Yield: 4 servings
|½ pounds||Unsalted butter, at room|
|1½ cup||All-purpose flour|
|2 teaspoons||Baking powder|
|3 \N||Egg yolks|
|1 tablespoon||Grated lemon zest|
|1 tablespoon||Strained lemon juice|
|1 teaspoon||Vanilla extract|
|\N \N||Lemon glaze:|
|⅓ cup||Lemon juice|
|2 teaspoons||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.
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