Oct 16, 2015

A Lemon Bundt Cake with a lemon frosting


Well,when life throws you lemons...No! I didn't make lemonade ...I baked a cheery, fluffy, lemon Bundt cake instead.My bday and committee meeting of the NGO that I do voluntary work for coincided and I was expected to bake a cake for the members.And  tried and tested the perfect tea time cake was this Lemony cake apt for a summertime get together and a truly delicious recipe.

The double dose of lemon juice and zest in the cake and in the frosting makes it tart and zingy.Not to miss out the aroma of the cake baking which welcomed my kids back from school and the look on their faces when they realised it wasn't meant for them...for a second I thought I was the worst mom in the world. 

This recipe is an adaptation from my favourite baking site Joy of Baking and not a single recipe from this website has gone wrong till date.There's a list of lemon recipes in my to do list..a lemon blueberry cake and a key lime cheesecake are my next experiments.Afew things to remember before we start baking this cake.
  • Always buy lemons which are fragrant and have nice, oily, yellow skin without any blemishes and spots or are hard and wrinkly.Microwave the lemons for 10 secs if you have taken out straight from the fridge..this ensures enough juice from the lemons.
  • While removing or grating the zest do not remove the white membrane or the pith as it tastes bitter and will affect the taste of the cake.
  • Drizzle the frosting on the cake while the cake is a little bit warm...that helps the cake in soaking the frosting and gives a crusty glaze and nice crunch to the cake.



You Require
2 C all purpose Flour
1C  granulated Sugar
1C butter,room temperature and unsalted
04 large eggs,room temperature 
1/4 C lemon juice
1 tsp vanilla extract
2 tsp baking powder 1/4 tsp salt
 Zest of 1 large lemon,the outer yellow skin

For the Frosting
1C confectioners or icing sugar,sifted
2-4 tbsp lemon juice

Method

  • Pre heat oven to 180 deg C,grease a 9 inch bundt pan or springform pan and line it with parchment paper.
  • Sift the flour ,baking powder,salt and whisk it with the lemon zest.
  • Cream the butter and sugar till light and fluffy for about 3-4 minutes with a electric mixer.
  • Add the eggs one by one..the mixture might curdle which is normal.add the vanilla extract and mix well.
  • Add the flour mixture with the lemon juice alternately ,flour in three additions and lemon juice in two additions mixing till you have a smooth batter
  • Pour the batter in the prepared pan and bake for 40-45 mins or till a toothpick inserted comes out clean.Do not over bake  otherwise the cake becomes dry.
  • Cool for 15 mins and unmould it to pour the frosting while the cake is still a little warm.
  • Add 2tbsp of lemon juice with the sifted icing sugar and mix to get a smooth and thick glaze.
  • Add more juice or sugar as needed.
  • Pour it on the cake and allow it to drip down the sides.
  • Let the frosting dry before you cut and store the cake.This cake can be stored for several days in an airtight container.

Enjoy the delightful,moist,zingy cake and remember me:)!
I am sending this Cake as an entry for Casa Costellos event Bake of the week.










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