My sons’ LOVE lemon cake. And this one is so moist and delicious, it truly is a Bundt that will win the hearts of anyone who tries it, and with 1/3 of a cup of lemon zest it is big on lemon flavor. Which is why I decided to use up the plethora of Meyer lemons our tiny tree produced with this baby. My niece and nephew were joining us for dinner before heading back to their respective colleges, and I knew this special desert would be the perfect cap to the evening.
Now, this is not one of my Granny’s recipes. It is from baking (and cooking) diva Ina Garten, and I can share the recipe with you here, courtesy of the Food Network. I chose to bake one Bundt instead of two loaves because I’ll take any excuse to use my Bundt pan, and it just looks prettier.
You need to be careful not to leave it n the oven too long, or it will be dry. It took just under an hour for this one, and I tested it every 5 minutes after the 45 minute mark. I also think that alternating the buttermilk mixture with the flour and not over mixing at that stage are key to keeping this cake moist. And did I mention the lemon syrup? This is a somewhat time consuming extra step, but SO worth it. Be sure to spoon it on the cake as soon as you remove it from the pan. I think it absorbs easiest when the cake is still warm.
This recipe reminds me of spring, and is a great choice for the coming months. But it also brightened our grey and rainy day, so you don’t have to wait to let this little ray of sunshine into your oven.
If you don’t already own a Bundt pan, I highly recommend this one from Nordic Ware. The biggest issue with baking a Bundt cake is getting it OUT of the pan in one piece, and I have never had a problem with this one. (I’m sure it doesn’t hurt that I grease and flour it liberally!)
And it is easily ordered online from one of my favorite sites, Sur La Table. They are having an AMAZING sale right now, so if you didn’t get that Kitchen Aid mixer with the glass bowl for Christmas it is a great time to treat yourself!
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