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“It is important (as with most cakes) to refrigerate overnight before serving. (A recipe I was honored to adopt; first posted by Mean Chef.)”
READY IN:
1hr
SERVES:
24
YIELD:
2 bundt cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar.
  2. Add eggs one at a time mixing well after each addition.
  3. Sift flour and baking powder together.
  4. Mix buttermilk and lemon juice together.
  5. Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
  6. Add lemon zest and mix until just smooth.
  7. Spray and flour 2 small bundt pans.
  8. Bake at 350.
  9. cool, dismount, wrap in plastic and refrigerate overnight.
  10. Ice with glaze before serving.
  11. Note baking time will vary depending on size of pans.
  12. Cake is done when a tester comes out clean.

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