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 try out my new silicone 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. Overall the flavor was a win – I think that’s the difference between 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. A quick search of my posts will show you that it’s going to pop up more.
This recipe continues to be a favorite one – as I have now adopted as my “goto” for bringing it to events and meetings. This original recipe comes from King Arthur Flour’s website. Also, take the time to read the comments below the recipe. I found great tip including that the batter works equally as good in regular and mini loaf pans!
A few cooking notes
- it’s a huge batter so make sure you have the right size bundt pan or fill it 3/4 and pour the rest into a loaf and bake along with it.
- Don’t be afraid to overdo the first glaze!!!
- I like to mix traditional thicker skinned lemonsMeyer’syer’s, but any combination will do
- Use a good confectioner’s sugar – since its the base of the glazes. You want it to be good quality.
- For the final thick glaze, make sure the cake is cooled and practice – you want a thick glaze that will slowly drip but also leave a nice thick layer on the cake.