Why This Blog?
Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.
I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.
These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.
I'm so glad you came to visit. Enjoy your stay!
Sunday, March 11, 2012
Lemon Bundt Cake
Along with the Meyer Lemon Cake recipe I have already posted, this recipe is one of my lemon favorites. The cream cheese frosting is really delicious. A slice of this cake is like a slice of Heaven!
This recipe comes from the March 2006 edition of Good Housekeeping magazine.
Lemon Bundt Cake
3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup butter, softened
2 cups sugar
4 large eggs
1 tsp. vanilla extract
1 cup buttermilk*
2 cups powdered (confectioners') sugar
1/2 cup butter, softened
4 oz. cream cheese, softened
2 TB fresh lemon juice
1/2 tsp. vanilla extract
Preheat oven to 325-F. Grease and flour (or us PAM cooking spray for baking) a 12-cup Bundt pan.
From your three lemons, grate 2 TB lemon peel and squeeze 3 TB juice.
In a small bowl, whisk together flour, salt and baking soda.
In a large bowl, beat butter and sugar on low speed to mix, then on high for 3 minutes. On low, beat in eggs, 1 at a time, and vanilla. Beat in flour mixture alternately with buttermilk. (*Remember, if you don't have buttermilk on hand, measure 1 tsp. of cider vinegar or lemon juice into a measuring cup, then fill to 1 cup with milk.) Fold in lemon zest and juice; spoon into pan.
Bake 50-60 minutes. Cool in pan 15 minutes, then invert onto rack and cool completely.
For the frosting, in a large bowl, with mixer on low speed, blend sugar, butter and cream cheese. Beat in juice and vanilla. On high, beat until fluffy. Spread over cake.