lemon bundt cake

Lemon Bundt Cake

I’ve said it before and I’ll say it again: I love lemon. I know that some people think that you’re either a chocolate kind of person or a lemon kind of person and I think that’s ridiculous because I don’t think I could survive with one and not the other. OK, that might be mildly overstated. But I just really feel like both chocolate cakes and lemon cakes have their time and place. This heat wave currently hitting the East Coast would be the time and place for lemon.

lots of lemons

Growing up, one of my favorite cakes was a lemon bundt cake that my mom made that’s drenched in a lemony glaze. The bottom of the cake was always the best part because all that lemon syrup welled up down there, creating the most delicious, gooey bites of lemony goodness. Unfortunately, that cake calls for both lemon cake mix and lemon jello mix and the thought of using either kind of makes me cringe a little bit now (sorry, Mom!). To each their own, but personally, I’d be much happier making a cake from scratch.

Lemons and Lemon Zest

This particular cake is a triple whammy of lemon, delivering all the lemon that I crave (because I really, really like my lemon) in three different forms: the cake itself, a lemon syrup, and the lemon glaze. You know those yellow mesh bags of lemons they sell at the store so people making lemonade don’t have to juggle a bunch of lemons into their cart? Well, go on and grab one of those ’cause you’re gonna want around 7-8 lemons for this recipe and trust me, you’re gonna want to make this cake.

Lemon Bundt Cake

I had read in reviews that a lot of people making this cake had trouble making sure that the cake absorbed all of the syrup and I was determined that I wouldn’t waste even the tiniest drop of it. I poked the cake all over with a toothpick (an ice pick also works well) and stood there painstaking dribbling tiny amounts on the cake with my pastry brush, watching each drop absorb into the cake. I was concentrating so hard that I had completely lost track of all time by the time I finished (about 25 minutes later) and I couldn’t get my hand to stop shaking from having held the pot in my hand for so long (it was still shaking several minutes later when I sat on the couch and reached for my iced tea). I finally tipped the pan over, my hand wobbling uncontrollably all the while, to get every last drop. I was feeling much less patient the next time I made the cake and did it in much less time, and it still turned out fine, but I think I lost some of the syrup.

Lemon Bundt Cake

This cake is even better the next day, with a stronger lemon flavor. It’s fresh and bright and a wonderful replacement for chocolate cake on a hot summer day.

So, are you a lemon kind of person, a chocolate kind of person, both, or something else?


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