Kitchen Stories: Lemon Bundt Cake

Cake is one of the most favorite desserts. They are eaten at all times and are an ideal companion for our beverages. Without being particularly demanding in their preparation, they solve the hands of mums for a healthy snack of children and big ones.
Lemon Cake of today's proposal is a cake with a juicy wet texture and particularly delicious thanks to the sweetness and aroma of lemons. It's also a massive cake with solid mass and therefore very pleasing.
Served with a glaze cream and lemon zest or simply dusted with icing sugar.
Yours!

work: 30′

time: 1h:20′

easy:

Ingredients (12 pieces) 400g (14.1oz) all purpose flour 1 tsp baking powder ½ tsp baking soda 200g (7.1oz) softened butter 350g (12.3 oz) crystal sugar 3 unwaxed lemons, the zest 1 tsp lemon extract 4 large eggs 180g (6.3oz) milk 180g (6.3oz) sour cream 3 tbsp lemon juice	In a bowl, sift the flour together with the baking powder and soda. Prepare a large form or small forms, put butter and sprinkle with flour if they are metallic. Wash and wipe the lemons. Rub them on the fine grater and hold the zest aside for when you need it.	Place the softened butter, lemon extract and sugar in the stable mix bowl and beat them until they whiten. Add the lemon zest and beat again for a few seconds.
Add the eggs one by one and click to integrate each one well before the next addition.	Pour the flour in three doses alternately with milk and cream. Finish bitting the cake with 3 tablespoons of lemon juice.	Put the beaten blend of cake into the big form, filling it up to ¾ of its volume. If the mixture does not fit in the big form, fill small forms. Bake in a preheated air oven at 180℃ (350℉, Gas:4.2) for 50'-60' or until a wooden skewer comes out clean. If you get a quick color, cover it gently with a non-stick kitchen paper.
Syrup 2 lemons, their juice 60g crystal sugar In a coffee pot put the lemon juice and the sugar. Boil for a little while, stirring until the sugar dissolves. When you remove the cake from the oven and as it is hot, sprinkle with the syrup. Allow 10' to cool and discard it, turning it over to cool completely.	Glaze 130g icing sugar 3-4 tbsp sour cream 1 tsp lemon extract 1 lemon, zest In a bowl, put the powder sugar.	Make a puddle into the sugar and add the lemon extract and a couple of tablespoons of cream. With a fork mix very well.
We want a viscous mixture of glaze, no lumps. We adjust the addition of cream so that we have the desired fluidity.	We hold the cold cake on a serving platter.	Sprinkle twice with the glaze of sour cream that you have prepared. Sprinkle with lemon zest.