Simple Lemon Bundt Cake with Lemon Syrup

Living the Gourmet is happy to present a Simple Lemon Bundt Cake with Lemon Syrup featuring Limoniera Lemons!

**I was given these products for review. I was not financially compensated for this post. All opinions expressed are my own.

Ingredients:

2 ½ cups flour - sifted

½ tsp. baking powder

½ tsp. baking soda

1 tbs. lemon zest

3 tbs. fresh lemon juice

1 tbs. vanilla extract

¼ cup vegetable oil

1 cup sugar

2 eggs

1 cup sour milk - milk plus 1 tbs. white vinegar

Powdered sugar for dusting

Preheat Oven 350 degrees:

Combine all of the dry ingredients in a bowl.

Let the milk sit with the vinegar for a minute or two.

Gently beat the eggs; add the vanilla, lemon juice and vegetable oil to the milk and slowly add to the dry ingredients, while stirring into the batter.

Butter a bundt pan and add the batter.

Bake approximately 35 - 40 minutes or until the toothpick test comes out clean.

Cool for a few minutes on a rack, then gently loosen the cake from the pan, turn upside down wait a minute or two until the cake gently slips out.

For the Syrup:

¼ cup water

¼ cup lemon juice

½ cup sugar

Combine the above ingredients in a small sauce pan and heat. Adjust the sweetness to your taste. Bring to a low simmer and turn the heat off. Let the mixture cool, then using a fork, gently poke the cake and drizzle the syrup over the cake.

Let the cake sit for a few hours before serving.

Dust with powdered sugar before serving.

Enjoy with Love,

Catherine

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