November 19, 2010
A little belated, but hey, at least I’m getting this posted within the week! If you don’t follow The Food Librarian and her 30 days of bundts in celebration of Bundt Day, then you’re missing out on all the fun. Whenever I’m in need of a good bundt recipe, her blog is the first place I check out. Given my inclination towards all desserts citrus, when I saw her recipe for a lemon bundt, soaked with a lemon syrup and topped with a simple glaze, I was sold. This would be my celebratory bundt.
Good choice on my part! This cake reminds me of a very lemony, quite dense, pound cake. I love the tart syrup that you coat the cake with afterwards – it soaks right in and amplifies the lemon flavour while giving the cake a slightly sticky-sweet exterior. I don’t know if the light glaze is even needed, but it does sweeten out all the citrus notes in the cake.
This is an easy, great bundt. I can imagine it being perfect for adding berries too, and would make a nice summer cake.
My apologies for the plethora of lemon desserts these days – next up, something more fall appropriate, promise!
1 cup plain lowfat yogurt
1 Tbsp grated lemon zest
1⁄4 cup lemon juice
1 tsp vanilla extract
1 cup (2 sticks) unsalted butter, room temp
2 cups sugar
1 1⁄2 tsp baking powder
1⁄2 tsp baking soda
4 large eggs, room temp
2 3⁄4 cups cake flour (not self-rising)
1⁄2 cup each lemon juice
1/2 cup sugar
1⁄4 cup water
1 cup confectioners’ sugar
4 to 5 tsp milk
1. Preheat oven 350ºF. Prep a 10-inch (12-cup) Bundt pan. I spray mine with Pam with Flour.
2. Whisk together yogurt, lemon zest, juice and vanilla in small bowl.
3. Whisk together the flour, baking powder and baking soda in a medium bowl.
4. With a paddle attachment, cream butter and sugar together until light and creamy (about 3 minutes). Add eggs, one at a time, beating well after each addition.
5. Reduce to low speed. Add half the flour mixture, then the yogurt mixture, followed by the remaining dry mixture. Mix just until blended. Don’t overmix, and finish off with a spatula.
6. Scoop into prepared Bundt pan.
7. Bake 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack 10-20 minutes before inverting on rack.
While cake is cooling, bring syrup ingredients to a boil in a small saucepan. Reduce heat to medium; simmer, uncovered, 12 minutes or until syrupy. Brush over warm cake; let cake cool completely.
Mix confectioners’ sugar and just enough milk until smooth; spoon over completely cooled cake.