Connect with H&H

Fresh Lemon Bundt Cake Recipe

House Home Photo Fresh Lemon Bundt Cake Recipe

A Mother's Day dessert from Toronto bakery Bobbette & Belle.

Ingredients: 

1-1/2 cups of flour
1/2 tsp baking soda
1/2 cup soft butter
1-1/2 cups of sugar
4 eggs (separated)
3 tbsp fresh lemon juice
2 tsp vanilla
3 tsp lemon zest
1/2 cup of sour cream

Instructions: 

Step 1: Preheat oven to 350°F and place rack in the centre of the oven.

Step 2: Cream butter and half the sugar until pale yellow. Add yolks one at a time, mixing well after each addition. Add flavourings.

Step 3: Sift dry ingredients together and add to batter. Add sour cream, making sure to scape down the sides of the bowl.

Step 4: In a separate bowl whisk the egg whites and remaining sugar to soft peaks and gently fold into the cake batter.

Step 5: Pour batter into prepared bundt pan and bake until a toothpick inserted into the centre comes out clean.

Step 6: Combine 1/3 cup of fresh lemon juice and 2 cups of icing sugar to create a glaze that can be drizzled over the cake. To decorate for Mother's Day, place fresh organic flowers on the centre hole of the bunt cake to create a special look.

Photographer: 

©istockphoto.com/Elena Korostelev

Comment Guidelines

We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.

OK