To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind, 1/4 cup juice, and vanilla; beat until combined. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate. Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
To prepare glaze, combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth. Drizzle slowly over warm cake. Cool completely.
This is now my all-time favorite cake! It's one of those things that just taste better with each bite. The lemon flavor is tangy and bright, the liqueur is not over-powering. I followed the directions exactly (but accidently added an extra 1/4 c. butter!) and it was delicious! Dense, moist and perfectly balanced. Watch the baking time, mine took about 45 min. My glaze was a little too runny, will add more powdered sugar next time. Can't wait to make this again!
The cake turned out ok. The flavor was very good but I would have liked it more moist. I only baked it for 50 minutes after reading the comments. The key to making the cake look like the picture is to wait until the cake completely cools before drizzling the icing. I didn't wait long enough and the icing soaked into the cake so it didn't appear there was any icing on it so I dusted it with powder sugar the next day. My husband and I couldn't really tell there was anything special in the icing. It is worth trying again.
I was trying to find a perfect compliment for my Coconut Cake this Easter. THIS DONE IT. I am NOT a Big Lemon Fan but this cake is OUTSTANDING. Pure Perfection. Perfect Balance of Sweet and Sour. While making the cake TEMPTATION HIT. While baking the smell was awesome. When it come out...Gave into temptation. After 30 minutes 1/4 cake was gone. I have to make another one today for Easter with Family tomorrow. THIS one is just for me. :)
I don't own a mixer and Chambord is too expensive for me, but this cake still came out brilliantly. It was dense, moist, and had the perfect balance of tartness from the lemon and sweetness. I brought it to a birthday party and people were wild about it!
This recipe is fantastic! So easy to make, and as other reviewers stated, it takes less baking than the 1hr listed. I kept a watchful eye on the browning level and took it out at 43 minutes. I didnât have all the ingredients listed and just substituted with what I had on hand, and made a glaze of strawberries since this was what was available. The flavor, texture, and everything about this cake turned out wonderfully. My family all agreed this was the best tasting cake they had ever had! Definitely worth serving guests or for special occasions.
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