Pucker Up and Kiss Me Bundt-Homemade

Name: Pucker Up and Kiss Me Bundt-Homemade
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 3/4 c all purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 3 stick unsalted butter, room temperature; 2 1/4 c granulated sugar-divided; 6 large eggs, room temperature; 1 c whole milk; 2 Tbsp lemon zest, grated; 1 tsp pure lemon extract; 1/2 c fresh lemon juice

By Pat Duran
@kitchenChatter

This is the homemade version of the quick Pucker Up and Kiss Me Pound Cake.
This is a simple pound cake and will be perfect for breakfast and tea. This recipe is from Lori Longbotham cookbook author. I have tweaked it very little. I hope you give this one a try. If you love lemon you will love this pound cake!

Rating:

★★★★★ 5 votes5

Comments:

31 Comments

Serves:

12 servings

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

2 3/4 c

all purpose flour
1/2 tsp

baking powder
1/4 tsp

salt
3 stick

unsalted butter, room temperature
2 1/4 c

granulated sugar-divided
6 large

eggs, room temperature
1 c

whole milk
2 Tbsp

lemon zest, grated
1 tsp

pure lemon extract
1/2 c

fresh lemon juice
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How to Make Pucker Up and Kiss Me Bundt-Homemade

Step-by-Step

Preheat oven to 300^.
Butter and flour a 12 cup bundt pan or use non stick spray.
Sift the flour,baking powder and salt together twice.
Cream the butter and 1 3/4 cups sugar until pale and fluffy about 4 minutes.
Add eggs, one at a time, beating well after each addition.
Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour.
Stir in the lemon zest and lemon extract.
Pour the batter into the prepared pan and bake for 1 1/2 hours . or until a knife inserted in the middle comes out clean.
Let cool in the pan for 15 minutes.
Pole holes all over the cake with a wooden chopstick.
Meanwhile, being the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.
Invert the cake onto a rack, over a catch pan and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temperature.