Recipe Corner: Lemon Bundt with strawberry frosting
Submitted by Mary Bailey
This delicious dessert makes 20 servings.
Lemon Bundt with strawberry frosting
- 3 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 2 cups granulated sugar
- 2 1/2 cups butter, at room temperature
- 1/3 cup sour cream
- 4 eggs
- 1 1/2 cups milk
- 2 Tbs. grated lemon zest
- 3 cups confectioners' sugar
- 1 tsp. strawberry extract
- Optional edible flowers and blueberries
Heat oven to 350F. Coat 12-cup Bundt pan with baking spray with flour. Combine flour, baking powder, baking soda and salt; reserve. On medium speed, beat granulated sugar and 1 cup butter until light and fluffy, 2 min. Beat in sour cream; beat in eggs one at a time. On low, alternately beat in flour mixture and milk until combined; beat in zest. Transfer to pan. Bake until toothpick inserted into center comes out clean, 60-65 min. Let cool on rack for 20 min. Transfer from pan to rack; cool completely.
Beat remaining butter until light and fluffy, 1-2 min. On low speed, gradually beat in confectioners' sugar, then strawberry preserves and extract until combined. On medium-high speed, beat until fluffy, 2 min. Transfer cake to serving platter. Spread with frosting. If deserved, garnish with edible flowers and blueberries.
