Lemon Brunch Cake

Lemon Brunch Cake

You can never have too many dessert recipes, so give Lemon Brunch Cake a try. This recipe serves 1 and costs $4.72 per serving. One portion of this dish contains around 54g of protein, 62g of fat, and a total of 3750 calories. It is brought to you by Foodista. 3 people have made this recipe and would make it again. A mixture of powdered sugar, lemon rind, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is awesome. Try Lemon-Poppy Seed Brunch Cake, Sunday Brunch: Lemon Poppy Seed Pound Cake, and Sunday Brunch: Crab Cakes with Lemon Mayonniase for similar recipes.

Ingredients

You need the ingredients below to cook it

  • all purpose flour

    all purpose flour

    all purpose flour

    375 grams

  • baking powder

    baking powder

    baking powder

    2 teaspoons

  • butter

    butter

    Butter or margarine

    56.75 milliliters

  • eggs

    eggs

    Eggs

    2 Items

  • lemon juice

    lemon juice

    Lemon juice

    244 milliliters

  • lemon juice

    lemon juice

    lemon juice

    2 Tbsps

  • lemon rind

    lemon rind

    Grated lemon rind

    1 Tbsp

  • milk

    milk

    Lukewarm milk

    5 Tbsps

  • powdered sugar

    powdered sugar

    powdered sugar

    150 grams

  • salt

    salt

    salt, pepper

    1 serving

  • sugar

    sugar

    sugar

    300 grams

Instructions

Let's follow the instructions for cooking it

  1. In a large mixing bowl with electric mixer, cream butter and sugar together until light and fluffy.
  2. Beat in the 1/3 cup lemon juice until well blended. Beat in eggs, one at a time, beating well after each addition.
  3. In another bowl, sift together the flour, baking powder, and salt.
  4. Add the flour mixture to the first mixture, a little at a time, alternating with the milk.
  5. Pour batter into a greased 12-cup Bundt cake pan. Bake in a preheated 350 oven for 50 to 60 minutes, or until cake springs back when touched with a finger (cake will slightly pull away from sides of pan).
  6. Cool for 5 minutes in the pan; invert and cool completely on a rack.
  7. For the glaze: Blend confectioner's sugar with 2 tablespoons lemon juice until smooth; drizzle over the cake.