Lemon Brunch Cake
Lemon Brunch Cake might be a good recipe to expand your dessert recipe box. One serving contains 3750 calories, 54g of protein, and 62g of fat. For $4.72 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. This recipe serves 1. Only a few people made this recipe, and 3 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Foodista requires all purpose flour, lemon juice, powdered sugar, and sugar. Overall, this recipe earns a not so super spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: Lemon-Poppy Seed Brunch Cake, Sunday Brunch: Lemon Poppy Seed Pound Cake, and Sunday Brunch: Crab Cakes with Lemon Mayonniase.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
3 cups all purpose flour
2 teaspoons baking powder
1/4 cup Butter or margarine
2 Eggs
cup Lemon juice
2 tablespoons lemon juice
1 tablespoon Grated lemon rind
5 tablespoons Lukewarm milk
1 1/4 cups powdered sugar
salt, pepper
1 1/2 cups sugar
Equipment:
hand mixer
mixing bowl
kugelhopf pan
oven
frying pan
Cooking instruction summary:
- In a large mixing bowl with electric mixer, cream butter and sugar together until light and fluffy.
- Beat in the 1/3 cup lemon juice until well blended. Beat in eggs, one at a time, beating well after each addition.
- In another bowl, sift together the flour, baking powder, and salt.
- Add the flour mixture to the first mixture, a little at a time, alternating with the milk.
- 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).
- Cool for 5 minutes in the pan; invert and cool completely on a rack.
- For the glaze: Blend confectioner's sugar with 2 tablespoons lemon juice until smooth; drizzle over the cake.
Step by step:
1. In a large mixing bowl with electric mixer, cream butter and sugar together until light and fluffy. Beat in the 1/3 cup lemon juice until well blended. Beat in eggs, one at a time, beating well after each addition. In another bowl, sift together the flour, baking powder, and salt.
2. Add the flour mixture to the first mixture, a little at a time, alternating with the milk.
3. Pour batter into a greased 12-cup Bundt cake pan.
4. 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). Cool for 5 minutes in the pan; invert and cool completely on a rack.For the glaze: Blend confectioner's sugar with 2 tablespoons lemon juice until smooth; drizzle over the cake.
Nutrition Information:
covered percent of daily need
