This lemon cake from Yossy Arefi is the ultimate lemon cake. It contains
the zest, juice and flesh of the fruit, so itgCOs tender, moist and delightfully lip-puckering. Bake it, slice it, then individually wrap
the slices before freezing, so tired parents can defrost a slice or two whenever they need a little bit of sunshine.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Bundt Cake
Categories: Cakes, Desserts, Citrus
Yield: 12 servings

3/4 c (170 g) unsalted butter;
- softened, more to grease
- the pan
3 c (384 g) A-P flour; more for
- dusting the pan
1 ts Baking powder
1/2 ts Baking soda
4 Lemons; unwaxed, scrubbed,
- dried
2 1/4 c (450 g) granulated sugar
1/4 c (60 mL) neutral oil
5 lg Eggs; room temp
1 c (230 g) sour cream; room
- temp
1 ts Kosher salt
+=OR=+
1/2 ts Fine salt; more for the
- glaze
2 c (200 g) sifted
- confectioners' sugar

Set oven @ 350+|F/175+|C.

Butter and flour a 12 to 15 cup Bundt pan. Make sure to
apply a thin layer of butter and flour on every nook and
cranny of the pan to ensure that the cake doesngCOt stick.

In a medium bowl, whisk the flour, baking powder and
baking soda.

Zest the lemons into the bowl of a stand mixer or large
mixing bowl.

Remove the remaining peel and pith from 3 of the lemons
by cutting off the top and bottom tip of each lemon.
Stand each lemon up on one end, and use a sharp paring
knife to follow the curve of the fruit and cut the peel
and white pith away; discard it. Chop the lemon flesh
into small pieces and remove the seeds and any large
pieces of membrane. Transfer the chopped lemons to a
bowl if the juice is running off of the board. (You
should have about ? cup.) Set aside.

Add the granulated sugar to the bowl with the zest and
rub the mixture together with your fingers to release
the oils in the zest. Add the softened butter and oil to
the mixture, and mix on medium speed with the paddle
attachment or using an electric hand mixer until light
and fluffy, about 4 minutes. Add the eggs one at a time,
mixing well after each addition. Scrape down the sides
of the bowl occasionally to ensure even mixing.

Add the sour cream and salt, and mix on medium speed
until homogeneous. Add the lemon flesh and juices, and
mix until well combined; the mixture may separate a bit,
but dongCOt worry.

Add the flour mixture and mix on low speed until just
combined. Scrape down the sides and bottom of the bowl
with a rubber spatula to make sure everything is well
mixed and no pockets of flour remain.

Spoon the batter into the prepared pan, smooth the top
and tap the pan on the counter a few times to release
any large air bubbles. Bake the cake for 50 to 60
minutes or until the cake is golden and puffed, and a
toothpick inserted comes out with a few moist crumbs.

Let the cake cool on a rack for 10 minutes. Then
carefully turn it out onto a rack or serving plate to
glaze and finish cooling.

While the cake cools, make the glaze: Juice the
remaining lemon. (You should have about 4 tablespoons.)
Add the confectionersgCO sugar, a pinch of salt and about
three-quarters of the lemon juice to a bowl. Whisk until
smooth, adding more lemon juice as necessary to make a
thin but opaque glaze.

Immediately brush a thin layer of glaze over the warm
cake, and let the glaze set until the cake has cooled to
almost room temperature. When the cake is mostly cool,
brush the remaining glaze over the top. Cool, slice and
serve. Store any leftovers covered at room temperature
for up to 4 days; the glaze may get a bit sticky as it
sits.

By: Yossy Arefi

Yield: 12 servings

RECIPE FROM: https://cooking.nytimes.com

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