-BATTER-
1/2 lb Unsalted butter; at room
-temperature
2 c Sugar
1 1/2 c All-purpose flour
2 ts Baking powder
4 lg Eggs
3 Egg yolks
1/2 c Buttermilk
1 tb Grated lemon zest
1 tb Strained lemon juice
1 ts Vanilla extract
-LEMON GLAZE-
1/2 c Water
1/2 c Sugar
1/3 c Lemon juice
2 ts Vanilla extract
One 10-inch Bundt pan, buttered and floured.
Set a rack in the middle level of the oven and preheat to 325 degrees.
Combine butter, sugar, flour and baking powder in mixer with paddle. Beat
on low speed 2 minutes. Combine remaining ingredients and add to mixer in
three additions, beating 1 minute between each addition. Scrape batter into
prepared pan and bake for about one hour, until cake is well risen and well
colored and a knife inserted between the edge and tube emerges clean. Place
cake on a rack in pan.
For glaze, combine water and sugar and bring to a boil in a saucepan.
Remove from heat and add lemon juice and vanilla. Unmold cake and brush
glaze evenly all over outside of cake. Cool and wrap for storage.
Yield: One 10-inch Bundt, about 16 servings
NOTES : Recipe courtesy of Nick Malgieri
Yields
1 Servings