Lemon Bundt cake

INGREDIENTS

CAKE

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter 2 sticks, at room temperature
• 2 cups sugar
• 1 tablespoon lemon zest 1 lemon
• 4 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup milk any but non-fat
• 1/2 cup sour cream - no fat free
• 1 tablespoon lemon juice fresh

GLAZE

• 2 tablespoon  butter melted
• 1 cup powdered sugar
• 1 tablespoon lemon juice fresh

INSTRUCTIONS

PREPARE THE CAKE

• Preheat oven to 325°F .
• Grease and flour the bundt pan.  This is an essential step for properly removing the baked cake, so be sure to do a thorough job.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.
• In the bowl of an electric mixer, blend the butter until fully smooth.
• Add sugar and beat on medium speed for 1-2 minutes.  The mixture should be light and fluffy and fully blended.
• Add lemon zest and blend.  While still mixing, add the eggs, one at a time, with a few seconds of blending in between each egg.
• While slowly mixing, slowly add about half of the flour mixture, then pour in the vanilla and milk.
• Add the second half of the flour and then the sour cream and lemon juice.
• Blend just until all of the ingredients are well incorporated.
• Pour/scoop batter into prepared pan, using a spatula to smooth the top, as needed.
• Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).
• Cool in the pan, sitting on a wire rack, until the pan is cool (or just barely warm) to the touch - about 1 hour.  Gently use a small spatula to loosen the cake around the center and edges of the pan.  Invert the cake onto a plate, give the pan a good firm tab on the bottom, and then lift up pan.

PREPARE THE GLAZE

• Melt the butter in a medium sized bowl, then add powdered sugar and use a small whisk to combine.
• Add the lemon juice and whisk.  The glaze with thicken as it sits a room temperature, so you can play around with how thick you want it before pouring it over the cake.
• I used a sandwich bag and cut a hole in one corner. And used it like a piping bag.

NUTRITION

Calories: 722kcal | Carbohydrates: 103g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 159mg | Sodium: 321mg | Potassium: 128mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1030IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 3mg