2 1/2 cups flour
2 cups sugar
2 ts baking powder
1/2 ts salt
1/2 pound (2 sticks) room temperature butter
4 large eggs
3 large egg yolks
1/2 cup sour cream or buttermilk or yogurt
2 tbs grated lemon zest
2 tbs strained fresh lemon juice
2 ts vanilla
1/2 cup water
1/2 cup sugar
1/3 cup strained fresh lemon juice
2 ts vanilla essence
Preheat the oven to 325 degrees or fifteen degrees lower if your bundt pan is black, like mine.
Combine and whisk all wet ingredients together and set to the side.
Combine all of the dry ingredients and the butter together in your mixing bowl. Beat with a paddle attachment on low speed until crumbly and blended pretty well, or by hand with a wooden spoon.
Add one third of the liquid to the flour and butter and beat for a few minutes.
Repeat until the liquid is finished.
Scrape the batter down and make sure it is well mixed.
Pour the batter into your buttered and floured, or sprayed cake pan.
Smooth around the top to make as even as possible.
Bake for about an hour and fifteen minutes.
Use a toothpick or knife and insert into the center of the cake, if it comes out clean your cake is done.
While the cake is cooking or cooling make the syrup by adding the water and sugar together and bring to a boil, let it simmer for 5 minutes.Remove from heat and add the lemon and vanilla.
Put the syrup into the fridge and take out before using.
If the cake is hot and so is the syrup it won't absorb into the cake very well. Either the cake or syrup has to be hot, take your pick.
I like the cold syrup hot cake method but you can always do the opposite and get pretty much the same results.
Rest on a cooking rack in the pan for ten minutes then invert onto the cooling rack to finish cooling.
After inverting the cake brush the syrup or teaspoon it onto the cake. If you are doing it the hot syrup method, make the syrup after the cake is completely cooled down, which takes about 1 1/2 hour.