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ingenious_spark in pairofmadcooks

[repost] Glazed Lemon Bundt Cake

This is a repost, as one of the accounts is being purged.

Mmmm, so I thought I'd post this one, even though I'm kinda ravenous (I'm one of those kinds of people who eat a little a lot instead of a lot a little, and that makes me hungry at the strangest times) and it's the middle of the night. And I should really actually be working on a couple stories (mmm, Russia/Canada), but whatevs.

So this is a very nice cake, even if the pics don't look as pretty as they should *frownyfais* I could not for the life of me locate our scalloped bundt pan, so I had to make due with the regular one. *pouts* Also, random trufax, spellchecker on Firefox doesn't like the word 'bundt'. It wants to make it either 'bundle' or 'bunny'. We are not, however, making a bunny cake, as interesting a challenge as that would be. Although I do want to eventually try to make a palatable fruitcake. However, I am allergic to several types of nuts, so this will probably be somewhat challenging.

Anyways, that's neither here nor there. You must pour the glaze very slowly on the cake (make sure that the cake is still warm, or it won't soak it up as well!) in order for it to soak in properly, and not just run off the sides.

Recipe from the Betty Crocker Cookbook

Mmm, that glaze is fantastic. The cake is also very delicious~

It's got a most gorgeous color to it, a really delicate creamy yellow. (Um, yes. My secondary job as Handmaiden to the Goddess of Fashion has left be with an undeniable, enduring love for colors.)

Glazed Lemon Bundt Cake
  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs
  • 1 ½ tsp lemon extract
  • 1 ½ tsp vanilla extract
  • 3 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 tbsp grated lemon peel
  • ¼ cup lemon juice
  • 1 tbsp water
  • ½ tsp lemon extract
  • ¾ cup sugar
Heat oven to 350 degrees.
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts, baking powder and salt. Add flour to creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased 10-inch bundt pan
Bake for 60-70 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper.
Combine glaze ingredients; perforate cake with fork several times to allow glaze to soak in, drizzle over the warm cake. Cool completely before serving.