Lemon Bundt Cake

You know I love lemons and lemony recipes. My Meyer Lemon tree is bursting with fruit right now and I am eager to take advantage of it. I have a bowl on my kitchen table filled with lemons and my kitchen smells wonderful!

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

Cake:
3 lemons
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*



Frosting:
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.

Happy Baking!