Heidi's Lemon Bundt Cake

Featured in the 2019 May Edition of ‘In The Loop Magazine

The color of yellow makes me happy and whats not to smile about after making my delicious and simple Lemon Bundt Cake! Switch up the fruit toppings; raspberry, blackberry or more lemon by adding a lemon curd, add some poppy seeds in the batter to create even more of a unique bundt cake. Have fun with your creation. Happy baking!

Preheat oven to 350 degrees

Ingredients:

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2 1/4 cup sifted flour

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2 Teaspoon baking powder

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1/2 Teaspoon salt

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4 eggs, beaten

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2 cups granulated sugar

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1 Teaspoon vanilla extract

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4 Tablespoons fresh squeezed lemon juice

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3 1/2 Tablespoons lemon zest

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1 cup milk

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1/4 cup heavy cream

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1 stick unsalted butter plus 2 tablespoons, melted

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optional: Fruit topping for garnish

Lemon Glaze: Mix all 3 ingredients together and drizzle on cool Bundt cake

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5 Tablespoons powdered sugar

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3-4 Tablespoons fresh squeezed lemon juice

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3 Tablespoons lemon zest

Direction:

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In a small bowl mix sifted flour, baking powder and salt, set aside.

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In a mixer add eggs, sugar, blend until light and fluffy then add lemon juice, vanilla and lemon zest, mix together.

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Mix warm butter to milk and heavy cream then slowly add to egg mixture.

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Slowly mix in flour until smooth batter.

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In a very well greased or non stick bundt cake pan pour in batter and bake approx. 55-70 minutes or until pick comes out clean. Flip bundt cake on a wire rack while warm not hot!

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Let cool completely before drizzling on glaze.

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Mix more glaze if needed. Decorate your cake with fresh berries. Enjoy your lemon bundt cake up to 3 days.