What he didn’t know was what had possessed Fraser to make the accusasion now, and in such a public manner. He got up, used the pot, then splashed water from the ewer over his face and, tilting the pitcher, drank most of the rest. It was nearly evening; his room was growing dark, and he could smell the luscious scents of tea pouring downstairs; fried sardines, fresh buttered crumpets, lemon sponge, cucumber sandwiches, sliced ham. He swallowed, suddenly ravenous.
-Lord John Grey
The Scottish Prisoner by Diana Gabaldon, Chapter 30
Lemon cake is a perfect addition to a spring or summer meal. It was my father’s favorite, and I always made a point to make it for him on his birthday or any special occasion. My mum and I found a simple, homemade recipe in her collection that is incredibly easy to bake. Once again, seizing the opportunity, my daughter took charge of the recipe to create a delicious dessert that is bound to be loved by everyone to whom you serve it.
The lemon flavor is mild and not overpowering. The subtlety of the lemon is complimented by the cake’s soft and moist texture. Here is what you will need:
- 3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups of sugar
- 3 eggs
- 1/2 cup of buttermilk
- 1/2 cup of sour cream
- 4 tablespoons lemon juice
- Zest of 2 lemons (about 2 tablespoons)
- 1 teaspoon of vanilla
- 1/4 cup butter, softened
- 1 1/2 cup powdered sugar
- 3 tablespoons of lemon juice
- Pre-heat oven to 300 degrees.
- Sift the flour, baking powder, and salt. Then set aside.
3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
4. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears.
5. Pour the cake batter into a bundt cake pan that has been sprayed with a non-stick baking spray.
6. Bake for 60-70 minutes or until a knife in the center of the cake is removed clean. Then remove the cake from the oven and allow a cooling time of approximately 5 minutes.
7. Turn cake over on a cake platter. Let the cake cool completely.
8. Prepare the Lemon Drizzle by creaming the butter and slowly adding the powdered sugar and lemon juice. Beat the mixture well until the glaze is creamy and smooth. Once texture is consistent add the glaze to the top of the cake.
My daughter loved the simplicity of this recipe and was so pleased with the ending result. She decided to decorate the cake with flowers from the garden to be ready to serve to all our guests.
This lemon bundt cake tastes perfect when served with fresh fruit or ice cream. Perfectly refreshing on a warm spring or summer day. Enjoy! ♥
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