I love my bundt pan.
And I love lemons.
So why no combine the two?
Yes I’ve been on a lemon kick lately starting with the lemon ricotta pancakes I posted.
So up next we have a lemon cake.
A cake that I don’t classify as dessert but more of a snack because it doesn’t have a copious amount of chocolate.
A cake I probably ate for breakfast a time or two.
A cake that is so light and fluffy your lemon-hater-husband will even like.
A cake that you should really make today.
But make sure you have a zester on hand. Because if you don’t it’s really a pain in the butt. Of course this was the one time I couldn’t find my zester. So after 45mins of turning my kitchen upside down to try to find it, I gave in and because I was too lazy to go to the store which is 5mins away I spent the next 20mins peeling the lemons then mincing the peel as finely as possible. Not my idea of fun. So get your zester out and make this cake 🙂
Comments: Lemony goodness. Easy recipe to follow. Kind of light for a bundt cake since it doesn’t need 3 sticks of butter like most. The lemon flavor is great and it doesn’t overpower your palate. It’s sweet with a little tang.
Negatives: I slightly overbaked mine (just slightly) but that was totally my mistake.
Tips: Slightly underbake your cake because it will continue to cook as it cools in the pan. Also I love the PAM spay with butter and flour for greasing my pan, bundt cakes always make me nervous that they might stick to the pan but when I use this spray they always come out beautifully. Another note, be patient and wait for you cake to cool completely before pouring the glaze. I of course was in a hurry to catch the last few mins of daylight to take the pic so the glaze got absorbed in the cake but that wasn’t necessary a bad thing if you ask me.
Will I make it again? Yes. I might add some orange and shredded coconut to change things up a little 🙂
Lemon Bundt Snack Cake
- 3 cups cake flour
- 2 cups sugar
- zest of 4 lemons
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup of milk (I used almond)
- 3 large eggs
- 1/4 cup vegetable oil
- 1/2 stick (4tbsp) unsalted butter, melted and cooled
- 1 tbsp. vanilla extract
- pinch of cream of tartar
- juice of 1 lemon
- Preheat oven to 350F. Position over rack in the lower third of the oven.
- Grease and flour a bundt pan.
- In a bowl combine 1 1/2 cups sugar and lemon zest. Rub the sugar and lemon with your fingers until fragrant. Add the flour, baking powder, baking soda and salt and stir to combine.
- In a bowl whisk together the milk, egg yolks, butter, oil and vanilla.
- Add the milk mixture and lemon juice to the dry ingredients and stir to combine.
- In the bowl of electric mixer with whisk attachment, beat the egg whites on low until foamy. Add the cream of tartar and increase speed to medium-high. While the mixer is running add the remaining sugar and beat until egg whites are shiny and stiff peaks form.
- Add 1/3 of the egg whites to the flour batter and fold to combine. Add the remaining egg whites and stir to combine.
- Pour the batter into the prepared bundt cake and bake for 40-45mins or until a toothpick insterted in the middle comes out almost clean.
- Cool the cake in the pan on a wire rack for 10mins. Then invert the cake onto the wire rack and let cool completely before pouring the glaze.
- 1 cup powdered sugar
- juice from 1 lemon
- zest from 1 lemon
Whisk together all the ingredients and pour over cooled cake. Let the glaze set for 15mins before cutting.
Source: Tracey’s Culinary Adventures