Lemon Bundt Cake

Most people may not think that a bundt pan is a necessary item for a kitchen.  I would beg to differ.  Of course there is the issue of me being a Minnesotan, and like all Minnesotans, I have a bizarre pride surrounding all things related to our state.  Perhaps it is compensation for the fact that  we live in a state that is cold 9 months out of the year, or maybe it really is just that great of a place to live.  Either way, the bundt pan was invented by Nordic Ware right here in Minnesota for a group of German-Americans.  The shape of the pan makes the cake look finished without frosting, and bundts are usually so rich on their own, they rarely need it anyway.

The following bundt recipe is my own invention.  I wanted something lemon flavored.  This is essentially a lemon pound cake in a bundt pan.  It is moist and especially lemony because I use both zest and lemon extract in the recipe.

Ingredients:

Zest of 2 lemons (you can use more or less according to taste)

2 1/2 cups of sugar

1 1/4 cup butter (that is 2 and a half sticks, this is not a health cake)

5 eggs

2 1/2 cups of all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon of salt

1 teaspoon almond extract (if you would rather use vanilla, add two teaspoons instead of the one almond)

2 teaspoons lemon extract

Method:

Preheat the oven to 325 degrees.

With your fingers, rub the zest into the sugar until it is moist and fragrant, set aside. Mix together the flour, baking powder, and salt, set aside.  In a mixer, cream the butter until light and fluffy.  Slowly add the sugar mixture.  Add the eggs one at a time, make sure to beat well after each egg.  Add in the extracts.  While the mixer is running, slowly add the flour mixture.

Scoop the mixture into a prepared bundt pan.  Use Baker’s Joy cooking spay on the pan.  Something like Pam will not cut it–you will have a bundt that won’t come out of its pan.  In fact, I love Baker’s Joy.  I use it on all my pans–nothing sticks to that stuff, nothing.

Bake the bundt for 60-70 minutes.  When done, take out of the oven and let it cool in the pan for about 15 minutes.  Then it should slide right out.

The bundt is then ready to serve.  It is good both warm or cold.  It is good the next day too.

Here is a warning though: don’t eat too much at once.  I have a bit of a stomach ache from eating half a bundt cake in less than 24 hours.  One last thing, bundts are nice to give to people because they travel well.  Perhaps some of you may one day get a bundt from me (and actually some of you already have).

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