Fresh Lemon Bundt Cake Recipe
A Mother's Day dessert from Toronto bakery Bobbette & Belle.
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
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.