Lady Bird's Famous Lemon Bundt Cake
By Nordic Ware
Lady Bird's Famous Lemon Bundt Cake
By Nordic Ware
Yield/Serves:
Makes 1 (9-inch) cake
- 1 cup butter
- 1⅔ cups sugar
- 10 egg yolks, lightly beaten
- 3¼ cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon peel
- 1½ tablespoons lemon juice
Celebrate spring goodness with this cheerful, lemony cake.
Heat oven to 325°F. Grease and flour a 10- or 12-cup bundt pan, like the Nordic Ware® Anniversary Bundt Pan.
In large bowl, cream butter and sugar until light and fluffy. Add beaten egg yolks until incorporated. Sift together flour, baking powder and salt; resift three times. Add to butter mixture, alternating with milk. Mix until incorporated. Add vanilla, lemon peel and lemon juice. Beat 2 minutes.
Bake for one hour, or until cake tester comes out clean.
Cool in pan for 10 minutes. Invert on wire rack or serving platter to complete cooling. Sprinkle top with confectioners’ sugar if desired.
Heat oven to 325°F. Grease and flour a 10- or 12-cup bundt pan, like the Nordic Ware® Anniversary Bundt Pan.
In large bowl, cream butter and sugar until light and fluffy. Add beaten egg yolks until incorporated. Sift together flour, baking powder and salt; resift three times. Add to butter mixture, alternating with milk. Mix until incorporated. Add vanilla, lemon peel and lemon juice. Beat 2 minutes.
Bake for one hour, or until cake tester comes out clean.
Cool in pan for 10 minutes. Invert on wire rack or serving platter to complete cooling. Sprinkle top with confectioners’ sugar if desired.