Lemon Bundt Cake with double glaze
Okay. I have about 5 minutes to tell you about this Bundt. I'm doing the dessert bar for my friend's wedding on Saturday and am surrounded by flour, sugar and vats of butter. I baked this Bundt this morning and it made the kitchen smell very lemony! :)
It's Day #19 of I Like Big Bundts! The Food Librarian's crazy, insane quest to bring you 30 Bundts in 30 Days. We end on National Bundt Day, November 15th. Is it marked in your calendar? I hope you make a Bundt! I did this last year so here are 30 suggestions. And I'm never doing this again so bookmark your favorites now!
Nordic Ware Rose Bundt pan. I like the pan, but I think it is best to make light colored items...chocolate doesn't show off the curves.
JustJenn for making this logo! justJenn Designs is selling a line of Bundt related cards and buttons! Have a great time at the FoodBuzz Festival!
Since I knew I would be crazed, I have a guest blogger coming in tomorrow. She's a librarian (since this is called The Food Librarian, I've only had guest bloggers who are librarians! ha ha); Susan is kind enough to help me present 30 Bundts in 30 Days. I thought I could make them all myself, but I understand my limitations and want to devote myself to this wedding. My friends Jun and David only get married once, so they need to have a good dessert bar! :) See you tomorrow for another Bundt! - mary the food librarian
Lemon Bundt CakeAdapted from Woman's Day Kitchen from Woman's Day (September 16, 2008)
I needed about 5 lemons to make this Bundt.
1 cup plain lowfat yogurt (I used 75% yogurt and 25% sour cream because I didn't have enough yogurt)
1 Tbsp grated lemon zest
1⁄4 cup lemon juice
1 tsp vanilla extract
1 cup (2 sticks) unsalted butter, room temp
2 cups sugar
1 1⁄2 tsp baking powder
1⁄2 tsp baking soda
4 large eggs, room temp
2 3⁄4 cups cake flour (not self-rising) (I used Swan's)
1⁄2 cup each lemon juice
1/2 cup sugar
1⁄4 cup water
1 cup confectioners’ sugar
4 to 5 tsp milk
1. Preheat oven 350ºF. Prep a 10-inch (12-cup) Bundt pan. I spray mine with Pam with Flour or Bakers Joy. Since I used a 10-cup Bundt pan, I didn't use all the batter and made some cupcakes with the extra.
2. Whisk together yogurt, lemon zest, juice and vanilla in small bowl.
3. Whisk together the flour, baking powder and baking soda in a medium bowl.
4. With a paddle attachment, cream butter and sugar together until light and creamy (about 3 minutes). Add eggs, one at a time, beating well after each addition.
5. Reduce to low speed. Add half the flour mixture, then the yogurt mixture, followed by the remaining dry mixture. Mix just until blended. Don't overmix, and finish off with a spatula.
6. Scoop into prepared Bundt pan.
7. Bake 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack 10-20 minutes before inverting on rack.
8. Syrup: While cake is cooling, bring syrup ingredients to a boil in a small saucepan. Reduce heat to medium; simmer, uncovered, 12 minutes or until syrupy. Brush over warm cake; let cake cool completely.
9. Glaze: Mix confectioners’ sugar and just enough milk until smooth; spoon over completely cooled cake.