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Holiday Bundt Cake

16 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1/4 cup plus 1-1/2 teaspoons whole milk
1-1/2 teaspoons lemon juice
3/4 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1/4 teaspoon lemon extract
2 cups cake flour
1/4 teaspoon salt
1/4 teaspoon baking soda
Confectioners' sugar, fresh peaches, blackberries and mint, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy, about
5 minutes. Add eggs, one at a time, beating well after each
addition. Combine the milk, lemon juice, vanilla, lemon peel and
extract. Combine the flour, salt and baking soda; add to creamed
mixture alternately with milk mixture, beating well after each
addition.
Pour into a greased and floured 10-in. fluted tube pan. Bake at
350° for 15 minutes. Reduce heat to 325°; bake 45 minutes
longer or until a toothpick inserted near the center comes out
clean.
Cool for 10 minutes before inverting onto a wire rack to cool

2 of 2

Holiday Bundt Cake (continued)

Directions (continued)

completely. Dust with confectioners' sugar and garnish with fruit
and mint if desired. Yield: 16 servings.

Editor's Note: The Heritage Bundt Pan used for this cake is available at Williams-Sonoma.com.

Nutrition Facts: 1 piece (calculated without optional ingredients) equals 252 calories, 13 g fat (8 g saturated fat), 70 mg cholesterol, 152 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.