Gail’s Lemon Buttermilk Bundt Cake

trh-gails-lemon-buttermilk-bundt-cake

Preheat oven to 180°C (350F)
Grease 2xloaf tins or a ring bundt mould

Ingredients
Sift 3 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
Set aside

Cream together with a mixer
250 g butter
2 cups castor sugar
for (2 minutes)

Add: 4 large eggs beating well 1 at a time, add 2 tsp vanilla essence, add 1 tbsp lemon zest
In a mixing jug add: 3/4 cup buttermilk,
1/4 cup fresh lemon juice and stir until combined
Add sifted dry ingredients to creamed butter alternatively with the lemon juice and buttermilk mixture until all combined
Bake for 35 to 40 minutes or until a toothpick inserted is dry

Lemon Glaze Topping
Blend together 1 1/2 cups powdered sugar (icing sugar), 2 tbsp lemon juice,
1 tbsp fresh cream until smooth.
If you desire a thinner consistency add more cream.
Scatter with 1 tbsp grated lemon zest

Recipe credit: Melissa Sperka
Prepared, tried and tested by: Gail Haselsteiner

Advertisements
This entry was posted in Cakes cupcakes and cookies by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

8 thoughts on “Gail’s Lemon Buttermilk Bundt Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s