Happy Mother's Day to all you beautiful mothers.
Do you enjoy lemon desserts?
This impressive bundt cake has a sweet and light lemon flavor.
The cake batter is to-die-for. It's as light as a cloud and so pillowy soft. It's a good thing that batter tasted so good, because it took a little while to prepare. There are a few extra steps than usual, but all are necessary to create this light cake.
There are so many ways to serve this lemony cake. You can serve it plain with powdered sugar and fresh fruit or with lemon glaze. I also tried it with some raspberry jam and vanilla whipped cream and it was delish. I also think it would be outstanding served with some Strawberry Whipped Cream.
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adapted from: All Recipes
(Printable Recipe) or (Printable with Picture)
3 c. cake flour
1 tsp. baking soda
1/4 tsp. salt
6 large eggs, at room temperature, separated
2 c. sugar, divided
1 c. unsalted butter, room temperature
1 Tbl. finely grated lemon zest (from about 2 lemons)
3 Tbl. fresh lemon juice (from about 2 lemons)
1 c. lemon yogurt
2 c. powdered sugar
finely grated zest of 1 lemon
1-2 Tbl. fresh lemon juice or milk
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan; set aside. Sift together flour, baking soda and salt; set aside. Beat egg whites in a large bowl until soft peaks form. Gradually add 1/2 cup of sugar, beating until stiff, glossy peaks form; set aside. In the bowl of a stand mixer beat butter, remaining 1 1/2 cups of sugar, egg yolks, lemon zest and lemon juice and mix until creamy and pale yellow, around 3-5 minutes.
Add flour mixture to yolk mixture in two parts, alternating with the yogurt, mixing on low speed until just combined. Gently fold in the beaten egg whites. Pour batter into prepared pan and spread out evenly. Bake for around 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then turn out onto a rack and cool completely and top with lemon glaze.
For the Lemon Glaze: Combine powdered sugar, lemon zest and 1 Tablespoon of lemon juice or milk in a small bowl and stir until smooth and creamy. If mixture is too thick, add a little more juice or milk until it reaches a glaze consistency. Pour over cooled cake.
Jenn's Notes: If you don't have a 10-inch bundt pan and you can't fit all of the batter, you can always make some cupcakes with the extra batter. Bake the cupcakes for 15-16 minutes. 2 (6 oz.) cartons of lemon yogurt should equal around one cup.