Yummy Lemon Bundt Cake

I had to give in to my lemon cake craving! When i used to live in Brighton, England, every so often my lemon cake craving led me to a cafe called Mock Turtle. This is an old victorian tea room hidden down an alley that locals flock to for the best cakes and afternoon tea in town. I cannot emphasise how delicious their lemon cake is, ahh the best :)
Moist and delicate crumb with a crunchy topping, bliss!



So..... now living on the other side of the world and desperate for lemon cake, what is a girl to do? I searched the internet for lemon cake recipes and just couldn't find one that i thought would fit the bill, until i founf this one.



This cake was delicious and very easy to make. I made double the amount so that i could give some away to family. I made one large bundt and also mini bundts stuffed with dates. My family loved this cake!




Much as i love this cake, it was not quite the same as the one at Mock Turtle. This cake was a little more dense. Alas i think its not just the cake i miss, the atmosphere of the cosy tea room and cool sea breeze is missed too. Nevermind, its a good reason to go back and visit.

You can find the recipe here or below:

Ingredients:
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 1/2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon grated lemon zest

Glaze:
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar

Directions:
Combine flour, baking powder and salt in a bowl and set aside.

In another mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts.

Add flour mixture to creamed mixture, alternating with milk, starting and ending with the flour. Stir in lemon zest. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the centre comes out clean.

Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.

Delicious!