Lemon Bundt Cake

This cake was made on National Day last year and I still remember the tangy feeling it left on my tongue. Lemons are a versatile ingredient and works perfectly in cakes and especially when squeezed on fish. Also, the amount of eggs you've got to use is not a joke. 6 eggs for a cake?  It actually made me investigate on the shells, texture and freshness of an egg even more. I was rushing to my relative's house that day and used this cake to celebrate the nation's birthday. Everyone's face expressed a multitude of emotions as the cake was packed with being sour, bitter yet sweet. The kids did detest the sting of the lemon but it is life. When life gives you lemon, make them into a cake and sting those kids. 

Lemon Bundt Cake

Serves 12

Adapted from Martha Stewart

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 

3 cups all-purpose flour (spooned and leveled), plus more for pan 

2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons) 

1 teaspoon baking soda 

1 teaspoon salt 

2 1/2 cups granulated sugar 

6 large eggs 

1 cup sour cream

Directions:

1. Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.

2. Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.

3. With mixer on low, alternately add flour mixture, sour cream, and lemon juice, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.

4. Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.

Enjoy!