Lemon Bundt Cakes

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I’m pretty sure my bundt cake pan hates me. Every time I try to make bundt cakes they turn out terrible. (Then again I think I’ve only tried once making mini bundt cakes) That is why you hardly ever seen them on my blog. Also the thing about bundt cakes is that it’s hard to decorate with frosting! Knowing me and my obsession with cupcakes, of course I love frosting. Normally you see bundt cakes with glazes or icings. My inspiration for these cakes was when a floormate Megan gave me a slice of a delicious lemon bundt cake from the store Nothing Bundt Cakes. Due to the fact that I fail with bundt cakes, mine didn’t taste as lemony as I wanted and didn’t turn out as beautiful as I expected. But that’s ok, as hard as it seems to believe, I am not perfect when it comes to baking, not even close. 😛

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Creaming butter and sugar.

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Mixing in eggs.

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Batter.

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I cheated and added some yellow food coloring to make it seem more “lemony-ish”.

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All ready to bake!!

(Now notice there is no done and cooling picture like you normally see) This is because despite all the Pam I sprayed on the bundt pan to kept the bundts from sticking, they all struck and so not one of the cakes made it out of the pan in one whole piece. The bundt in the picture from above is only a side view and I cheated by putting the fallen pieces back together. Remember, I am not perfect! Also the darn bundt pan hates me.

Recipe from Ina Garten at Food Network

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Directions
1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. (I used bundt pans)
2.Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
3.Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

(I used the leftover cream cheese frosting from the coconut cupcakes to decorate these bundts.)

Recipe: B
These cakes were pretty good but tasted more like vanilla rather than lemon.

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