Yet another lemon recipe, because only fools waste lemons on lemonade when live gives them lemons.
All you need is:
1 cup unsalted butter (room temperature)
3 lemons
1 cup granulated sugar
3 large eggs
1¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
6 Tbsp. whole milk
1½ cups powdered sugar
The directions are as follows:
Preheat oven to 350 degrees
Butter your bunt pan (make sure to coat well)
Using a microplane, finely grate the zest from 2 lemons into a large bowl
Add butter and sugar to the bowl and beat until mixture is very light and fluffy
Beat in eggs one at a time (make sure that each is incorporated before adding the next)
When all eggs are in beat for 2 minutes
Whisk in half of the dry ingredients (until well combined)
Whisk in milk until smooth
Whisk in second half of the dry ingredients just until well combined Scrape batter into your bunt pan
Tap bunt pan onto counter to make sure that all air bubbles are released
Bake for 40 minutes or until a toothpick is inserted and removed clean
Remove from oven and let cool for 10 minutes
With a vegetable peeler remove zest from remaining lemon
Slice as thin as possible lengthwise
Set aside
Halve 2 lemons (the ones already zested)
Squeeze juice into a small bowl (should be about 1/2 cup of juice)
In a medium bowl add powdered sugar and slowly mix in half of the lemon juice (until smooth)
Add in sliced lemon zest, mix and set aside Poke 10-15 holes evenly throughout cake with a toothpick
Pour the remaining lemon juice that was not used in the glaze over the top of the cake
Let cool completely (about 30 minutes to an hour) Run a butter knife around edges of pan to loosen
Flip cake onto serving dish and remove bunt pan
Pour the lemon zest glaze over cake, letting it fall down the sides
Let icing set for at least 10 minutes before slicing
Slice and serve!
Yes it is important to wait for the cake to cool for 10 minutes after baking, fully once you add the lemon juice before removing it from the pan and again once you pour the icing. Baking is all about timing and trust me, the patience will be worth it.
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