Simple Lemon Bundt Cake with Lemon Syrup
Catherine Cappiello Pappas
- 2 ½ cups flour - sifted
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tbs. lemon zest
- 3 tbs. fresh lemon juice
- 1 tbs. vanilla extract
- ¼ cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 cup sour milk – milk plus 1 tbs. white vinegar
- powdered sugar for dusting
- for the syrup:
- ¼ cup water
- ¼ cup lemon juice
- ½ cup sugar
Preheat Oven 350 degrees:
Combine all of the dry ingredients in a bowl.
Let the milk sit with the vinegar for a minute or two.
Gently beat the eggs; add the vanilla, lemon juice and vegetable oil to the milk and slowly add to the dry ingredients, while stirring into the batter.
Butter a bundt pan and add the batter.
Bake approximately 35 - 40 minutes or until the toothpick test comes out clean.
Cool for a few minutes on a rack, then gently loosen the cake from the pan, turn upside down wait a minute or two until the cake gently slips out.
For the Syrup:
Combine the above ingredients in a small sauce pan and heat. Adjust the sweetness to your taste. Bring to a low simmer and turn the heat off. Let the mixture cool, then using a fork, gently poke the cake and drizzle the syrup over the cake.
Let the cake sit for a few hours before serving.
Dust with powdered sugar before serving.