Happy Monday, lovelies!
Summertime is drawing to a close with just a few short weeks left before we welcome in dear autumn. Even though we are still having summer temperatures, we have enjoyed several little teasers of autumnal weather and it has been utterly delightful. We've been able to go on a couple drives through the countryside and have the windows open and feel the gentle, slightly cool breeze on our faces. It felt as though the breeze was literally blowing away cobwebs from the past months. Several evenings already, I've needed to grab a sweater after the sun sets because it's still too hot to turn off the air conditioner, but certainly not cool enough for the heat, so thus begins the conflicting temperatures and not knowing whether to put on shorts or long pants in the morning.
I thought since we will soon be bidding summer farewell for 2020, it was high time that I finally share this lemony bundt cake recipe. Of course, there is nothing wrong with a lemony cake in the middle of winter...I'm all for it. But there's something so summery and bright and cheery about lemons and they just seem to say "summer" to me. So, alas, here is the recipe...
Sunny Lemon Bundt Cake
1 cup softened butter
1 1/2 cups pure cane sugar
3 eggs
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
zest from 2 lemons
juice from 1 lemon
In a large mixing bowl, beat the butter, sugar, and eggs together. Set aside.
Combine the flour, baking soda and salt in a separate bowl. Set aside.
Gradually add the dry ingredients to the wet alternately with the buttermilk. Mix thoroughly to ensure the flour gets completely mixed in. Stir in the lemon zest and juice.
Pour into a prepared Bundt pan and bake at 325*F for about 50-60 minutes, or until a toothpick comes out clean.
Allow your cake to cool completely before adding the frosting.
Frosting:
4 oz. softened cream cheese
1/4 cup softened butter
zest from 1 lemon
juice from 1 lemon
2 cups powdered sugar
enough milk or cream to reach desired consistency
To make the frosting, simply add all the ingredients to a large mixing bowl and beat until smooth and creamy. Add milk or cream, one tablespoon at a time, until your frosting gets to a nice consistency. You want it to be thick enough so it won't run off the cake completely, but thin enough so it is easy to pour and have a slight drip effect.
Top your cake as desired with however much of the frosting as you wish. Add a few lemon slices and mint leaves and stand back and admire your masterpiece.
Serve with a nice tall glass of iced tea in the summer...
or a cup of hot herbal tea in the wintertime.
May your week be a beauty, dear friends!
Bless you!
♥