ISO lemon bundt cake

Silver Member Joined: Jan 07 2009 Posts: 958

Ok. I usually flip the cake onto a towel as soon as I take it out of the oven & leave it like that (with the pan ontop) till it cools.

Gold Member Joined: Nov 27 2008 Posts: 1635

ooh. I always let it cool before flipping - in this case you don't flip right away to give the glaze time to soak in

Silver Member Joined: Dec 02 2009 Posts: 978

looks so yummy - is this a dense cake or light and fluffy?

Silver Member Joined: Mar 01 2011 Posts: 611

I found it to be a bit more densse than any other pound cake because it has the sticky syrup running through...it's sooo good!!

Gold Member Joined: Jun 11 2008 Posts: 1974 Location: NJ

Gold Member Joined: Mar 04 2008 Posts: 1593

Just made it! The cake part came out amazing, but I think my glaze was a bit too tart. Also, it wasn't so much a glaze as a liquid.... Anyone have any glazing tips...?

Posted: Thu, May 03 2012, 9:25 pm Post subject: Re: re: ISO lemon bundt cake

Gold Member Joined: Mar 04 2008 Posts: 1593

Active Poster Joined: Mar 06 2010 Posts: 73

Delicious!! This is a new family favourite

Executive Member Joined: Mar 28 2010 Posts: 450

I think I read this thread at least 10 times, but never actually made it. Well, I finally made it today. In a 9x13 pan and yum it is so good. The cake itself isnt strong lemon flavor, just tastes like a normal white cake, the glaze really makes it lemony.
Really good, especially when im a "white cake" mood Smile

Thanks!

Posted: Thu, May 10 2012, 9:34 pm Post subject: re: ISO lemon bundt cake

This sounds so yummy. I've been searching for a good lemon bundt cake and the syrup poured throughout the whole cake sounds intriguing.
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Executive Member Joined: Dec 03 2006 Posts: 333

can I make it in a regular 9 * 13 pan. I don't have a bundt pan. anything different I should do?

Posted: Fri, May 11 2012, 4:20 pm Post subject: re: ISO lemon bundt cake

Sure. You can use a 9x13 and just follow the recipe

Posted: Sat, May 12 2012, 11:46 pm Post subject: re: ISO lemon bundt cake

So I made this cake for shabbos and it was SO YUM. My DD and DH loved it too. I've been searching for a heavy, tart lemon cake like this for a while.

I used half a cup of splenda in the cake. Next time I would use splenda for the whole thing, because there's that 1.5 cups of confectioner's sugar too which adds up to way too many calories...that's like 3 cups of sugar for the whole cake, if I remember correctly.

So anyway, problem: half the cake stuck to the pan and I peeled it off, happily in one piece, and reconstructed the cake. I wonder if it stuck because the lemon glaze that I poured all over the cake made it stick, or if I didn't wait long enough for it to cool? How long do you all usually wait for this cake to cool in a bundt pan? I haven't had any other of my bundt cakes stick which is why I think the glaze was the culprit.

Thanks for the tip about the straw, I used one too. And I used lemon zest instead of extract. And I squeezed fresh oranges and lemons. So yum.

Next time I would also half the glaze recipe and pour the whole thing over the holey cake, and then make another, thicker glaze for pouring on top of the cake. (Prettier, especially when half the cake sticks to the pan. Wink

)

Senior Member Joined: Jun 28 2010 Posts: 116

is it just me who didnt like this cake?? I was so excited to make it cuz everyone said its soo good but to me it tasted like melted lemon ices, the lemon flavor tasted so fake to me Sad

maybe I just didnt use a good lemon extract...o well

Senior Member Joined: Jun 30 2008 Posts: 169

made this for after the fast- one rose bundt and 6 cupcakes- was super yummy and light!

Posted: Sun, Jul 29 2012, 11:27 pm Post subject: re: ISO lemon bundt cake

I made it for after the fast too! So yum.

This time I greased AND floured the pan (must have missed the flouring part last time) and the cake didn't stick to the pan at all.

I also improvised quite a bit this time because I was missing a few ingredients and it came out delicious anyway. I used a cup of splenda in the cake, grapefruit juice instead of orange juice, and extra lemon juice instead of zest.

And I made a thicker glaze for pouring on top but didn't make it thick enough so it all ran off anyway.

I definitely wouldn't call it light, though. Mine is heavy, moist, rich and such a great, strong combo of sweet/sour. Think I'll go nibble another slice...

Diamond Member Joined: Oct 19 2011 Posts: 2694

Love this. I added a cup and a half of fresh blueberries. Make sure you coat them in flour so they do not sink to the bottom.
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