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
xo
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Beth Baumgartner says
Hi Catherine! I am all over this lemon bundt cake - it's one of my favorite bundt cake flavors!! And who doesn't love simple?!
Beth @ The First Year Blog