The mother of my childhood friend baked the world’s best lemon bundt cake I have ever tased. It was heaven to walk home from school on Saturday (exactly, it was school on Saturdays) and be greeted by the smell of freshly baked cake, all the way out on their front porch.
It was probably more common to bake a cake for the Sunday evening coffee back then, than what it is today, and bundt cakes were often served in many homes! After a big Sunday dinner consisting of pork chops, pork roast or maybe a roast beef, it was common that the house members had a quiet time, with a slice of cake and freshly brewed coffee, as dessert.
I was always happy when I could get a slice of lemon bundt cake and I still am
- 9 oz (225 gr) butter
- 10.5 oz (300 g)r sugar
- 4 eggs
- 14 oz (400 gr flour
- 2 teaspoons baking powder
- 1 cups (2.25 dl )milk
- juice of 1 large lemon
- rind from 1 large lemon
Bake in bottom of oven at 340 F (175 C degrees) for 60 to 80 minutes
Sift together the flour and baking powder in a bowl separately.
Press the lemon juce and remove the stones.
Grate the peel, try only to use the yellow, the white underneath taste bitter.
In the mixing bowl cream butter and sugar until soft and fluffy on medium speed. The butter must be at room temperature.
Add eggs one by one mix well between each addition.
Scrape down the sides of the bowl with a rubber spatula if necessary.
Now it is time for adding dry and liquid ingredients, alternately, starting and ending with the liquids. While the mixer is running on low speed.
Stop the machine before everything is completely blended and scrape down sides of bowl again.
Set the mixer on on full speed for 10 seconds, and STOP! The batter is now ready to pour into the pan.
Use the kind of shape pan you have available. Many use a bread pan/form .
Bake until a stick stuck in center of the cake comes out dry. Let cool in the pan for 30 minutes, before transfering onto a wire rack.
The cake tast good just as it is, or it can be glazed with a little powdered sugar glaze poured over. Today I just sprinkled a little powdered sugar on top!
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