15 to 20 servings
YouTube instructional video is at the bottom.
What you’ll need
3 cups of Sifted Cake Flour or All-Purpose flour
3 Cups Sugar
3 Sticks Unsalted Butter (Softened and at Room temp)
5 Large Eggs (Room Temp)
1 Large Lemon (Room Temp)
2 Teaspoons of Lemon Extract
1 to 2 Tablespoons of Lemon Instant Pudding
1 Cup of Heavy Cream (Room Temp)
10 Drops of Yellow Food Coloring
Bakers Joy Non-stick baking spray
For the Cake Glaze
Whole milk (Warm)
Confectioners’ Sugar
Optional Ingredients
2 teaspoons of Baking Powder
Tools you’ll need
Hand or stand mixer
23 cm Round Bundt Pan or Nordic ware anniversary Bundt pan.
Cake sifter
Mesh Strainer
Preparation of ingredients
Cake flour mixture
Step 1- Sift 3 Cups Cake Flour in a large bowl. Add 2 teaspoons of baking powder (Optional) and 1 Heaping Tablespoon of Lemon Instant Pudding and mix. Set aside to alternate with Cream mixture.
Step 2- Add 3 Sticks of butter into another large bowl and 3 Cups Sugar. Mix on medium high speed for 8 minutes.
Note- If you are using a hand mixer It could take much longer to cream the ingredients. Also, at sometime during that 8 minutes stop your mixer and scrape down the sides of your bowl.
Step 3- Add 5 Eggs (Room temp) one at a time while mixing on a medium speed. Try not to over mix. Once the egg is blended stop mixing and proceed to add the next egg and mix again.
Step 4- Using a grater, zest 1 lemon and add it into the batter. Mix for 1 minute on medium speed. Make sure you rinse off your lemon with cold water before you zest it. Once done zesting the lemon set aside.
Lemon creme mixture
Step 5- In a small to medium sized bowl, add 1 Cup of heavy whipping cream (At room temperature), 2 Teaspoons of Lemon extract and 5 drops of yellow food coloring. Stir until combined.
Step 6- Chop the Lemon that you zested in half. Place a mesh strainer over the bowl with your cream mixture and squeeze 1/2 of the lemon. Stir until combined. Note- Cream mixture will get slightly thick. This is normal. Once done set mixture aside to alternate with cake flour.
Grease Bundt pan with non-stick baking spray
Preheat Oven to 325 Degrees
Step 7- Add the Lemon cream mixture and the cake flour mixture into the batter in 3 separate intervals. Add an amount of the Lemon cream mixture (1/3 Cup) and the cake flour mixture (1 Cup) and mix until combined. Repeat this step 2 more times until all of the cream mixture and cake flour are added.
Baking the cake
Step 8- Add Cake batter into Bundt pan. Once done, take the back of a spoon and spread the batter out as evenly as possible.
Step 9- Place cake into preheated 325-degree oven and bake for 1 hour and 10 minutes
Step 10- Let cake cool for 1 hour before flipping.
Toothpick test- Insert a toothpick inside the cake and it should come out clean
IF the toothpick does not come out clean bake for an additional 5 to 10 minutes.
Making the Glaze
Step 11- In a small bowl Add 1 1/4 Cup of Confectioners’ Sugar, 3 Tablespoons of Melted Unsalted butter, 3 Tablespoons of warm whole milk, and 1/2 teaspoon of Lemon Extract. Stir until combined. Mixture should be slightly runny and creamy with no visible lumps.
Step 12-Place icing in microwave on high for 10 seconds Once done pour icing over cake.
Serve and enjoy
YouTube instructional video
