Lemon Bundt Cake With Chocolate Glaze And Candied Lemon
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
52
Sourness
35
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
Sugar1.5 cups
Water1 tsp
Pure Vanilla Extract3 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)1 cup
Whipping CreamDirections:
1
Finally, add the baking powder, baking soda and salt
2
For the candied lemon: Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar
3
Add the lemon slices and simmer until tender, 5 to 8 minutes
4
Transfer to a wire rack to drain
5
Let cool to room temperature, about 15 minutes
6
Finely chop the candied lemon slices
7
Set aside
8
For the cake: Preheat the oven to 350 degrees F
9
Lightly spray a nonstick Bundt pan with vegetable spray
10
In a stand mixer fitted with a paddle attachment or using a hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes
11
Mix in the eggs, one at a time, scraping down the sides of the bowl as needed
12
On low speed, slowly add the buttermilk and the vanilla
13
Stop the mixer, add the lemon zest and juice, and mix to incorporate
14
With the mixer on low, add the flour, one cup at a time, until combined
15
Raise to medium speed and mix for 1 minute, until the batter is fluffy and smooth
16
Mix in the chopped candied lemons
17
With a spatula or wooden spoon, transfer the batter to the prepared Bundt pan and smooth out the top
18
Set the pan on the middle rack of the oven and bake until golden and a cake tester comes out clean, about 50 minutes
19
Let the cake cool on a wire rack for 30 minutes before turning it out onto a plate
20
For the glaze: Place the chocolate chips in a medium bowl
21
Bring the cream to a simmer in a small saucepan over medium-high heat
22
Once bubbles have formed around the edges of the cream, pour it over the chocolate
23
Whisk the cream and chocolate together until smooth
24
Pour the glaze over the Bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake