Monday, August 15, 2011

Lemon Bundt Cake

O dear, I am afraid I have been neglecting my little blog terribly.  I got caught up in, well, life I suppose.  I hatched chickens and went on treasure hunts at thrift stores with my sister and got an iPhone and then got addicted to said iPhone and dyed my hair and went to fourteen wineries and went back to Portland and saw  my wonderful friends there and developed an obsession with elephants and did not quite become a bocce ball champion (I have terrible aim and have a hard time telling how hard to throw the ball) and all sorts of other things.  So, I am going to jump back in with a lemon bundt cake, combining my love of lemons and love of bundts.  I love the density of most bundts and the balance of sweet and sour with the lemon.  I am also incredibly picky about the combination of frosting/cake combo, they have to work together in just the right way, and because I never really frost bundts, they let me do away with that dilemma all together.  This recipe comes from the blog Baking and Books (click the link for the recipe).

Start by greasing and flouring your bundt pan, I am paranoid about my bundts sticking so I am a bit obsessive about this step.  I also got a nice heavy one and cool the cakes in it for 10 minutes before flipping them out.  Then cream the butter and sugar.  Next add the eggs one at a time.

In a separate bowl mix together the dry ingredients, which you may or may not want to sift, depending on how lazy you are feeling at that particular moment.  Then add 1/3 of the flour to the butter and egg and sugar mixture, mix gently also known as folding, add half of the buttermilk (or if you are like me, the milk that has a splash of lemon juice in it or the powdered buttermilk route, where you want to put the powder in with the dry stuff and then just water for this step which looks a bit gross but works really well), mix, add 1/2 of the remaining flour, mix, then the rest of the buttermilk, mix, then the rest of the flour.  (I don't know why I felt the need to spell out the alternating in that step for you....)

Next zest and juice your lemons into the batter and fold them in.  I would highly recommend using one of these juicers, they work really well.

Dump the batter into the carefully prepared pan and bake for about an hour.  Once the cake is done, let it cool in the pan for 10 minutes before flipping it out.

If you want, you can make a simple glaze with powdered sugar and lemon juice, I always end up estimating the measurements for glazes and then tweaking them to get them to the consistency I want.  Slice generously and serve.

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