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Bishop's Cake
Yum Servings: 16 Serving Size: 1 slice Prep Time: 10 minutes Bake Time: 1 hour and 15 minutes Cool Time: 20-30 minutes Start to Finish: 1 hour, 55 minutes Times are approximate Ingredients: Cake 1 cup (2 sticks) unsalted butter, room temperature 2 cups granulated sugar 5 eggs 1 tablespoon lemon juice 1 tablespoon Buttery Sweet Dough extract or pure vanilla extract 2 cups cake flour Glaze 1/4 cup powdered sugar 1 teaspoon Buttery Sweet Dough extract or pure vanilla extract 1/8 cup milk Suggested Items: Bundt Pan Stand Mixer, or Electric Mixer Sifter or Whisk Wire Rack Directions: Preheat the oven to 325°F. Grease and flour a standard Bundt pan, and set aside. In the bowl of a stand mixer, or in a large mixing bowl, cream together room temperature butter and granulated sugar until they are well mixed. Add eggs, lemon juice, and extract, then mix again, beating until light and fluffy. In a separate smaller bowl, measure out 2 cups of cake flour. Either sift or whisk well to aerate the flour, then add it to the wet mixture, combining on low speed until the flour is just incorporated. Pour the batter into the Bundt pan and bake for 1 hour and 15 minutes. Allow to cool for a few minutes, then invert the Bundt pan onto a cooling rack. Tap the pan a few times until the cake releases onto the cooling rack. Allow it to cool on the rack for 20-30 minutes. While the cake cools, make the glaze. In a small bowl, combine powdered sugar, extract, and milk. Mix vigorously with a whisk until powdered sugar is completely dissolved. When the cake is cool to the touch, spoon glaze over the cake. Home |  Desserts |  Cakes