Ultralemony Lemon Bundt Cake with Almond Glaze
Posted by hsimpsongrossman on May 10, 2015
Something is wrong with Spots on Pots, and I am not managing to fix it.
At first it wouldn’t load at all, or in professional lingo, I was experiencing the dreaded white screen of death. Gidi spent countless hours performing operations such as creating ftp files, deactivating plugins, deleting my beloved theme and reinstalling it again, and after a few days we were finally able to get it to load.
I didn’t realize that was just the first step of what is shaping up to be a long and painfully slow recovery. Nothing in my blog is where it used to be or the way it looked like: I couldn’t get my background color back to cream, neither could I retrieve my tags, latest comments and email registration. If fact, my whole sidebar tends to disappear these days (one might say it is evened up by my social buttons appearing several times on their own volition).
There is a lot of patching and stitching up to do before that strange looking web site resembles my good old Spots on Pots again. Poor Gidi, he is in for long remote access sessions with my computer and I.
Feeling completely out of on control , I resorted to my safe haven of baking. Luckily for me it was time for yet another Baked Sunday Mornings baking adventure, one one which was right up my alley- an Ultralemony Lemon Bundt cake! I love lemon cakes. Preferably my Aunt Vicky’s lemon cake or one loaded with poppy seeds, but for the sake of the spiritual uplifting I needed, any lemon cake would do, definitely a Baked one.
And this bright, sunny cake delivered! I found myself humming “you are my sunshine” while soaking it with syrup and smiling at those lemon pits which insisted on sticking to the cake. We took the cake with us to a weekend at Princess’s school and it stood out, tall and bright, among all the darker chocolate cakes the other parents brought. The compliments this cake earned me helped boost my self confidence a bit (Ok, so I’m not good with computers, but I can still bake).
I couldn’t resist making the cake a bit lighter on the sugar, egg yolks and heavy cream. I used only 1 1/2 cups of sugar, four large eggs rather than three eggs plus three egg yolks and substituted the cream with whole milk. I used three cups of all purpose flour for the whole amount of flour required and increased the baking powder to three teaspoons, accordingly.
Rather than checking how many lemons does this ultralemony cakes actually require, I just assumed I had enough. I discovered too late that ten lemons were required, while I had only six. Oh well. I made do with my half dozen lemons and the cake was pretty lemony after all.
I used brandy rather than rum both for the syrup and the cake and four tablespoons of freshly squeezed lemon juice rather than the lemon extract suggested in the recipe, which I don’t own.
We don’t like heavily glazed cakes so I settled for half the amount of glaze called for. I am happy to report that there were no demands for extra glazing next time I make it.
This cake is an absolute comfort food, and I believe I will go back to this recipe again and again whenever lemons are in abundance over here or on those occasions on which I need a cake that smiles back at me.
Filed under Cakes