Saturday, January 4

Lemon Bundt Cake

What should you make today?
You should make this lemon bundt cake.

There's nothing like the dead of winter to make me crave citrus flavors. I originally searched for a lemon cake recipe to make for my mom's birthday (lemon is her favorite), and came across this one from the White on Rice Couple's blog. I have long loved their blog, and knew I could trust this recipe. It's fairly straight forward, and quite simple assuming you have a stand-mixer for whipping cream.

The cake turned out moist and lemony. My family seemed to enjoy it at my Mom's birthday dinner, too! I personally loved the lemon glaze that is poured on while the cake is still hot. It soaks into the top, and adds lots of flavor! You can find the original recipe on the white on rice couple's blog, here!

Lemon Bundt Cake Recipe

cake ingredients:
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon kosher or sea salt
1 1/4 cups unsalted butter
3 cups sugar
1/3 cup canola oil
zest from 4 large lemons
1/4 cup fresh lemon juice
1 tablespoon vanilla extract
6 eggs
1/2 cup heavy cream

lemon glaze ingredients:
1/3 cup fresh lemon juice
1/2 cup sugar

vanilla icing ingredients:
1 cup confectioners sugar
1 teaspoon vanilla extrat
2 tablespoons heavy cream

Preheat the oven to 350°F. Butter and flour a 12-cup bundt pan or 24 fluted brioche tins.

In a bowl, whisk together the flour, baking powder, and salt for at least 20 seconds. Set aside. 

In a mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes (if the bowl does not feel cool while creaming, place it in the freezer for 5 minutes, then continue creaming).

Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, beat in the eggs, one at a time, until just incorporated.

Mix in the flour mixture in three stages, until just combined.

Whip the cream just past the soft peak stage. Stir in about 1/4 of the whipped cream into the batter, and then fold in the remaining whipped cream. Pour the batter into the prepared bundt pan (or brioche tins). Drop the pan from about 4" above the counter to knock out any bubbles.

Bake on the middle oven rack for 50-60 minutes (about 20 minutes for small tins), or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by knocking it against the counter. Invert the cake onto a serving platter.

Stir together lemon glaze ingredients (if needed, heat them briefly to help dissolve the sugar). Brush on the hot cake until all of the glaze is absorbed. After it has cooled, if serving within a day or two continue to final step, or if serving later in the week, wrap in plastic wrap and refrigerate until ready to serve (keeps 4-5 days wrapped in the fridge).

On the day you are ready to serve (or the night before), take the bundt out of the fridge to come up to room temperature. In a bowl, whisk together the icing ingredients, adjusting the cream or confectioners sugar amount to make the icing fairly thick but pourable, not too runny. If the icing is close to the thickness you want, but still a touch too thick to pour, warm it slightly and it will become more fluid until it cools off (perfect for icing the bundt cake). Drizzle the icing over the top of the bundt cake and serve.