Meyer Lemon Bundt Cake

12/23/13

Meyer Lemon Bundt Cake | une gamine dans la cuisine


Country living comes with roses and barbs - it's quiet, atmospheric, and usually includes daily visits from various boreal creatures (some more welcome than others). For the past month or so I've shared my shower with an tiny spider named Miranda...assuming she's a "she." The Tempest is my favourite Shakespearean play and, like Miranda, the wee spider appears oblivious to the evils of the world. She wove an intricate home in the topmost corner of my shower stall (it slants at the end below the staircase). Miranda and I are very mindful of each other's personal space - I'm careful about errant shampoo splashes whilst she is mindful about not making any sudden movements. Strange as it may sound, there's an intangible repose found in her presence. Miranda is always there - no matter how hectic and frazzled my day has been, her drama-free nonchalance puts things back into proper perspective. Hopefully she will weave around throughout the winter - based on the chaotic weather we've had so far, it's going to be a long one.

Speaking of unexpected lovely things amid chaos - last week Laura, of the exquisite food blog Tutti Dolci, sent me three Meyer lemons from her very own tree! I was literally over the moon! It's been a manic jumble of snow, thunder, ice...and snow again. Lemon love from sunny California was just what I needed. Thank you, thank you, Laura!! xo



Meyer Lemon Bundt Cake | une gamine dans la cuisine


I couldn't decide on how to use the precious lemons. I made bars a few weeks ago and a tart felt like too much work. I'm already sending love letters to spring - it takes a lot out of me when I contemplate the distance between now and March 20th. I opted for a flighty, merry bundt cake.

This recipe, this cake...you must experience it for yourself. With a decadent amount of butter, it's actually more akin to a pound cake (if you prefer, you can actually use two loaf pans instead). Lemons find their way into the cake itself, the sticky glaze, and the plucky icing. It's a citrus trifecta! Perfect for brunch, as an after-dinner dessert, and those 2:15am "still have so much to do" blues.


Happy Holidays, Everyone!!


Meyer Lemon Bundt Cake | une gamine dans la cuisine


meyer lemon bundt cake
makes one bundt cake

for the cake
2 cups granulated sugar
Grated zest from 2 Meyer lemons (keep the lemons, you will be using the juice) {Note: If you don't have Meyer lemons, feel free to use regular.}
1 cup (that's two sticks) unsalted butter, softened to room temp.
4 room temp. eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lemon juice
3/4 cup room temp. buttermilk
1/2 teaspoon pure almond extract

for the syrup
1/2 cup granulated sugar
1/2 cup fresh lemon juice

for the glaze
3 - 4 Tablespoons fresh lemon juice
2 cups sifted confectioners' sugar

method
Prepare the cake: Preheat the oven to 350 F. Generously butter and flour a 12-cup Bundt cake pan.

In the bowl of a stand mixer, combine granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until moist and aromatic. Add the butter and, using the paddle attachment, beat until light and fluffy (about 6 -7 minutes on med. speed). Add eggs, one at a time, beating for about 1 minute after each addition and scraping down the edges of the bowl as needed.

In a separate large bowl, sift together the flour, baking soda, baking powder, and salt.

In another bowl, whisk together the lemon juice (1/4 cup), buttermilk, and almond extract.

Add the flour and buttermilk mixtures alternately to the cake batter, beginning and ending with the flour (as always). Use a large spatula or spoon to dollop the batter evenly into prepared cake pan. {Note: I found the batter to be too thick to 'pour' in. The dollop method seemed to work beautifully, just try not to disrupt the floured pan too much.} Use a small offset spatula to even out the surface of the batter.

Bake 50-60 minutes or until light golden in colour and a thin knife inserted through the center comes out clean. Remove pan from the oven and place onto a cooling rack. Allow the cake to cool for about 20-25 minutes before releasing it from the pan. {Note: If your cake pan is being feisty and refuses to relinquish the cake, carefully run a knife along the edges to help it escape}

Prepare the syrup: In a small saucepan, combine the granulated sugar and lemon juice (1/2 cup). Cook over low heat just until the sugar dissolves. Whilst the syrup is still hot, and the cake is still warm - poke several holes into the cake and pour, spoon, or brush the syrup onto the cake until you've used it all up. {Note: It's okay if the cake has cooled off completely - adding the syrup while it's still warm simply allows it to soak through faster.} Cool completely before adding the glaze.

Prepare the glaze: In a medium mixing bowl, whisk together the lemon juice (3-4 Tablespoons) and confectioners' sugar until smooth. Pour or drizzle glaze over cooled cake, allowing it to drop coyly down the edges and center.

adapted from smitten kitchen

16 comments:

Anna (Hidden Ponies) said...

What a sunny surprise, and what a beautiful cake you made them into :)

Laura (Tutti Dolci) said...

Your bundt is so gorgeous and a citrus trifecta is just what I need in my life right now. I haven't harvested any more lemons yet, but when I do, I'll have to start here. Thank you for the lovely mention. I hope you have a wonderful Christmas! xo

Rosa's Yummy Yums said...

A beautiful cake!

Happy Holidays!

Cheers,

Rosa

Beth said...

What a gorgeous cake, Valerie! And Christmas gifts don't come any better than a new lemon dessert recipe. Happy holidays to you, too, and may they bring with them an antidote to the chaos that surrounds you.

La Table De Nana said...

Happy Holidays..A friend sent me garlic from her Ontario garden..loved that..so I know what you mean..:)
Beautiful Bundt.

Lan | MoreStomach said...

the light, oh the light!

warm hugs go your way, they go so well with lemony bundt cakes and tea.

Dixya said...

what a lovely surprise, a meyer lemons. I have no luck finding them in Dallas :( the cake looks wonderful. Happy Holidays to you too :)

Pink Patisserie said...

What a perfect way to use those gorgeous lemons. Just beautiful! Merry Christmas to you!

Lisa {Authentic Suburban Gourmet } said...

Happy Holidays to you Valerie! What a lovely surprize to recieve in the mail. I adore meyer lemons and just bought a few today in fact. Your bundt cake looks and sounds AMAZING!

Kate@Diethood said...

I also have a Miranda and she lives on my veranda! She creates the same web, day after day, and I clean it up, day after day... :-D

Now I am going to go stalk Laura and have her send me some Meyer lemons to make this beautiful cake!! Sucks living in these parts when we can't get our hands on some wonderful citrus, right?!

Roxy said...

First of all, loved the story about Miranda. Spiders can be so intriguing! And second of all the cake is beautiful. And Laura, thanks for sending Valerie those inspirational Meyer Lemons. That is a trifecta!

Monet said...

What a lovely gift to receive...and what a splendid way to use them. Thank you so much for sharing your lovely cake with me!

Teffy Perk said...

That looks delicious!
I love a good bundt cake, so moist and inviting!

{Teffy's Perks} X

Lora CakeDuchess said...

How sweet that Laura sent you some lemons. I would love a Meyer lemon tree! Delicious! And your bundt...extremely delicious! I hope you had a beautiful holiday week, sweet friend. xx

Grandbabycakes said...

This is just such a gorgeous cake! I want to take this home right now!

Jennifer Kendall said...

a meyer lemon bundt cake sounds divine right now - so fresh and clean and tangy, just what my taste buds need! I hope you and Miranda have a lovely new year!

 

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