The American Club - Festive Guide 2019

METHODS/PREPARATION: • Preheat the oven to 350˚F (180˚C). Thoroughly brush a 10-inch (25-cm) bundt pan with non-stick spray. • Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating until fully incorporated. Add the lemon zest, lemon juice, and vanilla and beat to combine. • Add half the flour, baking powder and beat to combine, then beat in the milk and the rest of the flour. Beat until incorporated. • Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles. • Bake the cake for 50 minutes then test the cake to see if a skewer inserted into the deepest part comes out clean. • While the cake is baking, make the lemon cheese glaze: Beat cream cheese, powdered sugar, and butter until well mixed. Add lemon juice and lemon zest, beat to combine. • Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Put the cake in chiller to cool for 1 hour. • Warm up the lemon cheese glaze in microwave for 1 minute, stirring halfway through, until it is completely melted. Pour the glaze over the top and sides of the cake. Let the glaze set in the chiller for 30 minutes. • Transfer the cake to a serving platter, decorate with fresh raspberries and rosemary. Festive Christmas Bundt Cake

INGREDIENTS: • 3 cups all-purpose flour (sifted) • 2 teaspoons baking powder (sifted) • 1 cup unsalted butter, 2 • 2 cups granulated sugar • 1 teaspoon kosher salt • 3 large eggs, room temperature • 2 tablespoons lemon zest sticks (room temperature)

• ¼ cup lemon juice • 1 teaspoon vanilla extract • 1 cup whole milk

LEMON CHEESE GLAZE: • 2 cups cream cheese • 2 cups powdered sugar, sifted • 1 cups butter • 3 tablespoons lemon juice • 1 lemon, zested

TAC | FESTIVE GUIDE 2019

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