This cake is actually better the day after it's made, to give time for the lemon to be fully absorbed into the cake and for the flavors to meld. It's a sturdy cake and can be used for picnics or care packages without worrying too much about it in transit. Everything about this cake is hands down good. It is easy to make, is full of fresh and simple to find ingredients, bakes well, smells out of this world and tastes better and better as the days go by...although there were not that many days between the first and the last slice.
- 2 3/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 sticks unsalted butter at room temperature
- 2 1/4 cups sugar
- 6 large eggs
- 1 cup milk
- 1 1/2 TB lemon zest
- 1 tsp. pure lemon extract
- 1/2 cup fresh lemon juice
- Preheat oven to 300F. Butter and flour a 12 cup Bundt pan.
- Sift the flour, baking owder and salt together twice.
- Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flou. Stir in the lemon zest and lemon extract.
- Pour the batter into the prepared apn and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer
- Meanwhile, bring the lemon juice and remaininf sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.
- Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seap through the holes and into the cake. Let cool to room temp.