Luscious Lemon Bundt Cake

Saturday, April 07, 2018

So delighted ... this has just been one of those days when all the dishes came out the way I intended. Trust me, this doesn't happen all the time. Often yes, but not all the time. And I absolutely loved how this lemon bundt cake came out. Satisfied family members also had raving reviews. I did well, methinks :)

It was 10 am and we were going to eat at 5. I was looking for a dessert that was Easter-y, and wanted something quick and easy. A layer cake was out of the question. (SuperMom I am, but today was no day to expect divine intervention). Cupcakes? Ain't nobody got time for that! Sheet cake? Not sexy enough. Bundt pan to the rescue, especially when you got 8 of them and the kids are in disbelief when they see your Amazon browsing history. Yep! More bundt pans.

So I looked through my closet, kitchen closet, that is, and chose one that looked like a nest, headed over to Pinterest for some ideas, and as the seasoned baker that I am, LOL! I winged the decor as I went along.

First off, let me tell you how amazing the sugared surface was! Loved loved loved how it gave that thin crisp (not crunchy) exterior. Not only that ... it also visibly sharpened the edges and crevices, making the cake more defined. Then it was sour cream, making cakes moist (still a bad word? I think we should all get over it!) and luscious since the 1920s. And of course the whiskey ... I was looking for a floral tinge, as opposed to using vanilla extract, to pick up the lemony notes and complement that. The generous splash of 2 tbsp brought it to a totally new level of awesomeness. You may want to forego the booze and do a tablespoon of vanilla extract instead, should you so desire.

While I have never made a lemon bundt cake, I've tasted a few, and I am convinced this one takes the cake! Definitely a keeper and will be on regular rotation.


To prepare the bundt pan:
1 tbsp butter
1/4 cup granulated sugar

For the cake:
360 g (3 cups) all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Zest of 3 lemons
225 g (1 cup) unsalted butter, at room temperature
330 g (1-2/3 cup) granulated sugar
6 large eggs, at room temperature
80 ml (1/3 cup) lemon juice
2 tbsp whiskey or rum (optional)
1 cup sour cream, at room temperature

For the glaze:
250 g (2 cups) icing / confectioners sugar
3 - 4 tbsp lemon juice

To decorate:
A handful of chocolate eggs
Slivered almonds


To prepare the bundt pan:
1. With a pastry brush, butter a 12-cup bundt pan, making sure all the crevices are well greased.
2. Sprinkle the sugar around the pan.
3. Preheat the oven to 180C or 350F. 

To make the cake:
4. In a medium bowl, whisk the flour, baking soda, baking powder, salt and lemon zest. Set this aside.
5. In a small bow, mix the lemon juice, whiskey (if using), and sour cream, stirring to combine.
6. In a bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes, scraping the sides as necessary.
7. Add the eggs, one at a time, waiting until incorporated before adding the next one.
8. Reduce the speed to low and alternate adding the flour, in 3 additions, and sour cream in 2 additions. Begin and end with the flour.
9. Scrape the batter into the bundt pan and bake for 55 to 60 minutes, testing doneness at the 50th minute, and adjusting as necessary.
10. Cool in the pan for 10 minutes, before inverting it on to a wire rack to cool completely.
11. When the cake has cooled, make the glaze by whisking the icing sugar and the lemon juice vigorously. You may need to add more icing sugar or lemon juice to get it to the consistency you are looking for. (I had mine rather thick.)
12. Pour the glaze on top only when the cake has cooled completely. Decorate as desired.

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