Extra dusting of powdered sugar and splash of fresh heavy cream
Instructions
Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt pan generously.
Melt butter and set aside while you continue make the batter.
In a bowl, combine the all-purpose flour, baking powder, and kosher salt. Set aside.
In a large bowl, beat eggs until light and fluffy. Add in powdered sugar and beat again until fluffy.
Gently fold in the flour mixture, while alternating with the heavy whipping cream. I did this in about 3 additions.
Fold in the melted butter, lemon zest, vanilla extract, and lemon juice. Pour batter into prepared bundt pan.
Bake cake for 35-40 minutes, cool on rack in pan for 10 minutes. Invert onto a second rack or a cake plate and cool completely. Dust with powdered sugar and enjoy with fresh cream over the top!
Grease your pan thoroughly. I like to use homemade “goop” or baking spray that has flour already in it. Be generous, as there’s nothing worse than a cake that sticks.
Use a good quality bundt pan. Norpro or Nordic Ware are my pans of choice, as I find they are great at keeping temperatures even and not browning too quickly (thinner, cheaper pans get TOO brown on outside)
Let your cake cool in the pan about ten minutes before inverting it onto a cake plate. This allows the sides to release slightly on their own, and firm up so it doesn’t stick!
Do not over beat as you alternate the flour and cream. Mix until blended, then repeat…I use a wooden spoon for this, not an electric mixer.