Lemon Bundt Cake

For the Cake

1. Pre-heat the oven to 350ºF. If using convection oven set it to 325ºF.

2. Grease a 12-cup bundt cake pan with shortening. You will need about 1-2 tbsp to grease the pan, make sure the butter is softened when you do this. Once the butter is evenly coating the pan, sprinkle flour all over, and shake the pan against your hands, to make sure the flour is evenly being incorporated and distributed all over the pan. If using a bundt pan with details, make sure to get the nooks and crannies well covered, or the cake might stick in those areas that aren’t nicely greased and floured.

3. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

4. Make the lemon sugar. Zest the lemons and mix them with the sugar, rubbing between your fingers. The sugar crystals will help the lemon release the natural oils that have so much flavor and aroma. Set aside.

5. In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes. You can use a stand mixer or a hand held mixer.

6. Add the lemon sugar and beat again until the mixture is fluffy, the butter is lightened in color, which should take about 2 minutes.

7. Add the eggs one at a time, mixing well until incorporated before adding the next egg.

8. Add the buttermilk and lemon juice and mix on low to combine. Now add half of the flour mixture to the bowl. Mix on low to combine.

9. Once the dry ingredients are just incorporated, add the milk at once. Mix on low to combine.

10. Add the remaining dry ingredients and mix until incorporated.

11. Pour the batter in the prepared bundt pan. Make sure to spread it out with a spatula so it’s nice and evenly distributed.

12. Bake in the pre-heated oven for about 45 to 65 minutes. Baking time will vary depending on your oven. Convection ovens might bake faster. If the cake is browning too much but the inside isn't cooked yet, cover with aluminum foil to help prevent the outsides of burning. The cake is done baking when it doesn’t feel jiggly when you touch the top. And also a toothpick inserted in the cake comes out clean.

Lemon Syrup

1. While the cake bakes, make the lemon syrup, and have it ready for when the cake is done baking.

2. Place the sugar, lemon juice, and zest in a small saucepan. Bring the mixture to a boil.

3. Turn the heat off as soon as the sugar dissolves completely.

4. Set it aside.

5. When you remove the cake from the oven, let it rest for about 5 minutes. Prickle holes on top of the cake with a fork. Pour the lemon syrup all over the cake.

6. Let the cake cool down for another 15 minutes in the pan.

7. Flip the cake over in a cooling wire rack.

8. Let it cool down completely before slicing, and serving.

Lemon Glaze

1. To make the Lemon Glaze simply whisk the sweetened condensed milk and the lemon juice in a small bowl.

2. You can add the lemon zest to the glaze, or sprinkle on top of the cake once it’s done being glazed.

Store the cake in the fridge for up to 4 days, in an airtight container. Let it sit on the counter for 20 to 30 minutes before serving, it should be served at room temperature.