Recipe: Lemon Cake
I found this delicious recipe in an old cookbook handwritten on a piece of paper, I found at a garage sale. It has wonderful lemony flavor. I’ve altered the recipe slightly. Perfect with a lovely cup of tea, or coffee with family and friends!
~Lemon Bundt Cake~
zest of 4 lemons
1 stick butter room temperature
10 ounces cream cheese, room temperature
2 tablespoons lemon juice
2 tablespoons half-and-half or heavy cream
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
2 to 3 cups confectioners sugar
To make the frosting
Zest the lemons using a fine grater or micro-plane grater. Squeeze one of the lemons for the 2 tablespoons of juice you need for the frosting, and reserve the rest of the juice for the cake recipe.
Beat the butter until it’s light and fluffy. Then add the room temperature cream cheese, and beat until smooth. Don’t over beat cream cheese. Scrape sides of bowl often with a rubber spatula.
Add the lemon zest, lemon juice, cream and extracts. Blend together.
Add sugar slowly turning the mixer off in between, until you like the sweetness level. Mix just until you have a smooth, homogeneous mixture, scraping sides of bowl often. It should be just slightly looser than canned frosting. Chill the frosting in the refrigerator. Allow to come near room temperature before applying frosting to chilled cake.
To Make the Cake
2½ cups all-purpose flour
3 teaspoons baking powder
3½-ounce box instant lemon pudding mix-(note: do not use the cooked variety and don’t use Jell-O by mistake. Remember to use pudding only.)
¼ teaspoon salt
¾ cup (1½ sticks) butter- room temperature
1¼ cups granulated sugar
8 egg yolks
1 teaspoon vanilla extract
Juice of 4 lemons
¾ cup half-and-half
To bake the cake: Heat oven to 350 degrees.
Grease and flour a 10-inch Bundt pan. Mix together the flour, baking powder, instant pudding mix and salt. Set aside.
To Make the Cake
In a large bowl of a stand mixer, cream together the butter and sugar until light and fluffy using whisk attachment. Beat in the egg yolks one at a time, then stir in the vanilla and lemon juice.
Add the flour mixture alternately with the half-and-half, mixing in between each addition until blended.
Pour batter into prepared pan. Bake in the heated oven for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool briefly in the pan, then turn the cake out of the Bundt pan while it is still warm. Allow to cool completely before frosting. Frost. Refrigerate cake until ready to serve.