Midwestern Lemon Bundt Cake

Ingredients

In this adaptation of the British Lemon Drizzle Cake to Midwestern American cuisine, we have made a few adjustments to suit the local taste preferences. The cake remains moist and tangy, but we have incorporated a slightly sweeter flavor profile to cater to the Midwestern palate. Additionally, we have opted for a bundt pan instead of a loaf pan to give the cake a more visually appealing presentation. We alse have the original recipe for Lemon Drizzle Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• Zest of 2 lemons Zest of 2 lemons
• Juice of 1 lemon Juice of 1 lemon
• For the lemon drizzle: For the lemon drizzle:
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 56g, 38g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 10-inch (25cm) bundt pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
6. 6.
   Stir in the lemon zest and lemon juice until well combined.
7. 7.
   Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. 8.
   Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. 9.
   While the cake is baking, prepare the lemon drizzle by combining the granulated sugar and lemon juice in a small saucepan. Heat over low heat until the sugar has dissolved.
10. 10.
    Once the cake is out of the oven, poke several holes on the surface using a skewer or toothpick. Pour the lemon drizzle evenly over the warm cake.
11. 11.
    Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
12. 12.
    Once cooled, transfer the cake to a serving plate and drizzle any remaining lemon syrup over the top.
13. 13.
    Slice and serve.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Lemons — Use fresh lemons for the best flavor. Zest them before juicing to incorporate the fragrant oils.

Tips & Tricks

• For an extra burst of lemon flavor, add a teaspoon of lemon extract to the batter.
• Dust the greased bundt pan with a little flour to ensure easy release of the cake.
• To prevent the cake from sticking to the pan, allow it to cool for 15 minutes before inverting it onto a wire rack.
• For a decorative touch, garnish the cake with lemon zest or edible flowers before serving.
• Serve the cake slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving advice

Serve the Midwestern Lemon Bundt Cake as a delightful dessert or a sweet treat with a cup of tea or coffee. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

To present the Midwestern Lemon Bundt Cake, place it on a decorative cake stand or serving platter. Dust the top with powdered sugar for an elegant touch. Garnish with fresh lemon slices or edible flowers to add a pop of color and enhance the visual appeal.