Tuesday, February 9, 2010
Lemon Bundt Cake
I love lemon cakes. A while ago when my parents came to visit I decided to try my hand at it.
The cake was good, my execution was not.
I found this recipe on tortatebukura's blog. I followed the recipe pretty much the same. I only added a little lemon extract to the glaze. My glaze didn’t look as white as the pictures, but it was still good. I did rush the glazing process so that could be why.
3 Lemons, zest and juiced
3 c. flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla
3/4 c. buttermilk
3 eggs, room temp
1 egg yolk, room temp
18 tbsp butter, room temp
2 c. sugar
2-3 tbsp fresh lemon juice
1 tbsp buttermilk
2 cup confectioners sugar
Preheat oven to 350 degrees. Spray Bundt pan with baking spray and flour.
Mince lemon zest to fine paste, combine zest and lemon juice in small bowl. Set aside
Whisk flour, baking powder, baking soda and salt in a large bowl.
Combine lemon juice mixture, vanilla and buttermilk in a bowl.
Whisk eggs and yolk.
In a standing mixer cream butter and sugar at medium-high until pale and fluffy.
Reduce to medium and add half eggs and incorporate, then add the rest of the eggs.
Scrape down bowl, reduce to low.
Add 1/3 flour mixture, then half the buttermilk, then half of the remaining flour mixture, the rest of the buttermilk then finish with the flour mixture. Scraping the bowl a few times throughout the mixing process.
Remove from mixer and scrape into the prepared pan.
Bake until top is golden brown and a toothpick comes out clean. About 40-50 Mins
While cake is baking, whisk 2 tablespoons of lemon juice, buttermilk and confectioners’ sugar until smooth,(I also added 1/2 tsp lemon extract for added kick) add more lemon juice as needed until glaze is thick but still pour able ( I think I probably thinned mine too much)
Cool cake in pan on wire rack for 10 mins, then invert cake directly on to rack. ( Now, when I took the cake out my mom said to dump the cake onto the rack right away, I said no I wanted to follow directions, she was right, it stuck. I know I buttered the whole pan well, and used a lot of flour so it wouldn’t stick. I am not sure why it did, but at least it was just for the fam.)
Pour half the glaze over warm cake and let cool for 1 hour, pour remaining glaze over the cake and continue to cool until room temp.
This was so good, super lemony tasting. The cake was very refreshing in my opinion. Even though my glaze was thin it was still very flavorful but not overpowering. This was a bit of work, but totally worth it!