling, prepare the icing. Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake. Allow the icing to set for about five minutes before serving.
Source: Tribune News Agency, August 27
