It’s time to close the books on another year of high school, and the experience can be dreadfully bittersweet. Moreover, it’s time to bid farewell to the program in this — the 13th & final — episode of the show.
Luckily, saying goodbye can be a little less painful with a delicious, bittersweet lemon Bundt cake.
Lemon Bundt Cake
Easy, flavorful summer treats. Makes 1 Bundt cake or 6 mini Bundt cakes*
- 1.75 C Flour
- ¼ C Cornstarch
- 1 t Baking powder
- ⅛ t Salt
- 6 T Softened butter
- 1.75 C Sugar
- 2 Eggs
- 4 Oz Cream cheese
- 1/4 C Vegetable oil
- 2 T Yogurt
- 2 T Grated Lemon zest
- 1 t Vanilla
- 1/2 C Milk
- 1 3/4 C Powdered sugar
- 1/4 C Lemon juice
- 1 t Melted butter
- Preheat the oven at 350°. Thoroughly grease a bundt cake pan.
- In a small bowl, sift the flour, cornstarch, baking powder, and salt together. Set aside.
- In a large bowl or stand mixer, cream butter and sugar together until light and fluffy. Add cream cheese and mix until well blended.
- Add eggs one at a time, beating the first egg on low until combined and then adding the next.
- Mix in lemon zest, vanilla, oil, and yogurt.
- Alternate between adding the flour mixture and the milk, mixing well in between.
- Pour batter into the prepared pan and then tap on the outside a few times to reduce air bubbles.
- Bake the cake for about 40 minutes. Check the cake throughout cooking time using the toothpick test, if a toothpick is inserted and has no batter on it once it’s removed then the cake is done.
- Once removed from the oven, allow the cake to cool for a few minutes before flipping it onto a wire rack.
- For the glaze, combine all the ingredients in a liquid measuring cup and microwave for 45 seconds. Whisk until smooth. Once cooled, pour the glaze over the cake.
*Note: This recipe can also be used to make 6 mini Bundt cakes. Cooking time will be reduced to about 30 minutes.
Rebecca Anderson is a culinary enthusiast for Oswego East High School’s online news magazine the Howl