Teacher’s Lemon CakeCourse: DessertCuisine: AmericanDifficulty: EASY
I love this recipe. It is a favorite. I have been making this cake for friends and family for years. When my kid’s started school about 10 years ago, I started making it for all the teacher’s on their birthdays and quickly it became the must dessert for a teacher’s birthday or special lunch they were having. My kids love this cake. It isn’t overly sweet but made with Meyer lemons it is exceptional. Even made with regular lemons it is so delightful. This cake is perfect served with sliced strawberries or raspberries. I even serve it with a garnish of fresh whipping cream and chopped mint over both the cake, cream and berries.
This recipe works with bundt pans all sizes, but understand if using a smaller pan, it will cook fasted.
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
1 cup sugar
3 large eggs, ROOM TEMPERATURE
1 Tablespoon fresh lemon zest
2 teaspoons Penzeys lemon extract
1 cup sour cream
1 pint raspberries
1 1/2 cups sifted powdered sugar
1/2-3/4 cup strained fresh lemon juice
- Preheat oven to 350. Place wrack in the middle of the oven. Using cooking spray, spray the 9 inch bundt pan well.
- Sift flour, baking soda and baking powder on to a piece of wax paper. Set aside.
- In a food processor, add butter and sugar and turn on for about 5 minutes until creamy and blended. Beat in eggs, zest and lemon extract and mix for 2 minutes.
- Add half the flour mixture and pulse till incorporated and then half the sour cream, pulse agin. Repeat with the remainder of flour and then sour cream. Scrape sides down and pulse a couple times.
- Pour the batter into the prepared pan and bake for 35-40 minutes. The cake is done when a tester stuck in the middle comes out clean. Remove from oven and allow to cool for 10 minutes.
- While the cake cools, sift the powdered sugar into a large glass measuring cup. Place a sieve over and squeeze lemons so the juice goes through the sieve into the powdered sugar. I like there to be about 3/4-1 cup lemon juice.
- Invert cake onto a wire rack and place a large piece of parchment under and place another large piece of parchment close by. Place the rack with the cake on top of one of the parchments. Taking a skewer, polk holes all over the cake. Pour the lemon juice over the cake, not all at once. Allow to sit and soak up the lemon sugar water. Remove the rack to sit over the other parchment and repeat the process. At this point remove the parchment and replace the liquid back to the measuring cup. Keep repeating the process.
- Serve with raspberries in the well and a dusting of powdered sugar.