A classic lemon Bundt cake is a must-have recipe. This one's triple dose of lemon – in the batter, syrup and glaze – yields ultramoist, delicious results. Dress it up with fresh berries for a special occasion or simply enjoy it as is for a snack. Either way, it's sure to please.
- Portion size 16 servings
- Credits : Canadian Living Magazine: April 2013
MethodIn large bowl, beat butter with sugar until fluffy. Beat in lemon zest and lemon juice. Beat in egg yolks, 1 at a time. Whisk together flour, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
In separate large bowl, beat egg whites until stiff peaks form. Stir one-third into batter; fold in remaining egg whites just until combined. Pour into greased and floured 10-inch (3 L) Bundt pan.
Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 50 to 55 minutes. Let cool in pan on rack for 10 minutes; turn out onto rack.
Lemon Syrup: Meanwhile, in small saucepan, bring sugar, water and lemon zest to boil over medium heat, stirring. Boil, without stirring, for 1 minute. Discard lemon zest; stir in lemon juice. Using skewer, poke holes in top of cake almost but not all the way through. Brush syrup all over top; let cool completely.
Lemon Glaze: In bowl, whisk icing sugar with lemon juice until smooth; whisk in butter to make thick but pourable glaze. Spoon or pour over cake; let stand until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 2 days.)
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 145 mg
- Sugars 39 g
- Protein 5 g
- Calories 375.0
- Total fat 15 g
- Potassium 85 mg
- Cholesterol 82 mg
- Saturated fat 9 g
- Total carbohydrate 57 g
- Iron 9.0
- Folate 25.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 3.0