Old-Fashioned Glazed Lemon Bundt Cake

Name: Old-Fashioned Glazed Lemon Bundt Cake
Total time: 7200 s
Yield: 10 to 12 people
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature; 2 cups sugar; 4 large eggs, at room temperature; 3 cups all-purpose flour; 1 tablespoon buttermilk powder (optional); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup poppy seeds (optional); Zest of 2 large lemons; 1 cup milk (whole or 2%); 3 1/2 tablespoons lemon juice; 1/4 cup unsalted butter, at room temperature; 1 cup confectioners’ sugar, sifted; 1 large lemon, finely grated zest and juice

Ricardo @tallcook

Manhattan, New York, United States

My friend Rick shared with me a recipe of a Lemon Bundt Cake by pastry chef Regan Daley, based on a traditional cake made by antebellum Southern bakers. It bursts with lemon flavor. I added buttermilk powder to make the cake tangier, and poppy seeds, just for fun and texture.

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

2 hours plus cooling time

10 to 12 people

Cake
1 cup (2 sticks)unsalted butter, at room temperature
2 cupssugar
4large eggs, at room temperature
3 cupsall-purpose flour
1 tablespoonbuttermilk powder (optional)
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1/4 cuppoppy seeds (optional)
Zest of 2 large lemons
1 cupmilk (whole or 2%)
3 1/2 tablespoonslemon juice
Glaze
1/4 cupunsalted butter, at room temperature
1 cupconfectioners’ sugar, sifted
1large lemon, finely grated zest and juice

Saved

Steps

2 hours plus cooling time

1

Preheat oven to 325F.
2

Grease and flour a 10-inch Bundt pan and set aside.
3

In a large bowl of an electric mixer cream the butter, sugar, and zest together until fluffy and pale. Add the eggs, one at a time, beating well after each addition.
4

In a small bowl combine milk and lemon juice. Set aside.
5

Sift flour, buttermilk powder (if using), baking powder, and salt into a bowl, and mix in the poppy seeds (if using).
6

Add the flour mixture to the cream mixture in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry ingredients. Don’t overmix, just fold gently; the batter may appear curdled, but don’t worry
7

Scrape batter into the prepared pan, smoothing the top. Bake for 1 hour to 1 hour and 15 minutes, or until a tester inserted in the center comes out clean. Transfer pan to a wire rack and cool for 10 minutes.
8

For the glaze, in a medium-sized bowl, cream the butter until light and fluffy. Gradually beat in the sifted sugar and the combined zest and lemon juice, alternating one and then the other, until creamy, pourable consistency is achieved.
9

Invert cake onto a wire rack set over a baking sheet. Spoon glaze over hot cake and allow to cool completely before cutting. Individually wrapped slices will freeze well.