Prep 40 mins
Cook 1 hr
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 8 ounces unsalted butter (2 sticks)
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 2 lemons, zest of, large
- 1⁄3 cup fresh squeezed lemon juice
- 2⁄3 cup sugar
- Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.Butter a 12-cup capacity bundt pan; dust it lightly with fine, dry breadcrumbs; set aside.
- Sift together the flour, baking powder, and salt; set aside.
- In a large bowl of an electric stand mixer, beat the butter until soft; add in the sugar and beat until incorporated.
- Beat in the eggs one at a time, scraping the bowl as necessary (the mixture might look curdled—that is ok).
- On lowest speed add the dry ingredients alternately in three additions with the milk in two additions, beating only until incorporated after each addition.
- Remove the bowl from the mixer; stir in lemon rind.
- Turn the batter into the prepared pan; level the top of the batter by rotating the pan briskly from left to right—and from right to left.
- Bake for 1 hour and 5-10 minutes until a pick comes out clean.
- Let the cake stand in the pan for 5 minutes, then cover with a rack and invert.
- Remove from the pan, leaving the cake upside down.
- Place over a large piece of foil or wax paper; prepare the glaze.
- The glaze: the glaze should be used immediately after it is mixed; mix the lemon juice and sugar together; brush it all over the hot cake; the cake will absorb it.
- Let cool completely and then transfer to a cake plate; it is best to wait a few hours before cutting the cake.
- **May substitute ½ cup key lime juice for the lemon juice, but Ms. Heatter recommends not changing the lemon rind to lime rind.
Fabulous cake !Thank you 'rather be swimmin'.