I am absolutely a chocoholic but sometimes summertime calls for some delish fruity desserts.
My husband is a huge fan of lemon anything so as a dessert to bring for a summer night out with friends I found this recipe from Smitten Kitchen.
I’m in LOVE with this website. I’ve had great luck with all of her stuff.
This recipe is old but who cares? It’s awesome.
Next time, I’m going to slice fresh strawberries on top because I think that would give this super lemony cake an extra little boost. It’s really easy to make and tastes fantastic. The cake was very moist and tangy … YUM!
Here are my tips to add to this recipe.
- Use FRESH lemon juice. Yep, put some elbow grease in it and squeeze your own lemons. The manufactured stuff just won’t taste as good.
- Poke some holes in the top of the bundt cake. When it comes time to drizzle the lemon syrup on top of cake make sure to do this otherwise, as is noted in Smitten Kitchen’s blog, the syrup doesn’t absorb into the cake properly.
Here’s the recipe. Enjoy!
Adapted from ‘Barefoot Contessa Parties!’
Make one bundt cake
2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted.
1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.