I am currently at the library but my laptop is strangely not picking up the wifi which is probably a sign to start on this blog post instead so I’ll just post it up later. Well, it all started when I tried a slice of this heavenly bundt cake that someone gave us in return for giving them a bag of lemons from our lemon tree. The cool part was that they used our lemons in the lemon bundt cake! The cake not surprisingly disappeared in one day. Anyways, I never thought I would get to taste it again and I wondered what the secret recipe was. One random day though, bored out of my mind, I decided to bake something. I get most of my inspirations and ideas from foodgawker which is the most addicting website ever because the format is amazing not to mention all the beautifully photographed food. For me, it’s key to see a good picture of what I am about to cook because I then know what to expect or not expect when baking. Well, I saw a recipe for a lemon bundt cake, which reminded me of that delicious slice I had a while back so I decided I was going to make just that. A benefit of this recipe is that you most likely already have if not all but most of the ingredients. We had tons and tons of lemons so I picked a couple from outside, cleaned them, and put them aside all my other ingredients. I have to admit, one of my favorite parts of this cake aside from how moist and delicious it is, is the lemon icing on top. It took me a couple times to get it right, but after making this cake four times, I think I have the hang of it.
Here is the recipe for the Lemon Bundt Cake and the Lemon Icing:
Lemon Bundt Cake
- 2 sticks and 2 tablespoons of unsalted butter at room temp
- 3 eggs and one egg yolk
- 1 teaspoon vanilla
- 3 tablespoons lime juice
- 1 cup yogurt (I used Greek yogurt but any is fine)
- 2 cups sugar
- 1/4 cup lime zest (about 6 limes)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- around 1/4 cup breadcrumbs
- Preheat oven to 350 degrees.
- Butter your bundt pan with the 2 tablespoons and coat with breadcrumbs.
- Mix the flour, baking powder, baking soda, and salt together and set on the side.
- Cream the butter and sugar together until smooth consistency.
- Add the eggs, one by one.
- Mix in the lime juice, lime zest, vanilla, and yogurt.
- Add the dry mixture and mix well.
- Pour in the pan and bake for about 45 minutes or until well done.
- 3 tablespoons lime juice
- 1 cup confectioner’s sugar
- Mix together the lime juice and confectioner’s sugar (it shouldn’t be too runny)
- Put a small spoonful on the cake, if it dries and you cannot see it then you need to add more confectioner’s sugar.
- If it is a good consistency then pour in a circular fashion around the whole cake and it will fall naturally through the grooves.
The Chosen Ones
How Your Breaded Bundt Pan Should Look Like!
1st Attempt and FAIL (Lemon Icing Is Too Runny)
2nd Attempt = SUCCESS