Recipe: Lemon Bundt Cake 22 April 2010 2:54 pm
Posted by Tracy in : America's Test Kitchen,baking,cooking,dessert,friends,kitchen gear,recipes , 1 comment so farI think this cake might be the very first one I ever made from a Cook’s Illustrated recipe (it’s either that or the fabulous huevos rancheros also in this issue, January & February 2006). In any case, I am not much of a baker or even a huge cake fan, but for whatever reason this recipe captured my imagination and I had to try it. Maybe it was the buttermilk? I don’t know, but I’m pretty darn sure that does not hurt the deliciousness of this one bit. Anyway. I dedicate this post to Ansley, who has been awesome at reminding me that she really, really wants to know how to make this delicious dessert.
Notes
This recipe is super-wordy because I am not a baker and lots of instructions are helpful to me, but I have cut it down to size on Twitter, like so:
Lemon bundt cake! 9oz butter, 2c sugar, 3 eggs+1 yolk, 3 lemons’ juice+zest, 3/4c buttermilk, 3c APF, 1 tsp powder, 1/2tsp soda, 60min 350F.
7:23 PM Sep 7th, 2009 via web
That’s a little misleading on the lemon juice, but otherwise right on. Also, it leaves out 1 tsp vanilla (oops).
The only other really important thing to know is that in addition to these ingredients you’ll need an extra tablespoon of buttermilk and 2 cups (8 ounces) of confectioner’s sugar, to make a light glaze of super-deliciousness. Armed with that information, experienced bakers can probably feel fine to ignore all my directions.
Last thoughts: the last time I made this recipe I used demerara sugar (Sugar In the Raw, to be exact) and the cake turned out a little crumblier than usual, but still delicious. I think this cake is even more delicious when it’s a day or two old; like many other baked goods, it gets denser and crumblier with time, and there’s absolutely nothing wrong with that. (more…)
