Sweet and Moist Lemon Lake - in a Bundt Pan

This was Sean's Happy Birthday Cake.  He loved lemon cake! Happy Birthday Sean.

Ingredients for the cake:

2 1/4 cups flour

1 1/4 tsp baking powder

1/2 tsp salt

4 eggs

2 cups of sugar

1 tsp vanilla

2 TBSP lemon zest (or 1 1/2 lemons)

Juice of 1 1/2 lemons

1 1/4 cup of milk (at least 1%)

10 TBSP of unsalted butter, cubed

Ingredients for frosting:

Juice from 1 1/2 lemons

2 TSP vanilla extract

About 3-4 cups of powdered Sugar

Lemon Sugar Sprinkle Topping:

Zest of 1 lemon

2 TBSP of sugar

Directions:

1. Preheat oven to 350 degrees. Grease a bundt pan with butter very generously.

2. In a bowl, combine together flour, baking powder, and salt. Mix and set aside.

3. In a large bowl, beat the 4 eggs with an electric mixer until foamy, thickened and pale yellow.

4. Turn the mixer on low and beat in the sugar a little at a time. Add in the vanilla, lemon juice and lemon zest. Mix until combined.

5. Slowly add in your dry ingredients on low speed just until combined.

6. On the stove top, heat the milk and butter over low-medium heat, stirring almost constantly until all the butter is melted.  Do not let the milk mixture boil.  I used lower heat just to make sure I didn't bring it to a boil.

7. Pour the milk and butter mixture into the cake batter and mix until smooth. The batter will be very thin at this point.

8. Pour the batter into the bundt pan and back for 30-35 minutes. If you stick a toothpick in the center of the cake, just a few crumbs will come out.

9. Let the cake rest for 5 minutes on a cooling rack before trying to take it out. Loosen the sides with a butter knife.

10. Put a cookie sheet on the top of the bundt pan, use pot holders, and flip over. Give it a few nice taps and the cake should come right out.

11. Let cool for at least 30 minutes before adding frosting. You could add it when it is warm but it will run off and melt in (which is delicious, but won't look very nice).

12. To make the frosting, just add the lemon juice, and vanilla to the bottom of a large bowl. Slowly add in about 1/2 cup of powdered sugar at a time while your beaters are on low.  Test the consistency of your frosting after about 2 cups of powdered sugar. It should be thick enough so that it sticks to the spoon but comes off slowly to allow you to drizzle it over the cake.

13. Sprinkle with the lemon zest sugar mixture and enjoy.

"Love this cake - It was the best cake I have made so far" - Sean

Enjoy

Julianne