1/2 lb Unsalted butter, at room
Temperature
2 c Sugar
1 1/2 c All-purpose flour
2 ts Baking powder
4 lg Eggs
3 Egg yolks
1/2 c Buttermilk
1 tb Grated lemon zest
1 tb Strained lemon juice
1 ts Vanilla extract
Lemon glaze:
1/2 c Water
1/2 c Sugar
1/3 c Lemon juice
2 ts Vanilla extract
One 10-inch Bundt pan, buttered and floured.
Set a rack in the middle level of the oven and preheat to 325 degrees.
Batter:
Combine butter, sugar, flour and baking powder in mixer with paddle.
Beat on low speed 2 minutes. Combine remaining ingredients and add to
mixer in three additions, beating 1 minute between each addition.
Scrape batter into prepared pan and bake for about one hour, until
cake is well risen and well colored and a knife inserted between the
edge and tube emerges clean. Place cake on a rack in pan.
For glaze, combine water and sugar and bring to a boil in a saucepan.
Remove from heat and add lemon juice and vanilla. Unmold cake and
brush glaze evenly all over outside of cake. Cool and wrap for
storage.
Yield: One 10-inch Bundt, about 16 servings
COOKING LIVE SHOW #CL9031
All recipes courtesy of Nick Malgieri
Yields
4 servings
