Meyer Lemon Bundt Cake

Recipe by Cook's Hideout

Blogging Marathon# 27: Week 3/ Day 2 Theme: Seasonal Dishes - Spring Dessert Dish: Meyer Lemon Bundt Cake Spring reminds me of Easter, colors and lemons, exactly in that order. I know lemonade is great for summer, but hearty desserts with lemon are excellent for Spring as well, me thinks. Bright, lemony desserts are the perfect way to end a Spring or a Summer meal. So today I have a lemon cake that is just oozing with fresh lemony flavor.

Ingredients

• 2 cups all purpose flour ((use 3 cups if not using wholewheat pastry flour))
• 1 cup whole wheat pastry flour
• 2 unsalted butter (- at room temperature)
• 2 cups sugar
• 4 eggs (Extra large)
• ⅓ cup meyer lemon (zest)
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded (Meyer)
• supermarket roast chicken, approximately 200g once shredded (- , at room temperature (or use half yogurt and half milk to make ¾ cup))
• 1 tsp vanilla extract
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded (Freshly squeezed Meyer)
• 1 cup sugar (Sifted confectioners)
• 3 tbsps lemon juice (Meyer)

Method

1. Preheat oven to 350°F. Grease 2 8½" x 5½" loaf pan or a 9"x13" cake pan or a 12cup bundt cake.
2. Cream butter and sugar together until light and fluffy, about 3-5 minutes with hand mixer or stand mixer.
3. Add eggs one at a time and mix until incorporated. Next add the lemon zest and mix for 1 minute.
4. In a bowl, sift flours, baking powder, baking soda and salt. In another bowl, combine lemon juice, buttermilk and vanilla extract.
5. Alternately add flour and buttermilk mixture to the butter mixture, starting and finishing with flour mixture.
6. Pour into the prepared pans and bake for 45minutes to 1 hour or until a cake tester/ toothpick inserted into the center of the cake comes out clean.
7. Make the Syrup: Combine sugar and lemon juice in a saucepan and cook on low flame until sugar dissolves.
8. Once the cakes are done, let them cool in the pan for 5-10 minutes, then remove onto a wire rack and spoon the syrup on the top, then cool completely.
9. Make the glaze: Combine confectioners sugar and lemon juice. Once the cakes are cooled, drizzle the glaze and let it set before cutting.

View the recipe instructions at Cook's Hideout