Preparation Steps:
1. Set your oven to 325°F. Prepare a 10-inch bundt pan by greasing and flouring it.
2. Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, blend the butter and cream cheese until smooth.
Mix sugar and lemon zest in a medium bowl, rubbing them together to release the fragrance. Gradually add this to the butter mixture, beating at medium speed until fluffy, about 3 minutes.
3.Incorporate eggs two at a time, ensuring each pair is well mixed. Add the flour, then the vanilla, lemon juice, and extract. Combine well.
4. Transfer the batter into the prepared pan. Bake for 1 hour and 25-30 minutes, checking at the 1-hour mark. The cake is done when a toothpick inserted in the center comes out clean.
5. Allow the cake to cool slightly in the pan before transferring it to a wire rack to cool completely.
6. For the syrup: Boil sugar, water, and lemon juice in a small saucepan. Brush the warm cake with this syrup.
Storage Tip:
Store the cake covered at room temperature for up to 3 days.
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