Lemon Bundt Cake

I love the lemon sweet flavor of this old fashioned cake.

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Lemon Bundt Cake
I love the lemon sweet flavor of this old fashioned cake.
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6127 calories
966 g
1300 g
232 g
72 g
139 g
1944 g
3480 g
653 g
8 g
75 g
Nutrition Facts
Serving Size
1944g
Amount Per Serving
Calories 6127
Calories from Fat 2045
% Daily Value *
Total Fat 232g
358%
Saturated Fat 139g
697%
Trans Fat 8g
Polyunsaturated Fat 13g
Monounsaturated Fat 62g
Cholesterol 1300mg
433%
Sodium 3480mg
145%
Total Carbohydrates 966g
322%
Dietary Fiber 17g
70%
Sugars 653g
Protein 72g
Vitamin A
152%
Vitamin C
242%
Calcium
75%
Iron
128%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the Cake
  1. 3 lemons, zest grated & saved then juiced
  2. 3 cups unbleached all purpose flour
  3. 1 teaspoon of baking powder
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon of table salt
  6. 1 teaspoon of vanilla extract
  7. 3/4 cup low fat buttermilk
  8. 3 large eggs, at room temp.
  9. 1 large egg yolk, at room temp.
  10. 18 tablespoons of unsalted butter (2 1/4 sticks) at room temp.
  11. 2 cups sugar (14 ounces)
For the Glaze
  1. 2-3 tablespoons fresh lemon juice
  2. 1 tablespoon of buttermilk
  3. 2 cups of confectioners sugar
For the Cake
  1. Adjust the oven rack to the lower middle position in the oven
  2. Preheat the oven to 350
  3. Spry 12 cup bunt pan with nonstick baking spray with flour (or brush pan with mixture of 1 tablespoon of flour and 1 tablespoon of melted butter)
  4. Mince Lemon zest into fine paste (you should have about 2 tablespoons)
  5. Combine zest and lemon juice in small bawl, and set aside to soften for about 15 mins
  6. Whisk flour, baking powder, baking soda and salt in a large bowl
  7. Combine lemon juice mixture, vanilla and buttermilk in medium bowl
  8. In a small bowl gently whisk the eggs and yolk to combine
  9. In a standing mixer, cream butter and sugar at med-high speed until pale and fluffy (about 3 mins)
  10. Scrape down bowl with spatula
  11. Reduce to medium speed and add half of the eggs, mixing until incorporated, about 15 seconds
  12. Repeat with remaining eggs, scrape down bowl again
  13. Reduce to low speed, add about 1/3 of the flour mixture
  14. Add 1/2 the buttermilk mixture until just incorporated (about 5 seconds)
  15. Repeat using 1/2 the remaining flour mixture and all of the buttermilk mixture
  16. Scrape the bowl
  17. Add the remaining flour and mix at medium low speed until batter is thoroughly combined, about 15 seconds.
  18. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
  19. Scrape into prepared pan.
  20. Bake until top is golden and wooden skewer inserted in the center cones out with no crumbs attached. 45 to 50 mins.
For the Glaze
  1. While the cake is baking, whisk 2 tablespoons of lemon juice, buttermilk and confectioners sugar until smooth. adding more lemon juice gradually as needed until the glaze is thick but still pourable (mixture should leave faint trail across the bottom of mixing bowl when drizzled with a whisk)
  2. Cool the cake in pan on wire rack set over backing sheet for 10 mins, then invert the cake directly onto rack.
  3. Pour half the glace over warm cake and let cool for 1 hour.
  4. Pour the remaining glaze evenly over top of cake to continue to cool to room temperature, at least 2 hours
Adapted from Cooks Illistrated
Beta Nutrition
calories
6127
fat
232g
protein
72g
carbs
966g
Full Info.
Adapted from Cooks Illistrated
Jessy + Melissa https://www.jessyandmelissa.com/