Confident Kitchen

Adapted from this Tartelette recipe, using lemons that Carl picked off a tree in California.

Skill: Medium
Prep: 30 minutes
Total: 2 hours

Ingredients:

• 2 3/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 sticks unsalted butter at room temperature
• 2 1/4 cups sugar
• 6 large eggs
• 1 cup milk
• 1 1/2 TB lemon zest
• 1 tsp. pure lemon extract
• 1/2 cup fresh lemon juice

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

Sift the flour, baking powder and salt together twice. 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 flou. Stir in the lemon zest and lemon extract.

Pour the batter into the prepared and 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, position over a baking sheet and slowly pour the syrup over the cake, it will flow through the holes and into the cake. Let cool to room temp. before serving.