Add Your Own Photo to this Recipe
25 Peach Recipes
There is nothing better than fresh peaches when they are in season. Grab hold of one of...
Lady Bird Johnson's Lemon Bundt Cake
8
Servings
Servings
20m PT20M
Prep Time
Prep Time
45m PT45M
Cook Time
Cook Time
1h 5m
Ready In
Ready In
"From the vintage Nordic Ware cookbook " 300 ways to use your Bundt Pan" . I use the kitchenaid stand mixer to blend it all."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (362.8 g)
- Calories 1221.1
- Total Fat - 82.9 g
- Saturated Fat - 34.6 g
- Cholesterol - 2684.8 mg
- Sodium - 353.1 mg
- Total Carbohydrate - 73 g
- Dietary Fiber - 1.1 g
- Sugars - 35.4 g
- Protein - 43.5 g
- Calcium - 478.4 mg
- Iron - 7.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.5 mg
Step 1
Preheat the oven to 325F.
Step 2
In a large bowl, cream the butter and sugar until light and fluffy.
Step 3
In a separate bowl, beat the egg yolks until light and lemon colored.
Step 4
Blend the egg yolks into the creamed butter/sugar mixture.
Step 5
Sift the dry ingredients, then add them into the bowl in thirds, alternating with the milk.
Step 6
Add the vanilla, grated lemon peel and lemon juice - beat well for 2 minutes.
Step 7
Bake in a greased and floured Bundt pan for 45 minutes to 1 hour, or until the cake tests done.
Step 8
Cool in pan for 15 minutes , then invert onto a rack for complete cooling.
Step 9
Sprinkle the top with confectioners sugar, if desired.
Tips & Variations
- Bundt Pan
Tags :
Desserts
Related
