Saturday, March 30, 2019

Lemon Cake

In what started as a quest to clear space on my bookshelf for my new "Collected Recipes" cookbook, I've been making my way through several 90's and early 00's Taste of Home and Quick Cooking cookbooks. Classic Midwestern in many ways, they all feature recipes submitted by home cooks and vetted by the cookbook editors. There's been some misses, and some hits. This lemon cake recipe was definitely the latter.

Being a bundt cake, this recipe makes far more than I can/should reasonably eat myself and my husband's not a big lemon person. I brought half the cake into work and it was promptly devoured, eliciting numerous shout outs of how amazing it was on Slack.

The original recipe, from my 2004 Taste of Home cookbook, calls for a lemon glaze, which I omitted. I'm sure it'd be great (and prettier) with it - I just didn't particularly feel like making it. Feel free to add if you'd like a better presentation, or are just craving a bit more sweetness.

Lemon Bundt Cake
Slightly adapted from Taste of Home

Servings: 12
Time: 1 1/2 hours
Preheat oven to 350 degrees


  • 1 cup butter, softened
  • 3 cups sugar
  • 6 large eggs, room temperature
  • Juice of 5 medium lemons
  • 3 tablespoons lemon zest
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 c full fat Greek yogurt (I used Fage's 5%)

In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, fully incorporating after each addition. Stir in lemon juice and zest. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture alternately with the yogurt. Beat until just combined. 

Pour mixture into a well greased and floured bundt pan. Bake at 350 for 55-60 minutes or until it tests done (a toothpick inserted into the center should come clean). Cool 10 minutes in the pan, then remove onto a wire rack by flipping over the bundt pan to cool completely. 

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