Last week with some help from our pals next door, I had a bunch of lemon’s to experiment with. So tied out a few recipes for lemon cake. It was also a chance to ty out my new silicon bundt pan. The big guess was using a honey-pear compound butter I had left over from earlier in the week, instead of simple plain butter. Over all the flavor was a win – I think thats the difference of using these lemons is that they are mild and sweet – so need to remember to mix with more thicker skin tart varieties. I remember having the same experience with them making preserved lemons. So while the taste was good the pan itself is so-so. I got good color but the center cone doesn’t carry enough heat to make the inner ring cook through. I will try it again next week with the Blueberry cake I make on a regular basis and see if the same thing happens. I also need to check the capacity – as I think it is actually not a 10-cup pan.