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 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!
