Lemon Bundt Cake

• Preheat the oven to 175°C. If using a convection oven, set it to 160°C.
• Use about 1–2 tablespoons of softened butter to evenly coat the inside of the Bundt pan to prevent sticking (make sure to get into all the small crevices if the pan has a decorative pattern).
• Sprinkle flour all over, and shake the pan against your hands to ensure the flour coats the surface evenly.

• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
• Combine the sugar and lemon zest, then use your fingers to gently rub them together to release the lemon’s essential oils — this enhances the natural citrus aroma.
• In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes. You can use a stand mixer or a hand held mixer.
• Add the lemon sugar mixture and continue beating for another 2 minutes until the mixture is light and fluffy.
• Add the eggs one at a time, mixing well until incorporated before adding the next egg.
• Add the sour cream and lemon juice and mix on low to combine.
• Add half of the dry ingredients and mix on low until just combined. Add the milk and mix again. Finally, add the rest of the dry ingredients and mix until the batter is smooth and cohesive.

• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 45–65 minutes. If the top browns too quickly while the inside is still undercooked, cover loosely with foil to prevent burning.
• Remove the cake from the oven and let it rest in the pan for 5 minutes. Then, gently prick the surface with a fork.

• Place the sugar, lemon juice, and zest in a small saucepan. Bring the mixture to a boil. Turn the heat off as soon as the sugar dissolves completely.
• When you remove the cake from the oven, let it rest for about 5 minutes. Prickle holes on top of the cake with a fork. Pour the lemon syrup all over the cake.
• Let the cake rest in the pan for another 15 minutes, then invert it onto a wire rack to cool completely before glazing.

• To make the Lemon Glaze simply whisk the sweetened condensed milk and the lemon juice in a small bowl.
• You can add the lemon zest to the glaze, or sprinkle on top of the cake once it’s done being glazed.

• Store the cake in the fridge for up to 4 days, in an airtight container.
• Let it sit on the counter for 20 to 30 minutes before serving, it should be served at room temperature.

Source: Pies & Tacos