So good it hurts (lemon cake)
Just when I thought I had the perfect lemon cake recipe, I found this recipe on Pinterest not too long ago and it’s been a life-changer ever since. Ok, perhaps that’s a little dramatic, but now when I make lemon cake this is my ONLY “go-to” recipe. I sprinkle some icing sugar on top before serving it and in the summer add a few fresh seasonal berries.
Naturally, Simone eats all but the berries. :(
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup butter (softened)
2 cups sugar (gasp!)
4 large eggs
1/2 tsp vanilla (my modification to the original recipe)
1 cup milk
Finely grated rind of 2 large lemons (I grate it then chop in tiny pieces)
2/3 cup fresh lemon juice (from those 2 lemons you used for the rind)
1/3 cup sugar
note: the original recipe calls for more sugar and less lemon juice, but I switched those two amounts as I prefer a stronger lemon-y glaze to a sugar-y one.
Preheat oven to 350 degrees and grease a bundt pan.
Sift (or whisk) together flour, baking powder, and salt, then set aside.
In a mixer, beat butter together with sugar and vanilla, then add eggs one at a time. Add finely grated and chopped lemon rind. Once these ingredients are well mixed, slowly add the dry ingredients along with the milk. Mix everything well together.
Pour batter into greased bundt pan. Bake for 45 minutes, then insert a toothpick to see if it’s done. If it’s not yet done, continue baking at 2 minute intervals until it’s complete. The top of the cake will have some nice crevasses in it.
Transfer the cake to a cooling rack and brush on the glaze. I really love lemon so I use up all the glaze and cover as much of the cake with it as possible.
Sprinkle with icing sugar before serving to make this look like even more of a masterpiece!