If you’ve been reading this blog for awhile, you might know that I’m not much of a baker–especially when it comes to cake. I have a couple recipes in my arsenal that can be doctored up with chocolate, fruit, or nuts to suit a variety of occasions, but I’m definitely more of a whip-up-a-dessert kind of girl. I want this to change, which is why I spent last weekend up to my neck in butter, eggs, and flour to make this glazed lemon cake. Plus, I had this bundt pan lying around, doing nothing but looking pretty, so I thought it was time to put it to use.
Now, I love chocolate. Adore it. But if I had to choose between one or the other–chocolate for the rest of my life or lemon–I think I might choose lemon. What would we do without it? It balances the sweetness of baked goods like cakes and pies. The tartness adds complexity to savoury dishes, seafood, dressing, marinades. The flavour can brighten any number of dishes. Is your recipe going wrong? Lemon to the rescue. More often than not, it might work.
So my hankering for lemon and determination to bake a cake that was lovely to look at it, tasted heavenly, and didn’t fall apart or became misshapen in some way led me to the Canadian Living website. The recipes are always outstanding and rigorously tested; they seldom disappoint.
This cake was what I was looking for; moist and rich, but with the heft you would expect from a bundt cake. It was, however, not lemony enough for my tastes, so this is something to beware of if you try to recreate it in your own kitchen. I added three tablespoons of freshly squeezed lemon juice to the batter and still found it sweeter than I would prefer, and without the obvious lemon flavour I was was looking for. Next time I will cut back on some of the sugar, which is another reason why I’m not an avid baker. A lot of cakes are just too sweet for me. It was the only glitch in this cake baking adventure. It even baked in fifty minutes, like the recipe said it would, which rarely ever happens with my 1992 oven.
Glazed Lemon Bundt Cake from Canadian Living
1 cup (250 ml) butter, softened
2 cups (500 ml) sugar
2 tablespoons (30 ml) lemon rind, grated
1 teaspoon (5 ml) vanilla
3 cups (750 ml) flour
1 tablespoon (2 ml) baking powder
1/2 teaspoon (2 ml) salt
3 tablespoons (6 ml) lemon juice
1 1/4 cups (300 ml) milk
1/2 cup (125 ml) icing sugar
2 teaspoons (10 ml) lemon rind, grated
1 tablespoon (15 ml) lemon juice
1) Preheat oven to 350F (180C). Beat butter and sugar together in a large bowl until light and fluffy. Beat eggs in, one at a time, beating well after each addition. Beat in lemon rind and vanilla.
2) In a separate bowl, whisk together flour, baking powder, and salt. Stir in one third of flour mixture into the butter mixture and half the milk with a wooden spoon. Add another third of the flour and the rest of the milk. Incorporate the last of the flour.
3) Pour batter into a greased and floured 10-inch (3 L) bundt pan. Bake in the centre of the oven for 50 minutes or until a toothpick inserted in centre comes out clean. Let cool in pan on a rack for 10 minutes, then turn out onto rack to cool.
4) For the topping, whisk together icing sugar, lemon rind, and juice. drizzle over the top of the cake.