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Lemonade Picnic Cake

Updated: May 9, 2012 9:41AM



MAKES 16 SERVINGS

2½ cups flour

2½ teaspoons baking powder

½ teaspoon salt

¾ cup unsalted butter

1¾ cups sugar

3 eggs, room temperature

½ teaspoon vanilla

Zest of 3 lemons

2 teaspoons lemon extract (optional, see Note)

1¼ cups whole milk

Preheat oven to 350 degrees. Sift flour, baking powder and salt together; set aside. Beat butter with electric mixer until soft, about 2 minutes. Slowly add sugar and beat on medium speed until mixture is fluffy, about 2 minutes.

Crack eggs into separate bowl and add to batter 1 at a time, beating on medium speed for an additional 2 minutes after all eggs are in. Add vanilla, zest and, if desired, lemon extract. Mix 1/3 of flour into wet mixture, then ½ of milk, alternating and ending with flour, until ingredients are combined.

Transfer batter to large Bundt pan that has been greased and floured, or coated with cooking spray that includes flour, filling ¾ full. Bake until toothpick or cake tester comes out clean, about 40 minutes. Invert cake onto cooling rack or serving plate. If cake resists, cool in pan 15 minutes before inverting. (If cake still resists, cool additional 15 minutes in pan.) Cool completely (at least 1 hour) before frosting.

Note: Though optional, lemon extract will intensify lemon flavor of cake.

From Kiss My Bundt by Chrysta Wilson

Nutrition facts per serving: 323 calories, 18 g fat, 3 g saturated fat, 27 mg cholesterol, 38 g carbohydrates, 23 g sugars, 3 g protein, 213 mg sodium, 1 g fiber



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