Its been a while since I’ve baked something let alone an entire cake. Since we had a number of storms this weekend and it was pretty much a home-day I decided to make use of our costco bag of lemons by making a lemon cake!
Here is the pinterest recipe I used with some adjustments:
https://www.cookingelegant.xyz/2019/12/lemon-bundt-cake.html
LEMON CAKE
Ingredients :
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted Challenge butter, at room temperature
- 2 cups sugar (I used one and a half cups of white sugar and monk fruit sweetener)
- Zest of 1 lemon
- 4 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup of milk (I used cashew milk)
- 1/2 cup sour cream (I used table cream)
- 1 Tbsp. fresh lemon juice (I used the juice of a whole lemon minus a little bit for the frosting)
Instructions:
- Preheat oven to 325°F .
- Grease and flour the bundt pan (make sure you do this I just used butter and my cake got a little stuck).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, blend the butter until fully smooth.
- Add sugar and beat on medium speed for 1-2 minutes. The mixture should be light and fluffy and fully blended.
- Add lemon zest and blend. While still mixing, add the eggs, one at a time, with a few seconds of blending in between each egg.
- While slowly mixing, slowly add about half of the flour mixture, then pour in the vanilla and milk.
- Add the second half of the flour and then the sour cream (again I used table cream) and lemon juice.
- Blend just until all of the ingredients are well incorporated.
- Pour/scoop batter into prepared pan, using a spatula to smooth the top, as needed.
- Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter). – my cake baked perfectly at 60 minutes
- Cool in the pan, sitting on a wire rack, until the pan is cool (or just barely warm) to the touch – about 1 hour. Gently use a small spatula to loosen the cake around the center and edges of the pan. Invert the cake onto a plate, give the pan a good firm tab on the bottom, and then lift up pan.
CREAM CHEESE FROSTING
Ingredients:
- 1/4 cup cream Cheese
- 1/4 cup butter softened
- 1 and 1/2 cup powder sugar
- 1 tablespoon lemon juice or less
- 1 tablespoon of milk (more or less)
Instructions:
- Cream together butter and cream cheese until light and fluffy with a hand mixer or stand mixer
- Add powdered sugar a little at a time until fully incorporated
- Add lemon juice and then milk until the frosting is spreadable and not too thick (add more milk if frosting is too think if too thin add more powder sugar)
Assemble:
- Once the cake is completely cooled, spread the icing on top
Although my icing instructions aren’t so elegant-icing is more forgiving than a cake if your mess it up a little so have fun and enjoy!
