Zesty Lemon Bundt Cake

This past autumn I became the proud owner of my very first bundt pan and began searching around for a great recipe to break it in. As it turned out, I didn't have to go much further than one of my favorite bloggers, Anuradha from Baker Street. I've long been a fan of her tasty looking baked creations and have even tried a few of the recipes. And so, I made her fabulous chocolate pumpkin bundt and it kick-started my bundt baking adventures.

Fast forward to last month when I had the pleasure of being invited by Anurada to join the Bundt-a-Month group. Every month, she and her bundt partner Lora of Cake Duchess, select a theme or ingredient for us to use. This month's selection was citrus and my mind immediately went to a delicious lemon crumb cake I made a while back. Could I adapt that recipe for the bundt pan? I knew I wanted a flavor ribbon inside the bundt because ...well...that's my idea of why bundts are so much fun. But would the streusel hold up and not melt into the cake? Only one way to find out and recipe testing cakes isn't exactly painful work. :)

I hope you enjoy this cake and stop by the other participating bakers to see all the citrus deliciousness.

Ingredients
For the Streusel Topping:
1 Cup all purpose flour
1 stick unsalted butter, chilled and cut into 1" pieces
1/4 Cup light brown sugar
1/4 Cup sugar
Pinch of salt
Dash of cinnamon

Mix together the flour, sugar, salt and cinnamon. Cut in the butter with a pastry cutter or fork until clumps form. Cover and refrigerate while you prepare the batter.

For the Cake:
2 Cups all purpose flour
1 Teaspoon salt
1 Teaspoon baking powder
1 Teaspoon baking soda
1 Stick unsalted butter, at room temperature
1 Cup sugar
3 - 4 Tablespoons lemon zest (about 5-6 lemons)
2 Eggs
1 Teaspoon vanilla
1 Teaspoon lemon juice
1 Cup sour cream

Preheat the oven to 350 degrees and butter and flour a 12 cup bundt pan. In a bowl, combine the flour, baking powder, baking soda and salt. In a separate bowl, beat together the butter, sugar and lemon zest. When that has been creamed, add in the eggs, vanilla, lemon juice and sour cream and beat until combined. Working in batches, add in the flour mixture until everything is combined.

To assemble the cake, spoon half the streusel into the bundt pan, pour half the batter over it, spoon in the remaining streusel and finish with the remaining batter. Bake for 50 - 55 minutes or until a cake tester comes out clean. Allow the cake to cool thoroughly before turning it out of the pan and dust the top with powdered sugar. Makes approximately 10 servings.


Want to join us and be part of Bundt-a-Month?
- Use mandarin, orange, citrus lime, yuzu, lemons, key lime or anything citrus to bake us a bundt for Tangy January and post it before January 31, 2013
- Use the #BundtAMonth hashtag in your title
- Add your entry to the linky tool below
- Link back to our announcement posts
- Follow Bundt-a-Month on Facebook at http://www.facebook.com/BundtaMonth where we feature all our gorgeous bundt cakes.  Or head over to - our Pinterest board at https://pinterest.com/bakerstreet/bundtamonth/ for inspiration and choose from over 350 bundt cake recipes.
- Link to BundtaMonth on Facebook at http://www.facebook.com/BundtaMonth
- Link to BundtaMonth on Pinterest at https://pinterest.com/bakerstreet/bundtamonth/

Please visit the other participating bloggers to see their amazing citrus bundt creations:

Almond Clementine Bundt Cake by Carrie from Poet In The Pantry

Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life

Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days

Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People Love

Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal

Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom

Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic

Grapefruit Yogurt Bundt Cake by Kate from Food Babbles

Lemon Bundt with Lemon Curd by Holly from A Baker’s House

Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands

Orange Chocolate Marble Bundt by Paula from Vintage Kitchen

Orange Olive Oil Cake by Katerina from Diethood

Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street

Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious

Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC