“There’s a hole in this cake!”

LEMON BUNDT CAKE
Printable recipe here


3¼ cups cake flour, sifted
2 tsp baking powede
½ tsp baking soda
½ tsp salt
¾ cup sour cream
finely grated zest of 1 lemon
¼ cup lemon juice
2 Tbl vanilla
4 large eggs
2¼ cups sugar
¾ cup canola oil

Position rack in middle of oven and preheat to 350°.  Generously brush bundt pan with shortening and dust with flour.

Whisk flour, baking powder, baking soda and salt together in large bowl and set aside.  In another bowl, whisk sour cream, lemon zest, lemon juice and vanilla and set aside.  In another bowl (dishes, I know) whisk eggs and sugar together stirring vigorously to lighten eggs.  Gradually whisk in oil until evenly combined.  Add sour cream mixture and stir together.  Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.  Pour batter into prepared pan.

Bake until cake pulls away from sides of the pan and a skewer inserted into the center comes out clean – about 50 minutes.  Cool 10 minutes, then unmold cake onto a rack placed over a baking sheet.  Cool.  (The cake can be prepared to this point a day ahead.)

When ready to serve, spoon some of the glaze (below) over the top and reserve the rest for serving on the sliced cake.

LEMON GLAZE
2 cups powdered sugar, sifted
3 Tbl lemon juice
finely grated zest of one lemon
1 Tbl butter, melted
1 Tbl water

Thank you Maria Portokalos.

What is your favorite quote from My Big Fat Greek Wedding?  Here's mine:

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