I’m a sucker for any confection that is lemon-flavored, and this delicious Lemon Bundt Cake by Ricardo Larrivée over at TheStar.com doubles up the flavor by including lemon juice in both the cake and the frosting. According to Ricardo…
I infuse my Bundt with lemon zest (or any citrus on hand), and drizzle the top with a simple mix of icing sugar and citrus juice. That sweet frosting really is the icing on this cake.
The wonderful photo of the cake by Christian Lacroix above is enough to get you drooling, but you’re going to want to whip this one up and taste it – the flavor is unbelievable! And the best part is, Ricardo includes a couple of videos along with the recipe to help you along.
Here’s what you’ll need to make a Lemon Bundt Cake:
Cake
2 1/4 cups (560 mL) unbleached all-purpose flour
1 tsp(5 mL) baking powder
1 tsp(5 mL) baking soda
1/4 tsp(1 mL) salt
3/4 cup (185 mL) unsalted butter, softened
1 3/4 cups(435 mL) sugar
zest of 2 lemons
3 eggs
1/2 cup (125 mL) lemon juice
1/2 cup (125 mL) buttermilk (see note)Icing
1 1/2 cups (375 mL) icing sugar
2 tbsp (30 mL) lemon juice
To put it all together, head on over to Ricardo’s post for written and video instructions here at TheStar.com.
