Simple Lemon Bundt Cake with Lemon Syrup

By ladygourmet

Ingredients

• For the Syrup:
• 2 1/2 cups flour - sifted
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tbs. lemon zest
• 3 tbs. fresh lemon juice
• 1 tbs. vanilla extract
• 1/4 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup sour milk – milk plus 1 tbs. white vinegar
• Powdered sugar for dusting
• 1/4 cup water
• 1/4 cup lemon juice
• 1/2 cup sugar

Preparation

Step 1

Cake:
Preheat Oven 350 degrees:

Combine all of the dry ingredients in a bowl.

Let the milk sit with the vinegar for a minute or two.

Gently beat the eggs; add the vanilla, lemon juice and vegetable oil to the milk and slowly add to the dry ingredients, while stirring into the batter.

Butter a bundt pan and add the batter.

Bake approximately 35 - 40 minutes or until the toothpick test comes out clean.

Cool for a few minutes on a rack, then gently loosen the cake from the pan, turn upside down wait a minute or two until the cake gently slips out.

For the Syrup:
Combine the ingredients for syrup in a small sauce pan and heat. Adjust the sweetness to your taste. Bring to a low simmer and turn the heat off. Let the mixture cool, then using a fork, gently poke the cake and drizzle the syrup over the cake.