Lemon Bundt Cake - Day #17 of Food Librarian's I Like Big Bundts 3

Lemon Bundt Cake

I Like Big Bundts - Day #17

It's Day #17 of I Like Big Bundts! We're getting closer to November 15th - National Bundt Day! I hope you have your pan and recipe picked out!

I have about 10 minutes to write up this post. One of my favorite shows, Covert Affairs is back on TV tonight...and I have a book due in a day that I have to finish! :)

This recipe is from the folks at Cook's Illustrated (America's Test Kitchen) and features a double glaze...you pour half the glaze when the cake comes out of the oven, and more an hour later. Um, I was a little distracted and use the whole glaze on the first round, and just whipped up some more for the second one.

 

The submission info can be found here! Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me!

Earlier, on Day #2, I made King Arthur Flour's Lemon Bliss Bundt. That Bundt was soft and light. According to Cook's Illustrated, this cake will be softer the first day and then become more like a pound cake the next day. I tried it the second day and it was poundcake like. The King Arthur Cake never got to the second day...the library ate it up in a few hours! Both Bundts are good...try them both and let me know what you liked best! ;) - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt

Recipe: Click here for printable recipe

Adapted from: The Complete America's Test Kitchen TV Show
Bundt Pan: Traditional 12-cup Bundt Pan

Lemon Bliss Bundt - Day #2 of Food Librarian's I Like Big Bundts 3

Lemon Bliss Bundt

I Like Big Bundts - Day #2

It's Day #2 of 30 Days of Bundts because I Like Big Bundts. Every year, I need to post at least one lemon bundt because lemon is definitely my favorite flavor. This cake doesn't disappoint! It's from King Arthur Flour recipes.

This cake is simple to make. It has lemon zest or lemon oil in the cake (I used zest) and is glazed with lemon-sugar mixture while it is still warm from the oven.

I really liked the crumb. It was soft and you can eat a few pieces without realizing it...not that I'm speaking from experience or anything.

Lemon. Cake. No frosting. Curvy Bundt. Sweet!

Come back tomorrow for another Bundt!! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake


Recipe: Click here for printable recipe

Bundt Pan: Traditional 12-cup Bundt Pan
Adapted from the King Arthur Lemon Bliss Cake. I used Meyer Lemons from my Dad's backyard.

Lemon Blueberry Buckle - Los Angeles Times Food Section

Lemon Blueberry Buckle

Love the Los Angeles Times Food Section! Always yummy recipes, stories, reviews, spotlights on Southern Cal's farmers market and local produce.

This Lemon blueberry buckle appeared in the Los Angeles Times Food Section in May 2009. It is adapted from "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson. This is a fruit cake, crumb topping and a lemon glaze on top. Oh yes, crumb topping with lemon glaze. Deliciousness.

The buckle is a simple cake with half the blueberries folded into the batter and the rest sprinkled on top. A crumb mixture tops the batter and then it's baked for 45-50 minutes.

After the cake is removed from the oven, a warm glaze of sugar and lemon juice is poured over the cake. I took the syrup a bit too far and it caramelized a bit so it was a little dark, but it didn't matter.

I brought this into the library and my co-worker did one of those smiling side-to-side sway thank yous. "Oh, it has everything I like. [sway hip to one side] Fruit and that crumbly topping! [sway hip to other side]." I wish I had video. So, make this cake and you'll get people dancing around the office.

Recipe:
Lemon blueberry buckle
Los Angeles Times, Originally published May 27, 2009
Adapted from "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson