Lemon Bundt Cake /// Pastel Bundt de Limon
Lemon Bundt Cake.
Ingredients:
Cake
2 Sticks of butter, room temperature.
2 Cups of sugar
1 Teaspoon salt
4 Large eggs, at room temperature
2 Teaspoons baking powder
3 Cups All-Purpose Flour
1 Cup milk, at room temperature
finely grated rind of 2 medium lemons and 1 teaspoon lemon extract
Glaze
1/3 Cup freshly squeezed lemon juice, the juice of about 1 1/2 juicy lemons
2 Cups confectioners’ sugar, sifted
1/4 teaspoon of salt
Procedure.
1. Preheat the oven to 350°F.
2. Beat together the butter, sugar, and salt, first until combined, then until fluffy and lightened in color.
3. Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat briefly to re-combine any residue.
4. Measure the flour by gently spooning it into a cup, then sweeping off any excess. Whisk the baking powder into the flour. Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour. The batter may look slightly curdled when you add the milk. That's OK; it'll smooth out as you add the flour. Mix until everything is well combined; the batter will look a bit rough, but shouldn't have any large lumps. Stir in the grated lemon rind and lemon extract.
5. Thoroughly grease a 10- to 12-cup Bundt pan. Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
6. Bake the cake for 50 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 45 minutes.
7. While the cake is baking, make the glaze by stirring together the lemon juice and sugar.
8. Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. If the cake still feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it..
9. Allow the cake to cool completely before icing and serving.
10. To ice the cake, mix the sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that's just barely pourable. Drizzle it artfully over the completely cool cake.
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