Lemon Bundt Cake with Lemon Syrup

If you think your best original recipe is worth $250,000, there is a chance for you to showcase your good work and take the money home.

Food Network Canada is on the hunt to find the best original recipe in Canada for their new TV series ‘Recipe to Riches’. Any Canadian amateur cooks could take the chance to have their most delicious, home grown recipes turned into a staple in grocery carts across the country. Each week “home chefs” will compete, in front of a panel of celebrity judges, to have their recipe become a new President’s Choice product and get the chance to win $25,000. On the final episode, Canadians will vote for the best of the best and the overall winner will win a grand cash prize of $250,000!

No doubt the cash prize is the hook. But having your food branded into President’s Choice is really something. I’m a big fan, I love their packaging, product quality and variety. It would be a proud exposure for your original recipe.

Check out the details here.

Ingredients (10-inch bundt cake):
Lemon Cake
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon grated lemon zest
1/4 cup lemon juice
1 teaspoon vanilla extract
1 cup unsalted butter, soften
2 cups granulated sugar
4 large eggs
Lemon Syrup
1/2 cup lemon juice
1/2 cup sugar
1/4 cup water

Preheat oven to 350F. Generously grease and flour a 10-inch bundt pan.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, lemon zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Pour the mixture into the prepared bundt cake pan and spread evenly.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack.
To make the lemon syrup, bring all the syrup ingredients to a boil in a small saucepan. Reduce heat to medium, then let it simmer uncovered for 10 minutes until it becomes syrupy and light brown color. Brush the syrup over warm cake.


  1. Congrats on top 9 lululu :)!! What a beautiful lemon cake — i love the robust flavor of lemon zest, it’s so invigorating. Have a lovely weekend.

  2. thanks for the tip on the canadian contest. sounds like fun. i would like to be on one of those panels one day. i have no idea how they can assess the quality of a dish just by reading the recipe. that’s serious talent.

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