Shelly's Recipe

LEMONY BUNDT CAKE

Category: Cakes

Cake
2 cups sugar
Zest of 2 lemons, finely minced
1 cup unsalted butter, almost room temperature
4 eggs
2 yolks
2 tsp pure vanilla extract
2 tbsp lemon juice
1/2 tsp lemon oil or extract
1 1/3 cup evaporated milk
1/4-1/2 tsp citric acid, optional
3 3/4 cups flour
4 tsp baking powder
1/2 tsp baking soda
3/8 tsp salt

Lemon Syrup
3/4 cup water
1/2 cup lemon juice
1 1/2 cup sugar
1/2 tsp lemon oil or extract
1/2 tsp citric acid, optional

Preheat the oven to 350. Line a baking sheet with parchment paper. Spray a 12-cup Bundt pan liberally with nonstick cooking spray.

In a food processor, pulverize the sugar and zest for 2 minute. Add in eggs, yolks, and extracts and blend well. Add in remaining ingredients and blend into a smooth batter.

Pour into cake pan and bake 1 hour or until cake tests done. It should be lightly golden brown, puffed up and firm to the touch when you press your fingers on it. Invert onto serving platter.

Meanwhile, for the lemon syrup, in a small saucepan, bring all ingredients to the boil. Let simmer 5 minutes. Cool. Poke holes all over cake with a cake tester. Drizzle on some of the syrup. Let set. Then, using a pastry brush, brush repeated coats of the syrup on every 10 minutes or so. Repeat until the syrup is used up.