How to Prepare Super Quick Homemade Old-Fashioned Glazed Lemon Bundt Cake
Hey everyone, it is Louise, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Super Quick Homemade Old-Fashioned Glazed Lemon Bundt Cake. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Old-Fashioned Glazed Lemon Bundt Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Old-Fashioned Glazed Lemon Bundt Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Old-Fashioned Glazed Lemon Bundt Cake is 10 to 12 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Old-Fashioned Glazed Lemon Bundt Cake estimated approx 2 hours plus cooling time.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook Old-Fashioned Glazed Lemon Bundt Cake using 16 ingredients and 9 steps. Here is how you can achieve it.
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.
Ingredients and spices that need to be Make ready to make Old-Fashioned Glazed Lemon Bundt Cake:
- Cake
- 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
- Glaze
- 1/4 cup unsalted butter, at room temperature
- 1 cup confectioners’ sugar, sifted
- 1 large lemon, finely grated zest and juice
Steps to make Old-Fashioned Glazed Lemon Bundt Cake
- Preheat oven to 325F.
- Grease and flour a 10-inch Bundt pan and set aside.
- 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.
- In a small bowl combine milk and lemon juice. Set aside.
- Sift flour, buttermilk powder (if using), baking powder, and salt into a bowl, and mix in the poppy seeds (if using).
- 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
- 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.
- 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.
- 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.
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