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.
Ahhhhh lemon. You rock.
Come back tomorrow for another Bundt!
I Like Big Bundts 2013 (so far)
Day 1: Orange Marmalade Jubilee Bundt
Adapted from Luscious Lemon Desserts by Lori Longbotham, 2001 Chronicle Books
3 1/2 cups (12 1/4 ounces) sifted cake flour (not self rising)
1/2 teaspoon baking powder
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
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.
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