Lemon Bundt Cake - Day #19 of I Like Big Bundts

Thursday, November 4, 2010

Lemon Bundt - I Like Big Bundts
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!

 Lemon Bundt - I Like Big Bundts
Lemon. My absolutely favorite flavor. Ever. I used to eat lemons straight off my parent's tree. Until my DDS told me not to. (Darn you people who care about the enamel on my teeth!). Still, I try all types of lemon flavored treats and use Sensodyne Pronamel toothpaste.

Lemon Bundt - I Like Big Bundts
This was made in my 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.

Lemon Bundt - I Like Big Bundts
You mix. You bake. You have a Bundt. Then you invert and top with a lemon sugar syrup. Doesn't that sound good?
Lemon Bundt - I Like Big Bundts
Then a second glaze of powdered sugar and milk is applied to the cool cake. I don't think mine looks so hot. Next time, I'll make it thinner, and use a pastry brush to cover the whole cake.

Shoes for Jun's Wedding
Since I am multi-tasking big time right now, I made this Bundt while wearing these new shoes in an effort to break them in. And should I mention that I was also wearing pajama bottoms, a t-shirt and an apron? Yes, call the "Fashion Librarian." Not. I looked like a goofball in the kitchen and my feet are hurting. I'm going to need a foot massage after this wedding and Bundt-a-thon.

Lemon Bundt - I Like Big Bundts
The lemon syrup really added a lot of lemon flavor to this Bundt. Do Not Skip This Step. If you do, your dentist will approve, but lemon lovers will run you out of town. And if you are wearing those heels, you won't get very far before they get you.

I Like Big Bundts 2
Thanks to my friend 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 Cake
Adapted 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)


Lemon Syrup
1⁄2 cup each lemon juice
1/2 cup sugar
1⁄4 cup water

Glaze
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.
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18 comments:

Saira said... [Reply to comment]

I LOVE lemon anything! I really admire you for doing this...and just for you I'll make a bundt on Nov. 15:) I love the rose pan. The bundt cake look beautiful!

Saira said... [Reply to comment]

P.S...Good luck with the dessert bar. Hope to see pics soon:)

Annie said... [Reply to comment]
This comment has been removed by the author.
Tracey said... [Reply to comment]

I love lemon too Mary so this one is a must try for me! Good luck with the wedding baking - so nice of you to do for your friends :)

kimberleyblue said... [Reply to comment]

I am definitely making a bundt soon, and this is the one I'm gonna do. Lemon is also my favourite, and this one is just screaming my name. Looks amazing.

Jess said... [Reply to comment]

Stunning cake - and shoes! I don't think I could walk 3 feet in those, let along bake a bundt! Good luck with the wedding baking - and next year, you could always delegate the bundt-ing to your loyal bundt followers!

Shannon said... [Reply to comment]

Mmmmm, looks yummy and very cute shoes!

Hennifer said... [Reply to comment]

Those are very cute shoes! And I think this looks lovely, especially the glaze in the shot from the top. I cannot get enough lemon flavor and only wish I had one of these beautiful bundt pans.

Can't wait to hear/see about the wedding desserts.

Annie said... [Reply to comment]

I have really been enjoying following all of your creative bundt recipes! So much so that you inspired me to make my own bundt cake yesterday. I think I might do the lemon one on November 15th.
http://www.anniesdish.com/2010/11/mini-chocolate-bundt-cakes.html

The Urban Baker said... [Reply to comment]

are you sleeping, Mary? You bundts are beautiful!!!

Mary said... [Reply to comment]

Cute shoes...have so much fun at the wedding....we need photos of the dessert bar...

Jacque said... [Reply to comment]

Wait, I thought you were supposed to wear fishnet stockings while baking cakes in high heels. Hmmm, that's what I always do (yeah, right, lol). Anyway, your cakes looks fantastic and is all the more impressive since you baked it wearing heels. That pan does look pretty with the light colored cake.

Jacqueline said... [Reply to comment]

I adore lemon cakes and I also have this gorgeous pan. Maybe I better hit the kitchen running (in the high heels). Sounds super delish.

Sarah said... [Reply to comment]

Heels and pj bottoms in the kitchen! Love it!

I'm a fellow food blogger and just came across yours which I love and am now following. Hope you can have a peek at mine

http://atasteofsavoie.blogspot.com/

Happy blogging.

Avril said... [Reply to comment]

I am overjoyed to have just found your blog! What a gem of a blog you have! I'm crazy about "bundt" cakes...can't wait to explore all the great recipes you have posted in the past along with those in the future.

Happy Weekend!
~avril :-)

Jessica said... [Reply to comment]

Ahhh, lemon is definitely my favorite cake flavor! That bundt is so gorgeous. I've had a couple bundt-release disasters, so that pan makes me nervous! I think I just didn't prep the pans well enough.

Nutmeg Nanny said... [Reply to comment]

I love the lemon and I love the glazed top...yum!

April said... [Reply to comment]

I used to eat my mom's lemon tree empty. Every day after school, I'd pick a lemon and watch afternoon cartoons, and go to town on that thing. They were Ponderosa lemons the size of my head. I have lost a bunch of the enamel on my teeth, but I still love lemons. I have to make this cake!

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