Triple Lemon Bundt Cake

• Vegetarian

• Produce

  • 1 heaping tbsp Lemon, zest

• Refrigerated

  • 6 Egg yolks

• Condiments

  • 3/8 cup Lemon juice, fresh

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1 3/4 cups Granulated sugar
  • 2 3/4 cup Powdered sugar
  • 1/2 tsp Salt

• Dairy

  • 5/8 cup Butter, unsalted
  • 1 tbsp Milk or cream
  • 1 3/16 cup Whole milk

Found on magnoliadays.com

Description

Ingredients

• ½ cup unsalted butter, at room temperature
• 1¾ cups granulated sugar
• 1 heaping tablespoon grated lemon zest
• 6 egg yolks
• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup plus 3 tablespoons whole milk, at room temperature
• ¾ cup confectioners sugar, sifted
• ¼ cup fresh lemon juice
• 2 cups confectioners sugar, sifted
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk or cream, plus more if needed

Directions

• Preheat oven to 325°F. Grease and flour a 10-cup bundt pan.
• Beat butter in a large bowl until creamy.
• Place granulated sugar and lemon zest in a small bowl. Use your fingers to rub sugar and zest together. This will release lemon oil for better lemon flavor.
• Gradually add lemon sugar to butter, beating until light and fluffy.
• Add egg yolks one at a time and beating well after each addition.
• Whisk together flour, baking powder, and salt in a medium bowl.
• Add flour mixture in 3 additions alternately with milk in 2 additions, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake for 50 to 55 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• Whisk together confectioners sugar and lemon juice until combined and there are no sugar lumps.
• Use a wooden skewer to poke holes about 1-inch apart in the warm cake (right out of the oven and in the pan).
• Slowly spoon soaking glaze over cake.
• Cool cake in the pan for 10 minutes. Remove cake from pan and place on a wire rack to cool completely.
• The cake bottom will be very soft from the soaking glaze. You may want to place a sheet of parchment or non-stick aluminum foil between the cake and wire rack to keep the cake from sinking into the rack (only for racks with ½-inch or more gaps between wires).
• Stir together confectioners sugar, butter, lemon juice, and 1 tablespoon milk. Add more milk, about ½ teaspoon at a time, as needed for drizzling consistency.