Sunday, April 15, 2012

A Great Lemony Desset!

Lemon Blueberry Bundt Cake
or it can be just Lemon Bundt Cake w/out adding blueberries!
(The cake my cute new polka dotted cake stand from Marshalls..true love!! Thank to my friend Jami Jill for "spotting" it for me!!)

Ingredients:
    1 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon kosher salt
    1 cup non-fat Greek yogurt
    1 1/3 cups sugar, divided
    3 eggs
    2 teaspoons grated lemon zest (2 lemons)
    1/2 teaspoon pure vanilla extract
    1 cup of blueberries sprinkled with flour
    1/2 cup vegetable oil
    1/3 cup freshly squeezed lemon juice
Glaze ingredients:
    1 cup confectioners' sugar
    2 tablespoons freshly squeezed lemon juice

    Directions:
  • Preheat the oven to 350 degrees .
  • Grease and flour a bundt pan. (So I way overdid this on this cake...last time I didn't do it enough and it stuck to the pan and was hideous...but still tasted great!! I was determined to get it out of the pan this afternoon...and I did!! Whew!!)
  • Sift together the flour, baking powder, and salt into a bowl.
  • In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
  • Slowly whisk the dry ingredients into the wet ingredients.
  • With a rubber spatula, fold the vegetable oil into the batter..mix well! 
  • Add blueberries and mix again.
  • Pour the batter into the prepared bundt pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. I could have pulled it out about 5 minutes early...so check it near the end of the baking time!
  • While cake is cooking, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  • When the cake is done,  cool in the pan for 10 minutes.
  • Carefully place on a baking rack over a sheet pan.
  • While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.  (This makes the cake SUPER MOIST!!!!)
  • For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
DELICOUS!!  Can't wait to have it tomorrow morning again for breakfast!

1 comment:

Anonymous said...

yummy! CUTE PLATE too!
jamijill