FOOD + ENTERTAINING
BUTTERMILK BUNDT CAKE WITH LEMON GLAZE
Serves 10
Cake
1 ½ sticks unsalted butter, at room
temperature, plus more for greasing
3 ½ cups all-purpose flour, plus more
for dusting
¾ teaspoon fine salt
½ teaspoon baking soda
¾ cup vegetable shortening, at room
temperature
2 ½ cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature
3 tablespoons fresh lemon juice
Glaze
1 cup confectioners sugar
½ teaspoon finely grated lemon zest
2 ½ tablespoons fresh lemon juice
1 teaspoon unsalted butter, melted
Pinch of fine salt
MAKE AHEAD
The glazed cake can be stored in an
Preheat the oven to 325 degrees. Gen-
erously butter a 10-inch Bundt pan and
dust with flour. In a medium bowl,
whisk the 3 ½ cups of flour with the
salt and baking soda.
In a stand mixer fitted with the paddle,
beat the 1 ½ sticks of butter with the
shortening at medium-high speed until
smooth. Add the granulated sugar
and beat until light and fluffy, about 2
minutes. At medium speed, beat in the
eggs one at a time until just incorpo-
rated, then beat in the vanilla; scrape
down the side of the bowl. Beat in the
dry ingredients and buttermilk in 3
alternating batches, starting and end-
ing with the dry ingredients. At low
speed, beat in the lemon juice.
Scrape the batter into the prepared
Bundt pan and use a spatula to smooth
the surface. Bake in the middle of the
oven for about 1 hour and 15 minutes,
rotating the pan halfway through bak-
ing, until a toothpick inserted in the
center of the cake comes out clean. Let
the cake cool on a rack for 30 minutes,
then turn it out on a platter or cake
stand to cool completely.
airtight container for up to 3 days.
SPRING 2018
75