Hello my friends, I’ve been busy attempting to find a lemon cake to share with you guys. As mentioned last post, attempt #1 was rather a fiasco, resulting in an overflowing, collapsed mess that was somehow over-baked and under-baked at the same time. And to top it off, it failed to cleanly come out of the pan.
The following week I tried again, using a new recipe. This recipe baked beautifully but was not quite as lemony as I prefer. I like lemon desserts to smack you in the face with lemon rather than leaving you wondering if that was really lemon flavored after all.
And so this weekend, attempt #3 was meant to boost the lemon flavor from the previous week, which was successful, finally.
I finally present to you a fully lemony bundt cake for your springtime pleasure. If, like me, you’re ignoring the attempts at snow outside and the chilly wind, and looking longingly towards the blue patch of sky, bake this cake. This morning was a rather gray day, with flurries of now, but as I type up this post it’s now sunny and nearing 50 degrees.
Obviously the weather gods approve of lemon.
Fairly dense but not sickeningly sweet, the lemon scent permeates the air even before you have a taste. The color of sunshine guarantees a smile even on a cloudy day, and the burst of flavor leaves no questions about its contents. Although I love a strong lemon flavor, I realize it’s not for everyone. If you prefer it a bit more subtle, leave out the syrup step entirely. If you want the experience to have a bit more ka-pow (definitely a technical term), the syrup will give you that. Add as much or as little of it as you like, but make sure you poke deep holes into the cake to allow the syrup to permeate all the way through, or you’ll be left with a soggy bottom/middle that sticks to your wire rack. Don’t be afraid of the holes, they won’t show once the cake is inverted.
This is an easy cake, and although a teensy bit time-consuming, it’s very beginner friendly. It would make a delightful addition to any table, sure to please any lemon fan. If you do decide to forego the syrup step, I recommend using a thinner glaze than shown here so you can cover the entire cake. The glaze is a necessary complement to the plainer cake and this will ensure you have some with every bite.
Lemon Bundt Cake
Adapted from Baking Bites
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temp
1 1/2 cups sugar
3 large eggs
2 Tbsp fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup buttermilk
1/4 cup fresh lemon juice
1/2 cup sugar
1 1/4 cup powdered sugar
1-3 Tbsp fresh lemon juice
- Preheat oven to 350 degrees Fahrenheit. Butter and flour a 10+ cup bundt pan.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and cream on medium speed until lightly colored and fluffy.
- Add eggs one at a time, beating until just combined between each one.
- Stir in lemon zest.
- Add one third of the flour mixture and beat until just incorporated.
- Repeat with lemon juice, one third of flour mixture, buttermilk, and remaining flour mixture (in that order), stirring just until incorporated with each addition.
- Scoop into prepared pan, gently smoothing out the top.
- Bake for 40-45 minutes, or until a toothpick comes out mostly clean.
- During the last 10 minutes of baking, heat 1/4 cup lemon juice and 1/2 sugar to boiling, then remove from the heat.
- Immediately after removing from the oven, poke deep holes in the bottom of the cake, and slowly pour the lemon syrup evenly over it, letting it soak into the cake.
- Cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- After the cake is cooled, vigorously stir together powdered sugar and lemon juice, adding more or less of each to desired consistency, and drizzle over the cake.
- Let the glaze set 20-30 minutes, then serve on its own or with a scoop of vanilla ice cream.
- You’ll need 5-6 lemons for the whole recipe
- A skewer or a meat thermometer is ideal for poking holes