I couldn’t use up fast enough all the lemons we had from our tree this summer. We’ve enjoyed lemon cheesecake, cookies, bars and even refreshing basil lemonade. In a couple of months, I’ll even have homemade limoncello ready for the freezer! Yesterday, we found some huge lemons on the ground while watering the vegetable garden. Seems perfect for this bundt cake recipe I was meaning to tweak. I made it without a glaze so it only had a mild lemony taste. Next time, I’ll add the lemon glaze to get the sweet ,tart flavor. Should be perfect with coffee or tea!
- zest of 3 lemons
- 3 tbs lemon juice
- 2 cups unbleached all-purpose flour
- 1 cup ground almonds or almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 3/4 cup sour cream
- 3 eggs, room temperature
- 1 cup butter, room temperature
- 1 cup sugar
- Preheat oven to 350F.
- Prepare a 12-cup bundt pan by spraying with nonstick baking spray and then sprinkling with flour.
- Combine dry ingredients in a bowl (flour, ground almonds, baking powder, baking soda and salt) and set aside. In another bowl, combine zest, lemon juice, sour cream, and vanilla. Set aside.
- Using an electric mixer, cream butter and sugar at medium speed until pale and fluffy. Add eggs one at a time, scraping and mixing after each addition.
- Reduce to low speed then add about one-third of flour mixture, followed by half of sour cream mixture, mixing until just incorporated after each addition. Repeat with the remaining mixtures and continue mixing until well combined. Pour into prepared bundt pan.
- Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes. Remove from oven and leave in pan for 10 minutes then invert onto wire rack and cool.
Note: You can add a lemon glaze to the pan while it is cooling by mixing 1/3 cup lemon juice with 3 tbs confectioner’s sugar and pouring it over the cake.