Submitted by: Sugar | Date Added: 19 Oct 2009
Listed in: Desserts / Bread and Cakes

1/4 cup(s) unsalted butter, melted
1 cup(s) milk
1/2 cup(s) unsalted butter, cut up
2 cup(s) all-purpose flour
1/2 teaspoon(s) salt
4 large eggs, at room temperature
2 1/4 cup(s) sugar
1 tablespoon(s) vanilla extract
1/2 teaspoon(s) lemon extract
2 teaspoon(s) baking powder
1 lemon, zest, grated
3 tablespoon(s) fresh lemon juice

Generously brush a 10-inch Bundt pan with melted butter. Refrigerate pan until butter hardens, about 15 minutes. Brush pan with remaining melted butter to cover any un-coated spots; set pan aside.

Meanwhile, preheat oven to 350 degrees F.

In a small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside. In a medium bowl, whisk flour and salt; set aside.

In a large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes. On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts. On low speed, gradually beat in flour mixture just until blended. Pour in hot milk mixture, then add baking powder; beat until blended. With a rubber spatula, fold in lemon zest. Scrape batter evenly into prepared pan. Bake 50 to 55 minutes, or until a skewer inserted into center comes out clean. Cool in pan 5 minutes.

Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar. Line a rimmed baking pan with foil. Invert cake onto wire rack; place cake over prepared pan. Brush top and sides of cake with lemon syrup. Cool completely.

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