Lemon Bundt Cake

Dessert

I could sit in the closet and eat this whole cake by myself! I love the fresh light flavor of lemon and the dense spongy texture of this cake. It is good to eat plain or (my favorite way) top it with fresh fruit and whipped cream........... You can find more of Nancy's yummy recipes on her blog at rappleye.blogspot.com

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Lemon Bundt Cake

I could sit in the closet and eat this whole cake by myself! I love the fresh light flavor of lemon and the dense spongy texture of this cake. It is good to eat plain or (my favorite way) top it with fresh fruit and whipped cream........... You can find more of Nancy's yummy recipes on her blog at rappleye.blogspot.com

Dessert

Prep time

cook time

total time

servings

cuisine

storage

3 c. flour

1 tsp. salt

½ tsp baking powder

½ c. shortening

3 c. sugar

5 large eggs

1 c. milk

1 Tbsp. pure lemon extract

1 Tbsp lemon zest

¼ c. butter

1 ¼ c. powdered sugar

1 tsp lemon zest

2 Tbs. water, if needed to make glaze thinner

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Mix all ingredients together until smooth and pour over warm cake.

Add flour, salt, and baking powder together in
a bowl and set aside. In a mixing bowl, cream the butter, shortening and sugar together. Add eggs one at a time until well blended. Add flour mixture and milk alternately, ending with flour mixture blend well after each one until batter is smooth. Add lemon extract and zest and blend well. Pour into a greased and floured bunt pan or just use a baking spray that has flour in it. Bake at 350 degrees for 55-60 minutes or until tests done. Cake is done when you poke it with a toothpick, and it comes out clean. Take cake out of oven, place the cooling rack over the top of cake and turn upside down and remove pan.

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