4/22/11

26 A Lemon Cake for Spring


Spring is finally here and things are just starting to warm up.  I love anything lemon-based, but it's not my husband's favorite.  Sure, he loves lemonade and can drink it by the gallon, but give him a lemon cake, and he's meh....

That's good news.  For me, that is.  That means I get to eat this cake all by myself.

This recipe uses lemon zest, which adds a lemony layer to the cake.

Make sure the lemons are zested first.  It'd kinda hard to zest an empty lemon... I love using a zester for lemons, limes, oranges, or for grating ginger.


Then juiced... This wooden citrus reamer is very inexpensive, does the job well, and I've used it for many years.


The zest is chopped up even finer...(great for your pickiest eaters who say, ewwwww, what's the little yellow thingies in my cake?)  You won't even be able to see the zest in this cake.


As the ingredients are mixed up, you should get a nice, thick batter that looks like this.  Resist the incredible urge eat a giant spoonful...


This method of preparing a cake pan is new to me...First you mix flour and melted butter...


then use a pastry brush to spread the mixture all inside the pan.  I'm used to buttering first, then dumping some flour to coat the pan.  Let's see if this method works...

I like using a bundt pan - not only is it pretty, it makes cutting cake into equal portions very easy.

You can use a 9x13 pan or even 2 - 8" round cake pans.


Batter is put into the greased pan and baked.  A toothpick inserted in the center of the cake should come out clean.



Bundt cakes are tricky.  If you let it sit in the pan, the entire cake will stick.  If you remove it right out of the oven, it will stick.  The recipe says to wait 10 minutes, then put a plate or metal cooling rack on top of the cake, then flip it over.



A glaze of confectioner's sugar, buttermilk, and lemon juice is immediately put onto the cake and allowed to soak in ...


The glaze ran off instead of soaking in.  Next time, I'm going to take a bamboo skewer, poke holes all over the cake and pour the glaze on.

You wait an hour, and put the rest of the glaze on and let it cool for another hour.  Boy, it was hard to be patient, I tell you!


One thing I like about bundt cakes is that you can either have a thick slice or a skinny slice.  Just cut along the indents of the cake.

Me?  A thick slice, please.


A bite...


Mmmmm....not as fluffy as a cake mix, but not as dense as a pound cake.  Lemony, but not tart till you reach the glaze.   A very moist, tender cake!

I had this cake every morning for breakfast.  It was that good.
The end.

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Lemon Bundt Cake
Ingredients
1 T. butter
1 T. flour
3 lemons, zested
3 T. lemon juice
3 c. all purpose flour
1 t. baking powder
1/2 t. baking soda
1 t. salt
2 sticks + 2 T butter
2 c. sugar
3 eggs + 1 egg yolk, slightly beaten
3/4 c. buttermilk
1 t. vanilla
Glaze:
2 c. confectioners sugar
1 T. butter milk
2-3 T. lemon juice 

Instructions
Melt butter, add flour, brush on to inside of bundt pan.  Zest the lemons, then juice them. Give the zest a quick chop and add to the juice to soften it.
Cream the butter.  Add sugar and cream.  Beat eggs and yolk.  Add vanilla and  juice to buttermilk.
Add half eggs, mix, add half flour, mix, then rest of eggs, mix, then rest of flour.
Bake in a 350ºF oven for 45 minutes.
Let cool in pan for 10 minutes.
Make glaze.  Should leave a trail as you pick up the whisk.
Remove cake and put 1/2 glaze on the cake to let soak into the cake.  Let sit for an hour.
Put rest of glaze on the cake.
Let cool for another hour.
*My glaze did not soak into the cake, due to the flour/butter crust. A bamboo skewer to poke holes throughout the glaze prior to pouring the glaze onto the cake may be helpful to allow the glaze to soak through the cake.


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