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Lemon Bundt Cake




Source of Recipe


Corrine Williams






Recipe Introduction


This was the hit of the bake sale.





List of Ingredients



• 2 1/4 cups cake flour (not self-rising)
  
• 1 1/2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 3 Tbsp plus (grate peel first)
  
• 1 cup plain nonfat yogurt
  
• 1 1/2 Tbls grated lemon peel
  
• 5 1/2 Tbsp butter softened
  
• 1 1/2 cups granulated sugar
  
• 2 large eggs
  
• Drizzel over top:
  
• 1 tsp lemon juice
  
• 1 Tbls nonfat yogurt
  
• 1 tsp butter
  
• 1 1/2 confecttioner's sugar
  






Instructions



1. Heat oven to 350. coat a 12-cup bundt pan with nonstick spray.
   
2. Mix flour, baking powder, baking soda and salt in a large bowl. In a small bow mix 3 Tbsp lemon juice with 1 cup yogurt.
   
3. Beat 1 1/2 Tbsp lemon peel and the butter in large bowl with mixer on medium speed until creamy. Beat in granulated surar(mixture will look like damp sand), then eggs and egg white until incorporated. On low spped, beat in yogurt mixture, then flour micture until just blended. Scrape batter into prepared pan; smooth top with a rubber spatula.
   
4. Bake 45 minutes or until pick, inserted in center of cake comes out clean. Cool in pan on wire rack 15 minutes.Invert cake on rack and remove pan. Let cool completely.
   
5. Whisk confections' sugar, remaining 1 tsp lemon juice, 1/2 tsp lemon peal and 1 Tsp yogur in a small bowl until smooth.
   
6. Place rack with cake on wax paper. Spoon and spread glazeon cake, letting excess run down sides. Let stand until glaze sets. Transfer to serving plate.
   
7. Garnish with lemon peel lightly.