Tuesday, January 17, 2012

Lemon Bundt Cake

I am in love. 


Can you believe it?

Image of G A L L E R Y - Myriam

With a color.

Is that even possible?
Lemon Yellow, Tree photograph,  citrus, autumn leaves, Japanese, tree branches,  pale blue sky   "Ginkgo"  8x8

Pinned Image

In case you didn't guess, that color is lemon yellow. 

What sparked my love?
Who knows. 
But I am besotted with this color.
Maybe it was because I zested about a million lemons in order to make a lemon bundt cake for my father. Because he loves that sweet/tart magic. 
The cake disappeared so quickly that I didn't even get to take a picture. 
It's because it was a lemon cake. 
What's not to love?


Lemon Bundt Cake
From SmittenKitchen.com, who adapted from ‘Barefoot Contessa Parties!’

Yield: 2 loaf cakes (or one bundt)

2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted.

1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

1 comment:

Mom K said...

Lemon is so important this time of year !
Also, did you know that the original bundt cake pan is still made in the usa?
Cool little trivia.
Happiest Valentine's Day to You and Yours,
K in T Town