Lemon Bundt Cake, Camellia's Thunder Bay, On

Such a wonderful sunny day on Opa Overmeer's Farm, with a constant breeze blowing from Lake Superior.

There are dairy farms all around The Camellia. We are so lucky to have an abundant supply of Milk.

I've wanted to try making this Lemon Bundt Cake, ever since I received a copy of Heather Bullard's Souvenir Summer e-letter. Today I finally had a chance to bake.

All ready to go into the Oven for baking.

Looks delicious!! Just one step left - Icing!

Finally ..a slice of Lemon Cake...so delicious!

http://tinyurl.com/3zryzdu - this is the link to Heather Bullards' Souvenir Summer 2011, which is where I saw the recipe for the Lemon Cake.

3 cups all-purpose flour
1 tsp.baking powder
1/2tsp.baking soda
1/2 tsp. salt
3/4 cup butter, room temp.
1 and a 1/2 cups sugar
3 large eggs
2 tbsp. lemon zest
1/2 cup Meyer lemon juice
1/2 cup buttermilk

Preheat oven to 350F. Grease and flour a 10 or 12 cup bundt pan.

In a bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, 1 at a time, followed by lemon zest. Stir in 1/3 of flour mixture into the butter mixture, followed by the lemon juice. Add in additional 1/3 of the flour mixture, followed by the buttermilk. Stir in all remaining flour, mixing only until no streaks of flour remain visible. Pour into prepared pan.

Bake for 40-45 mins. until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.

Let cake rest for 15 mins. then turn out on to a wire rack to cool completely.

For the glaze, whisk together 2 tbsp. Meyer lemon juice and 1 cup icing sugar. Drizzle over cooled cake. You can serve this cake with fresh berries. Berries are almost ready at Belluz Farms.
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Camellia's - 30/32 Hacquoil Rd.
Open Wed. 11-5, Thurs. 12-5, Fri. 11-5, Sat. 11-5, Sun.Noon-5p
P(807)475-3551


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