Lemon Almond Bundt Cake

Being in the kitchen baking is the only way I feel relaxed. The process of blending ingredients together, using my sticky hands from cracking eggs and greasing the baking pan with butter and having flour all over the counter and my clothes definitely helps me to relieve my stress. I love trying different new recipes and I am always amazed the magic that a few simple and small ingredients can do after baking for 10, 20, 45 or whatever how many minutes. 

For our 6 years wedding anniversary present, my spouse has bought me a bundt pan and I have some lemons on hand so I have decided I might just whip up some delicious lemon pound cake for him as well. Needless to say, Rob LOVES the cake and so is everyone else in my office. Although I am not much a cake fan, I do enjoy pound cake because they are so moist and dense, I love the Sara Lee pound cake in the frozen aisle in the store. And lucky for me, I found a perfect recipe online. I must warn you, for lemon lovers like me, this is a MUST do on your bake list. It's so good and one bite you may think you are in heaven! This is an easy homemade recipe and I think it will become a family recipe and dessert I bring to the in-laws Thanksgiving dinner!

Lemon Almond Bundt Cake

**This recipe is adapted from Tartlette ( I did make a few changes)

2 3/4 Cups Flour1/2 tsp Baking Powder3 Sticks salted Butter at Room Temperature2 Cups Sugar6 Large Eggs1 Cup milk (I used skim)
1 1/2 tsp of Almond Extract
Lemon Zest from 3 LemonsFfresh Lemon Juice from 3 Lemons
1/4 Powder Sugar

Preheat oven to 300F. Butter and flour a 12 cup Bundt pan.

In medium bowl, mix flour and baking powder together, set aside. Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and almond extract. Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer.

Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved. Invert the cake onto a rack, positioned over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp. Sift powder sugar on top of the cake before serving.

You can actually see the lemon zest in the batter!!!

So Good and it is definitely calling your name!