Ultimate Lemon Pound Cake Bundt - I Like Big Bundts 2013 - Day 2

Saturday, November 2, 2013

Ultimate Lemon Pound Cake Bundt
Ultimate Lemon Pound Cake Bundt
Day 2 of I Like Big Bundts 2013

We're on Day 2 of this year's (light edition) of I Like Big Bundts - 15 days of Bundts leading up to National Bundt Day on November 15th! I hope you join me in celebrating the Bundt and bake something special for your family and friends on Nov 15th.

When offered a choice of desserts in a restaurant or bakery, many people go straight for the chocolate. Me? It's all about the lemon (next on the list are ginger, other fruits, mocha/coffee, and then chocolate).

Today, I'm showing the Ultimate Lemon Pound Cake from the classic book Luscious Lemon Desserts by former food editor for Gourmet, Lori Longbotham.

Ultimate Lemon Pound Cake Bundt
This is a nice big Bundt...just the way I know you like them ;) It's lovely with a cup of tea or coffee. You can also serve it with raspberries or other fruit.

Ultimate Lemon Pound Cake Bundt
Made with cake flour, this cake's texture is soft and refined. I think the cake is better the next day so the lemon flavors have time to develop (I kept a piece and had it the next day...research purposes, right?!)

Ultimate Lemon Pound Cake Bundt
It has lots of zest so be sure to have your microplane ready for action. If you aren't lucky enough to have a lemon tree in the backyard, then try to purchase organic lemons since you are using so much of the zest. There is zest in the cake as well as the glaze. In this close-up photo, you can see the pieces of zest clinging to the cake.

Ultimate Lemon Pound Cake Bundt
My parent's Meyer Lemon tree didn't have any lemons for me so I went to the Farmer's Market and purchased these Eureka Lemons.

Hello, lover. iPad Air is so thin & light! $20 off @ Target (w doll house Bundt!)
Last night, I went to Target to buy a new shower curtain. I got that...and the new iPad Air (no, it wasn't an impulse purchase, I was going to the the iPad at the Apple Store but Target had it on sale for $20 off...and I was able to use my Target gift cards from last Christmas!) Anyway, if I'm not baking Bundts, I'll be playing with my new toy - it's way lighter than older iPads. And special thanks to my UCLA grad school friend Laura who sent me this fabulous mini Bundt from a doll house collection! So cute!

Ultimate Lemon Pound Cake Bundt
Ahhhhh lemon. You rock. 
Come back tomorrow for another Bundt!
I Like Big Bundts 2013 (so far)

Day 1: Orange Marmalade Jubilee Bundt

Recipe: Ultimate Lemon Pound Cake Bundt
Adapted from Luscious Lemon Desserts by Lori Longbotham, 2001 Chronicle Books

Bundt Cake:
3 1/2 cups (12 1/4 ounces) sifted cake flour (not self rising)
1/2 teaspoon baking powder
1/4teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 3/4 cups (450 grams) sugar
6 large eggs, room temp
1 cup milk (I used 1% milk)
1 tablespoon finely grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract

Glaze:
1/2 cup (100 grams) sugar
2 teaspoons lemon zest
1/2 cup fresh lemon juice

1. Preheat the oven to 300⁰F.  Butter and flour or spray with Pam with Flour a 10-inch (12-cup) Bundt pan.
2. Sift the flour, baking powder, and salt together TWICE. I sift onto a piece of parchment paper so it is easy to pour into the bowl later.
3. Beat butter with an electric mixer and paddle attachment on medium until light and fluffy. Slowly add sugar to the butter, and beat until light and fluffy (3-4 minutes).
4. Add eggs, one at a time, beating well (30-60 seconds) after each addition.
5. Reduce the speed to low and add the flour mixture alternately with the milk in batches, beginning and ending with the flour.
6. Stir in zest, lemon extract and vanilla.
7. Pour into Bundt pan and smooth top. Bake for 60-90 minutes (depending on your oven) until skewer comes out clean. **Check early because mine was almost done at 70 minutes. Cool for 15 minutes and then turn out onto cooling rack and glaze the warm cake.

Glaze:
1. While the Bundt is resting on the wire rack, make the lemon glaze.
2. In a small saucepan, heat the sugar, lemon zest and lemon juice. Let simmer for 5 minutes until it thickens a little and the sugar has dissolved.
3. Turn the cake onto the rack and brush hot syrup over the hot cake with a pastry brush. Let cake cool before cutting into pieces. Enjoy!

Find the book on Amazon, or find the book in your Library via WorldCat

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8 comments:

librariane said... [Reply to comment]

Two things: I also adore lemon (and my bundt this year will be lemon one!) and I have that cookbook--it's got a lot of great lemony recipes!

Nancy/n.o.e said... [Reply to comment]

That doll house mini cake looks just like the kugelhopf that we baked for TWD! I wish I had a slice of your lemon cake right about now.

Margaret said... [Reply to comment]

I've missed this series! A lemon bundt sounds so perfect right now. I'm drooling!

Also, I'm drooling over your new iPad Air. Lucky you!

Patricia @ ButterYum said... [Reply to comment]

The mini bundt is too cute!! And yes, lemon most definitely rocks. Not sure if you ever saw my Lemon Poppyseed Overload Cake (my amped up version of 3-star Michelin Chef Kurt Gutenbrunner's lemon cake), but it was amazing and I still think about it - have to make it again soon. Here's a link if you're interested.

http://butteryum.blogspot.com/2012/11/lemon-poppy-seed-overload-cake.html

Dina said... [Reply to comment]

it looks yummy!

Memoria James said... [Reply to comment]

Yeah for bundt time!!

I wish the new iPad had a USB drive. Then I would consider getting one. :(

Jessica Montfort said... [Reply to comment]

So glad to see the bundt celebration back this year! Lemon cake is my favorite type. Thanks for sharing!

Nutmeg Nanny said... [Reply to comment]

Lemon pound cake is one of my favorite cake flavors :) this is delightful!!

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