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Wednesday, January 23, 2013

Lemon Buttermilk Bundt Cake

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I feel like I went a long time without any lemon-flavored baked goods. Then all of a sudden it was Lemon Flaxseed Loaf followed by Lemon Rosemary Scones and now this Lemon Buttermilk Bundt Cake! I obviously can't get enough of tart lemons and I particularly like the bright glow they give to this cake!

This recipe from Epicurious could be made into cupcakes or a bundt cake, but I'm so glad I went with the bundt. I think topping them with buttercream might have detracted from the lemon taste. Besides, sometimes simple is better! 
I brought this to church and wasn't sure how it'd be received because to me, lemon feels like a love it or leave it flavor. As it turned out, people loved it! I cut pretty small pieces and there were only a few by the time we left. I shipped a few of the leftovers off with my sister Renatta and Ryan and I gladly finished off the rest. 
I have a jar of lemon curd in the pantry so I'm thinking that'll be used next! Any recipe ideas?

One Year Ago: Roasted Tomato Basil Soup
Two Years Ago: Mini Berry Swirl Cheesecakes
Three Years Ago: White Chocolate Toffee Coconut Oatmeal Cookies with Chocolate Chips

Lemon Buttermilk Bundt Cake
from Epicurious.com

-2 sticks unsalted butter, at room temperature
-1 3/4 cups sugar
-2 2/3 cup all-purpose flour
-1/2 tsp baking soda
-1/4 tsp salt
-1 1/4 cups buttermilk
-1 tbsp lemon zest
-5 tbsp lemon juice, divided
-4 large eggs, at room temperature
-3/4 cup confectioners' sugar

1. Preheat oven to 350F. Generously grease and flour a bundt cake and set aside.
2. Beat butter with sugar for 5 minutes, until smooth and lightly-colored. In a separate bowl, sift the flour, baking soda, and salt. Set aside. In a small third bowl, mix buttermilk with 4 tbsp of lemon juice and the lemon zest.
3. One at a time, add the eggs to the butter sugar mixture, beating after each addition. Alternate adding the dry ingredients with the wet ingredients, beating just until combined.
4. Pour the batter into the prepared pan. Bake for 65-75 minutes, until an inserted toothpick comes out clean. Remove the cake from the oven and place pan on a wire rack until cool to the touch. Run a knife around the edges and flip cake over onto wire rack to cool completely.
5. Whisk together remaining 1 tbsp of lemon juice with 1 tbsp of water and 3/4 cup confectioners' sugar. Add an additional tbsp of water or a bit more confectioners' sugar to get mixture to desired texture. Pour glaze over cake. Slice cake and serve at room temperature.
*Cake can be stored for 2 days, well wrapped at room temperature