Lemon Bundt Cake with Lemon Syrup

*photo via the Tasty Kitchen & Pioneer Woman

I really would like to try these. Head over to The Tasty Kitchen/Pioneer Woman to see the original post on how to make this Lemon Bundt Cake with Lemon Syrup.

Lemon Bundt Cake with Lemon Syrup

Ingredients

• FOR THE CAKE:
• 2-¾ cups Cake Flour
• 1 teaspoon Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup Sour Cream
• 1 Tablespoon Grated Lemon Zest
• ¼ cups Lemon Juice
• 1 teaspoon Vanilla Extract
• 2 cups Granulated Sugar
• 1 cup Unsalted Butter, Soften
• 4 whole Large Egg
• _____
• FOR THE SYRUP:
• ½ cups Lemon Juice
• ½ cups Granulated Sugar
• ¼ cups Water

Preparation Instructions

Preheat oven to 350ºF. Generously grease and flour a 10-inch bundt pan.

In a large bowl, sift the flour, baking powder, baking soda and salt.

In another bowl, whisk sour cream, lemon zest, lemon juice and vanilla.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.

Pour the mixture into the prepared bundt cake pan and spread evenly.

Bake for 40 to 50 minutes or until a wooden pick inserted in the cake comes out clean. Cool in the pan on a wire rack for about 10 minutes before inverting on rack.

To make the lemon syrup, bring the lemon juice, sugar and water to a boil in a small saucepan. Reduce heat to medium, then let it simmer uncovered for 10 minutes until it becomes syrupy and light brown color. Brush the syrup over the warm cake.