Recipes

[Chi-town girl]

I need to dig out my Bundt pan!

Ingredients

Cake

• 3 c.  all-purpose flour, plus more for pan

• 1 tsp. baking soda

• 1 1/2 tsp. kosher salt

• 3 sticks unsalted butter, at room temp, plus more for pan

• 2 3/4 c. granulated sugar

• 3 tbsp. (packed) grated lemon zest plus 1/4 cup lemon juice

• 6 large eggs, at room temp

• 1 tbsp. pure vanilla extract

• 1 c. sour cream, at room temp

Icing

• 1 1/3 c. confectioners' sugar

• 2 tbsp. fresh lemon juice

• Lemon zest strips, for sprinkling

DIRECTIONS

• Step 1Make cake: Heat oven to 350ºF. Very generously butter and flour a large (15-cup) Bundt pan, tapping out excess flour. In a medium bowl, whisk together flour, baking soda, and salt.
• Step 2In a large bowl, using an electric mixer, beat butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and add eggs until incorporated before adding next and scraping down bowl as necessary. Mix in vanilla and lemon juice.
• Step 3Reduce mixer speed to low and add flour mixture in 3 parts, alternating with sour cream and beating just until incorporated (do not over mix).
• Step 4Transfer large spoonfuls of batter into the prepared pan, tapping the pan on the counter every so often, then smooth the top. Bake on middle rack 35 minutes.
• Step 5Tent with foil, rotate pan, and bake until wooden pick inserted comes out with loose crumbs attached, 20 to 30 minutes more.
• Step 6Let the cake cool in the pan 5 minutes, then invert it onto a wire rack set over a rimmed baking sheet or waxed paper and remove the pan. Let cool completely.
• Step 7Once the cake has cooled, prepare icing. In a small bowl, whisk together confectioners' sugar and 2 Tbsp. lemon juice, adding more lemon juice 1 tsp. at a time to make thick but pourable icing. Spoon icing over the top of the cake in a circular motion, allowing it to drip naturally down the sides. Let sit 30 minutes, then sprinkle with lemon zest strips, if desired.

[Chi-town girl]

I'm going to make this cake and Italian Lemon Cookies for Christmas 

https://community.qvc.com/t5/Recipes/Italian-Lemon-Cookies/m-p/7665844#M163143

[santorini]

That looks delicious!!!

[happilyretiredgirl]

This brings back some good memories, I had an Aunt that I was very close to and she would make this cake all the time, it was one of my favorites.  I have not had it for a long time but I will be making one soon.

[SloopJohnB]

@Chi-town girl   Definitely a big YUM on both counts!  

[deepwaterdotter]

I make my SIL's recipe calling for buttermilk:

3/4 cup softened butter

2 1/2 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 1/2 cups sugar

2 tbsp lemon zest

2 tbsp lemon juice

1 1/2 tsp vanilla

3 eggs

3/4 cup buttermilk

Whisk flour, baking powder, baking soda, and salt in bowl.

Stir buttermilk and 2 tbsp lemon juice in mug.

In big bowl, stir sugar and lemon zest.  Beat in butter with electric mixer until fluffy.

Beat in vanilla.  Beat in eggs, one at a time. 

Stir in 1/3 of flour mixture until just combined. 

Stir in half of buttermilk/juice until just combined.

Stir in another 1/3 of flour mixture until just combined.

Stir in rest of buttermilk/juice until just combined.

Stir in rest of flour mixture until just combined.

Spread into well-buttered bundt pan. 

Bake at 350 degrees until light golden, 45-55 minutes.

Cool on wire rack for 10 minutes.  Remove onto serving platter and let cool completely.

Glaze with mixture of 1 cup powdered sugar and 1 1/2 tbsp lemon juice (thin with milk if necessary).  Let cake set for 10 minutes before serving. 

[sann]

With three sticks of butter it's gotta be good 😊 

[santorini]

Has anyone tried the Nothing Bundt Cakes?  I love them and someone always brings one to our Thanksgiving gatherings.  Since they are so well loved, I'm sometimes afraid to make something from scratch because it might not hold a candle to the well-loved Nothing Bundt Cakes.   In case it's regional, that's a store that only sells bundt cakes.  They must use 4 pounds of butter per cake because they are very moist and delicious.  I'm anxious to try the ones you posted, though.  They might be even better!  Thanks!

[SloopJohnB]

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@santorini wrote:

Has anyone tried the Nothing Bundt Cakes?  I love them and someone always brings one to our Thanksgiving gatherings.  Since they are so well loved, I'm sometimes afraid to make something from scratch because it might not hold a candle to the well-loved Nothing Bundt Cakes.   In case it's regional, that's a store that only sells bundt cakes.  They must use 4 pounds of butter per cake because they are very moist and delicious.  I'm anxious to try the ones you posted, though.  They might be even better!  Thanks!

---

@santorini   We have them here in South Florida.  Delicious.  

[tiny 2]

I almost missed this. This looks outstanding. I will definitely be making this soon. Thanks @Chi-town girl for the recipe.