It's funny how people tend to fall into two categories: those who like lemon, and those who like lime. It is very rare that a person actually likes both. I happen to prefer lemon. I do like lime in savory dishes, but I really like lemon in my baking. Don't get me wrong, like anyone else, I love a nice slice of Key Lime Pie, but for the most part, I prefer lemon.
I decided to make something a little different. I wanted to feature something light and refreshing. Bundt cakes starting to make a comeback. I think they are so dainty and classy. They are a nice alternative to a regular cake.
The cake I am featuring is a lemon bundt cake from King Arthur Flour. It is heavenly! I has a silky texture that sets it apart from other recipes. The lemon flavor is nice and light, so it is not overpowering. The glaze I paired with it is a raspberry glaze. The tartness of the glaze is a nice contrast to the sweetness of the lemon. It was very simple to make, and was a nice break from writing a thirty page paper on the Apparel and Textile industry in Bangladesh.
Cake Recipe from: King Arthur Flour Glaze recipe adapted from: Heather Christo
You will need:
- 1 cup unsalted butter
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons baking powder
- 3 cups All-Purpose Flour
- 1 cup milk
- finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil
For the glaze:
2 Tbs Butter, Melted
2 Tbs corn syrup
3 cups powdered sugar
¼ cup blood Raspberry juice (from strained crushed raspberries)
2 Tbs heavy Cream
2 Tbs corn syrup
3 cups powdered sugar
¼ cup blood Raspberry juice (from strained crushed raspberries)
2 Tbs heavy Cream
squeeze of lemon juice (optional)
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| Preheat oven to 350 degrees, and spray bundt pan with a professional non-stick cooking spray. |
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| In a stand mixer combine butter, sugar, and salt. Beat until light and fluffy. |
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| Add eggs one at a time, blending well after each addition. |
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| Add baking powder |
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| Add flour and milk gradually, by alternating each addition. Start and end with the flour. |
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| Stir in lemon oil |
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| Spoon batter into pan, smooth the surface with a spatula. Bake for 55-60 minutes. Use a cake tester, by seeing if it comes out clean. |
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| Allow to cool in the pan for five minutes. Run a knife around the edges to help release the cake. Put cooling rack on the bottom of the pan , and flip over. Allow cake to cool completely before glazing. |
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| Strain raspberries through a smaller strainer. Get enough to fill a 1/4 cup measuring cup |
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| Sift confectioner's sugar |
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| Whisk together all of the glaze ingredients |
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| Pour glaze onto cooled cake |
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| Cut and serve! |
