Even though the weather is not exactly cooperating, I’m ready for Spring! And Spring to me means planting my garden and eating foods with Sunny Fresh Flavors – like Lemon. Such as the Shrimp Scampi I made a while back or tonight’s Walleye with lots of lemon on it. For dessert – a Lemon Bundt Cake with cream cheese frosting. Very lemony and so, so good. I hope you enjoy!
Lemon Bundt Cake
2 2/4 cups Flour
3 T Cornstarch
2 1/2 tsp Baking Powder
1/2 box Cook and Serve Dry Lemon Pudding Mix
1/2 tsp Salt
1/2 cup Butter, soft
1/2 cup Vegetable Oil
1 3/4 cups Sugar
4 Eggs
1/4 cup Fresh Lemon Juice
1 1/2 tsp Lemon Extract
1 tsp Vanilla Extract
1 cup Buttermilk
Preheat oven to 350 degrees.
Prepare Bundt pan by greasing with shortening and dusting with flour.
Blend all dry ingredients in a small bowl. Set aside
In a large bowl, combine butter and sugar until light and fluffy. Add vegetable oil and blend well. Add one egg at a time, beating well after each. Add lemon juice and extracts. Beat well. Alternately add a small amount of the flour mixture and the buttermilk, beating well after each add. Repeat until everything has been added. Beat for one minute more on a medium speed.
Pour batter into your prepared bundt pan and bake for 40 to 50 minutes. Do a toothpick test for doneness.
While the cake is still hot in the pan, poke lots of little holes using the toothpick. Brush on the warm Glaze. Flip the cake out of pan onto your serving plate and poke holes all over the cake. Brush on the remaining Glaze then cool the cake completely before frosting.
Glaze
1/4 cup Fresh Lemon Juice
1/4 cup Sugar
Heat in microwave for about 1 minute. Stir to dissolve sugar.
You can choose to serve the cake with frosting or without.
Cream Cheese Frosting
8 oz Cream Cheese, soft
4 T Butter, soft
1/2 tsp Vanilla Extract
1 3/4 cups Powdered Sugar
2 or 3 T Cream
Beat cream cheese and butter until smooth. Add vanilla and powdered sugar. Beat well. Slowly add cream and beat smooth. Only use as much cream as it takes to make the frosting spreadable. Plop it on the top of the cake by spoonful and help it run down the sides and middle.
