In the winter, lemon zest beautifully livens up a regular butter cake. The thick texture of the cake combined with the slight tang after first bite is so pleasing with winter tea in cold weather. Little more is needed to finish the cake except a dusting of powdered sugar.
Lemon Bundt Cake
2 sticks butter
zest of 2 lemons
1 cup sugar
1/2 cup milk
2 cups flour
1 teaspoon baking powder
Preheat oven to 350 degrees.
1. In a large bowl with an electric mixer, or in a stand mixer, cream the butter, sugar, and lemon zest. Add the eggs, one by one.
2. Slowly add the half cup milk. When well combined, add the flour and baking powder. Aerate.
3. Add to a well greased bundt pan. Bake for an hour at 350 degrees.