If you read last week’s Seasonal Produce article, you will know that lemons are at their very best right now! Now is the time to incorporate them into as many recipes as you can. We love this lemon bundt cake recipe for so many reasons: it’s easy, it’s moist, it’s delicious for dessert or breakfast the next day and it is a great use of lemons!
Lemon Bundt Cake
2 1/4 cups flour
2 t. baking powder
8 oz. (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
2 cups sugar
2 t. vanilla
6 large eggs, room temperature
2 Tb. grated lemon zest
Preheat oven to 350 degrees. Butter and flour a bundt pan, knocking out excess flour.
Sift flour and baking powder. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, vanilla and baking powder and beat on low speed until just combined (mixture will appear dry and crumbly.)
Add eggs, one at a time, beating well after each addition. Mixture will form a batter as eggs are added. Stir in lemon zest.
Pour batter into pan, smoothing top. Bake in middle of oven until golden and testing toothpick comes out clean (about 40-45 minutes). Cool cake in pan on a rack for 15 minutes, then gently place onto a cooling rack and cool completely.
Make a glaze with lemon juice and powdered sugar. Simply whisk the two together for desired consistency. Pour over the cake and serve with berries and mint.