Happy National Bundt Day! My friend The Food Librarian always celebrates by baking a ton of bundts for her “I Like Big Bundts” posts.
I love making whipped cream cakes, esp if there’s a butter shortage in my fridge. They’re fluffy and delicious and with a touch of lemon it’s a fantastic dessert to top off any meal.
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1-3/4 cups heavy whipping cream
1-1/2 cups sugar
juice of one lemon
zest of one lemon
Preheat the oven to 350 degrees. Prep a bundt pan with melted butter and set aside.
In the bowl of an electric mixer beat the whipped cream until stiff peaks form – don’t go TOO FAR of you will get butter! Add the eggs one at a time until incorporated.
Add the sugar and the lemon juice. Then carefully add the flour mixture until combined. Fold in the lemon zest.
Pour the batter evenly into the prepped bundt pan.
Place the pan on a baking sheet and bake for 50-60 minutes depending on your oven, until done.
Let the cake cool in a pan for 15-20 minutes, cross your fingers – then turn out the cake onto a wire rack and let it continue to cool.