Lemon Bundt Cake

Makes one 10-inch Bundt cake;
16 servings

Cake:
3        cups unbleached, all-purpose flour
2        teaspoons baking powder
1¼     teaspoons kosher salt
2½     sticks unsalted butter, room
          temperature and each cut into
          4 pieces, plus more for pan
2        cups granulated sugar
⅓       cup grated lemon zest (from about
          5 medium to large lemons)
3        tablespoons fresh lemon juice
4        large eggs, room temperature
2        large egg yolks, room temperature
1⅓     cups sour cream
Lemon Glaze:
1        cup confectioners’ sugar, sifted
3        tablespoons heavy cream
3        tablespoons fresh lemon juice
          (strained of all pulp)

Nutritional information per serving:
Calories 403 (45% from fat) • carb. 51g • pro. 5gfat 20g • sat. fat 13g • chol. 111mg • sod. 185mg calc. 420mg • fiber 1g

1. Coat a standard (10-inch) Bundt pan with
softened butter and lightly dust with flour;
reserve. Preheat oven to 350°F with the
rack in the lower third position.
2. Put the flour, baking powder, and salt into
a medium mixing bowl. Mix on Speed 1
to thoroughly combine, a minimum of 30
seconds; reserve.
3. Put the butter and sugar in a large mixing
bowl. Mix, starting on Speed 1 and
increasing to Speed 2, until light and
creamy, about 2 minutes. Add the lemon
zest and mix for an additional 30 seconds
on Speed 2.
4. Combine the lemon juice, eggs, yolks, and
sour cream in a small bowl. Mix on Speeds
1 to 2 to fully combine.
5. While mixing on Speeds 1 to 2, gradually
add one-third of the dry ingredients to the
butter/sugar mixture and then half of the
wet ingredients, alternating until all of the
ingredients are added and well mixed.
6. Transfer the batter to the prepared Bundt
pan. Smooth to the edges of the pan and
tap a few times on the counter to remove
any air bubbles.
7. Put in the preheated oven and bake until
the cake is set and a cake tester comes
out mostly clean, about 1 hour.
8. Allow cake to cool in pan on a cooling rack
until the pan is cool to the touch and then
remove from the pan.
9. While cake is fully cooling, prepare the
glaze. Put all of the glaze ingredients
into a small to medium mixing bowl and,
using Speeds 1 to 2, mix until completely
smooth, adding more sifted sugar or cream
to achieve desired consistency.
10. Once the cake is cool, place it on the
cooling rack atop a baking pan (or foil
or parchment, something that will catch
excess glaze). Drizzle or spread over cake
as desired. Allow glaze to set and cake to
cool completely before cutting and serving.