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Saturday, April 03, 2010

Mrs. Seavy's Lemon Bundt Cake

The Altitude Adjustment Section
I love a good, dense lemon bundt cake, but I could not get my tried and true recipe to work at this altitude till Susan Purdy of Pie in the Sky fame tackled it. Here is Mrs. Seavy's Lemon cake (named after a difficult but well meaning East Hampton client) for you to enjoy!

3 tablespoons lemon zest
3 tablespoons lemon juice
3 cups sifted A.P. flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, room temp
4 eggs, room temp
2 teaspoons pure lemon extract
1 1/4 cups buttermilk

Preheat oven to 375. Butter and flour 10 inch bundt pan. In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of your electric mixer, cream butter and sugar till well blended, Scrape down sides and mix a little more. Beat in eggs 2 at a time, along with lemon extract. With beater on lowest speed, add the dry ingredients alternately with buttermilk. Now add lemon juice and zest. Once batter is combined, increase speed and whip for 1 minute till smooth and creamy. Scoop batter into prepared pan and smooth top. Bake for 50-52 minutes till toothpick inserted comes out clean and top is springy and golden brown. Let cool in pan and then invert onto a plate. You can make a simple lemon glaze of confectioner's sugar and lemon juice and drizzle on top, but I like it plain.