Thursday, May 16, 2013

Lemon Bundt Cake

I impulse-bought a bundt pan. It's been a rough couple of weeks at work/school, and it was on sale. My guy saw this and said "Some girls get stressed and buy clothes and purses. You buy kitchen gear." 

We all have our kryptonite.

I contend that the fact that I didn't have a bundt pan, being a baker, was a glaring problem that needed to be fixed (as did the whole doughnut pan situation). And now that I've baked my first (!) bundt cake, I'm glad that I did.

This lemon bundt cake is a simple update on a classic pound cake. Dense, sweet, perfect when topped with some of the season's gorgeous strawberries and paired with a glass of moscato.

But of course I can't leave well enough alone. In a fit of late-night craziness after having a few slices (with the boyfriend-- funny how he benefits from this!), I decided to glaze this situation.

Messy, imperfect... but necessary.

Lemon Bundt Cake

Adapted from Bon Appetit

1 cup unsalted butter, room temperature
3 cups all-purpose flour
1 tbsp baking powder
2 tsp salt
2 1/2 cups sugar
Grated zest of 6 lemons
2 tbsp lemon juice
4 large eggs
1 cup almond milk plus 3 tbsp almond milk
1/2 lb confectioner's sugar

Preheat oven to 350F; spray a bundt pan with nonstick baking spray and set aside.

In a bowl, combine lemon zest and sugar; mash together until fragrant. Pour into the bowl of a stand mixer with the butter and cream until light and fluffy. Add in eggs and mix well after each one, scraping sides of bowl as necessary; add 1 tbsp lemon juice in the same manner.

In a separate bowl, combine the flour, baking powder, and salt. In alternate additions, add the dry flour mixture and 1 cup almond milk (3 and 2 additions, respectively), beating well between additions.

Pour batter into bundt pan; bake for 60-70 minutes, until golden brown and sides of cake pull away from pan. Remove and cool for 15 minutes; invert onto cooling rack, shake cake out, and allow to finish cooling.

In another bowl, combine confectioners' sugar, 3 tbsp almond milk, and 1 tbsp lemon juice. Glaze the top of the cake, allow to dry, and continue to add glaze on top until cake is glazed to desired level. Serve with a scoop of frozen yogurt and berries.

No comments:

Post a Comment