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TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 16 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Cool for 10 minutes before inverting onto a wire rack to cool 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.
Originally published as Holiday Bundt Cake in Best Holiday Recipes 2011 Annual 2011, p107

Nutritional 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.

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