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It might be a new year, but familiar flavors are still favorites!
Like lemon. Lemon always wins the race, doesn’t it?
I made this cake as part of the #BundtaMonth January baking party, hosted by Lora from Cake Duchess and Anuradha from Baker Street . This month our #Bundtamonth party bakers are celebrating citrus, and while grapefruit, lime, tangerine and blood oranges beckon to me from the produce bins, my heart belongs to lemon.
With a zest-filled cake, a lemony soak and a tart glaze, this cake celebrates all things lemon. Serve it as-is, with fresh berries or with vanilla ice cream. And be sure to call me for dessert!
Recipe: Soaked and Glazed Lemon Cake
Summary: With a zest-filled cake, a lemony soak and a tart glaze, this cake celebrates all things lemon. Serve it as-is, with fresh berries or with vanilla ice cream. Call me for dessert!
Ingredients
For the cake
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (7 lemons)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk, at room temperature (I used King Arthur Dried Buttermilk Powder + water)
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
For the soak
- ½ cup granulated sugar
- ½ cup freshly squeezed lemon juice
For the glaze
- 1 cup confectioners’ sugar
- 1 3/4 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a standard 10-inch diameter Bundt pan and set aside.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
- Add the baking powder, baking soda and salt and mix in. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
- Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Scrape the batter into the prepared pan, smooth the top and bake for 60 minutes, until a cake tester comes out clean.
- While cake is baking, make the soak: Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a measuring cup and stir until the sugar dissolves and makes a syrup.
- When the cake is done, remove pan from oven and let cool for 20 minutes, then invert cake onto a rack and immediately invert it back into the baking pan (this insures the cake is loosened from the pan). Pour soak over the cake while it is still in the pan, allowing some to run down the outer edge of the cake. Allow the cake to cool completely, and then turn it onto a cake stand or cake plate.
- Make the glaze: Combine the confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
- Serves 12-16.
Source
Lightly adapted from Lemon Cake by Ina Garten, from “Barefoot Contessa Parties! Ideas and Recipes for Parties That Are Really Fun” (Clarkson Potter, 2001)
Bundt cakes I have baked for #Bundtamonth:
Jan. 2013: Soaked and Glazed Lemon Cake
Dec. 2012: Eggnog Rum Pound Cake
Nov. 2012: Nutmeg Bundt Cake
Oct. 2012: Pumpkin Pecan Bundt Cake with Maple Glaze
Sept. 2012: Zucchini Cookie Butter Bundt Cake
You can see a wonderful gallery of our #Bundtamonth cakes here. Are you inspired yet to bake something?
Preparation time: 10 minutes
Cooking time: 1 hour
Diet type: Vegetarian
Number of servings (yield): 12-16
Culinary tradition: USA (General)
My rating
Please visit my fellow “Tangy January” bakers this month:
- Almond Clementine Bundt Cake by Carrie from Poet In The Pantry
- Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life
- Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days
- Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People Love
- Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal
- Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom
- Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic
- Grapefruit Yogurt Bundt Cake by Kate from Food Babbles
- Lemon Bundt with Lemon Curd by Holly from A Baker’s House
- Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands
- Orange Chocolate Marble Bundt by Paula from Vintage Kitchen
- Orange Olive Oil Cake by Katerina from Diethood
- Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street
- Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious
- Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC
Would you like to bake along with us this month? Here’s how:
1. Simple rule: Use mandarin, orange, lime, yuzu, lemons, Key lime or ANYTHING citrus, and bake us a Bundt for Tangy January
2. Post it before Jan. 31, 2013.
3. Use the #BundtAMonth hashtag in your title. (Ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
4. Add your entry to the Linky tool below.
5. Link back to our announcement posts.
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
Here are the Bundt cakes for Tangy January. Want to add yours?
Welcome to my kitchen!
At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 19 comments… read them below or add one }
Dear Dorothy, the soaking idea is brilliant, so right. Do you know the origin of this technique? The cake is delicious and nutritious. It is a success on first attempt, even I use substitute a few ingredients e.g. use whole grain flour, etc. I made it 4 days ago and ate it all on my own, and am making the same cake today. I have never made a same cake twice in a row. This is really a good one. Feel like I have a Hobbit’s blood.Thank you Dorothy for sharing the recipe. I hope I will have recipes to share soon. Bake on …
Yee,
How fantastic that you liked it so much to make it twice in one week! That’s a record!
The soaking is a brilliant idea! The cake is so delicious and nutritious! Thank you so much Dorothy for sharing the recipe. I tried it three days ago, and am done (I ate all by myself! Must be a hobbit by blood.), and I am baking more tomorrow. You are fantastic! I will try to contribute one of these days … bake on … 🙂
Fabulous lemon Bundt! I love the soaking AND then GLAZE. Can’t get more lemony than that! And I love the photos with the glaze just dripping. Makes me want to lick your whisk. Or the cake. 🙂
Delicious. I love intensely lemon cakes.
Lemon always wins the race. . haha, love that!! Your recipe is very similar to mine! Isn’t the lemon syrup (or soak) amazing?!! I will definitely have to try your recipe too!
I love the idea of soaking the cake– what a nice layer of flavor it would add. Fantastic cake!
Soaked and glazed, I have just drooled all over the keyboard. My stars does that look good!!
Tara,
My stars…IT IS!
Yum! Lemon is my favorite, too. Beautiful cake 🙂
Whoa! That cake looks and sounds amazing! Love lemon cake anyway but love that you soaked the cake as well. I’m sure that infused even more lemon flavor and made for an incredibly moist cake. And oh that glaze, wow wow wow! Lovely!
I, too, love lemons in a cake.
That photo with the drizzle… I can’t help but stare at your outdoor patio…it’s beautiful!!!
Kate,
Thank you!
Oh yummy! Sounds like an incredibly moist cake. I love the photo of drizzling the cake.
Renee,
Thank you! That is my daughter’s lovely hand.
There can never be too much lemon in a cake! It looks fantastic Dorothy!
Paula,
I totally agree! No such thing as too much lemon.
a zest-filled cake with a lemony soak and a tart glaze – that says it all! this is just perfect for tangy january! so glad you could bake along, dorothy! 🙂
Thanks! I wouldn’t miss it!
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