Lemon Bliss Bundt Cake
Recipe by Denise Levin
A perfect Bundt cake for any occasion. Light and refreshing any time of year.
•1 cup (2 sticks) margarine or oil
•2 cups sugar
•1 tsp salt
•4 large eggs
•2 tsp baking powder
•3 cups flour
•1 cup milk or soy milk
•2 tsp lemon zest
• 3⁄4 cup sugar
•1⁄3 cup fresh lemon juice
Preheat oven to 350°F (175°C). Spray a Bundt pan with baking spray and set aside. Beat margarine or oil with sugar in the mixer until light and fluffy. Add salt and mix a bit more. Add eggs one at a time. Add baking powder, flour, milk or soy milk, and lemon zest. Pour into prepared Bundt pan and gently smooth out the top with a rubber spatula.
Bake for 55–60 minutes. Remove from oven and allow to cool. Combine sugar and lemon juice for the glaze. Remove cooled cake from the pan. Using a skewer or a cake tester, poke holes all over the top of the cake. Pour the glaze on top, trying to get it into the holes.
(Originally featured in Family Table, Issue 717)
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