Simple Lemon Bundt Cake with Lemon Syrup
By: Lady Catherine ...
Published: Sunday, December 15, 2013 - 11:55am

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
For the Syrup:
¼ cup water
¼ cup lemon juice
½ cup sugar

Preparation

1 Cake: 2 Preheat Oven 350 degrees: 3 Combine all of the dry ingredients in a bowl. 4 Let the milk sit with the vinegar for a minute or two. 5 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. 6 Butter a bundt pan and add the batter. 7 Bake approximately 35 - 40 minutes or until the toothpick test comes out clean. 8 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. 9 For the Syrup: 10 Combine the ingredients for syrup 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.