Source: Sally's Baking Addiction
Ingredients:
for the cake:
2 and 3/4 cups (343g) all-purpose flour + 1/4 cup (30g) cornstarch (or you could use 3 cups cake flour, which is what I did)
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup poppy seeds
1 cup (230g) unsalted butter, softened to room temperature (mine was salted, so I reduced the salt above by a tiny bit)
2 cups (400g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
zest of 4 large lemons (about 1/3 cup, packed) (I had ginormous lemons, so I went with the cup amounts shown in parentheses)
juice of 2 large lemons (about 1/2 cup)
1 cup (240ml) buttermilk, room temperature (I used the 1 Tablespoon lemon juice + milk to a cup trick)
for the lemon simply soaking syrup:
1/2 cup (100g) granulated sugar
juice of 2 large lemons (about 1/2 cup)
for the lemon glaze:
1 cup (120g) sifted confectioners sugar
juice of 1/2 large lemon (or 1 medium - 2 Tablespoons)
Directions:
Lower the oven rack to the lower third position and preheat the oven to 350F degrees. Spray the inside of a 10 inch bundt pan with nonstick spray or grease thoroughly with butter (I did the butter, but a chunk of mine ended up sticking, so maybe I'll try flouring it, too, next time). Set aside.
Make the cake: Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda, and poppy seeds. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the lemon zest and lemon juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.
Pour/spoon the batter evenly into the bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.
During this time, make the simple syrup. Combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from heat and set aside.
Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Spoon the syrup on top of the cake. Allow cake to cool before glazing and serving.
Make the glaze: Whisk the confectioners' sugar and lemon juice together in a small bowl. Drizzle over cake. Slice and serve.
Make ahead tip: Prepare cake and syrup through step 6 (before glazing). Cover the cake tightly and refrigerate for up to 2 days or freeze up to 2 months. The flavor will be amazing after this time! Bring to room temperature and continue with step 7 (glazing step).
Notes:
Another birthday, another bundt cake. This time it was for our ward's Relief Society Anniversary Party. Luckily, a woman in our ward who has a house in Arizona brought three giant boxes of giant lemons to share with everyone. I brought home a half-dozen of the beauties and knew immediately what I'd do with them. I ended up using 3 1/2 worth of juice and zest for this recipe. I loved how this cake wasn't too sweet, but it wasn't too tart either (as some lemony desserts can be). (Although as the days went on, the glaze did seem to intensify.) It was a hit at the party and luckily we had a little bit leftover to enjoy for dessert for a couple more days. Lemons = spring, in my book. And this cake just screams sunshiney springiness!
Saturday, March 28, 2015
7-Up Bundt Cake
Source: Our Best Bites
Ingredients:
for the cake:
2 1/2 cups sugar
5 large eggs, room temperature
½ cup lemon-lime soda (like 7-Up, Sprite, or Sierra Mist)
1 Tablespoon grated lime zest
2 Tablespoons fresh lime juice
1 Tablespoon grated lemon zest
2 Tablespoons fresh lemon juice (I ended up buying 4 limes and 2 lemons, thinking the lemons would be juicier than the limes - I was wrong - so I just mixed all the juice together and all the zest together and then added 2 Tablespoons of lemon-lime zest when needed and 4 Tablespoons of lemon-lime juice when needed)
2 ½ sticks salted butter
3 ¼ cups (13 ounces) cake flour (I went ahead and bought cake flour, but you can also make your own at home, if you so desire)
for the glaze:
1 cup (4 ounces) powdered sugar
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice (I had about 4 Tablespoons of my lemon-lime juice mix left over and ended up using it all - it made the glaze a little thinner and tarter, but I thought it was great)
1 Tablespoon zest (my own special addition - it made it look pretty)
Directions:
Position the oven rack in the lower-middle position. Preheat oven to 300 degrees. Grease (I used butter) and flour a 12-cup tube or Bundt pan (I used my new birthday bundt pan - I have no idea how many cups it holds, but I think the label said it was 9 1/2 inches? At any rate it worked perfectly).
Melt the butter and set aside to cool slightly.
Add the sugar, eggs, lemon-lime soda, lime zest, lime juice, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add 1/3 of the flour and whisk until combined. Repeat twice until all the flour has been used.
Pour the batter into the prepared pan. Bake for 1 ¼-1 ½ hours (I think I cooked it even longer than that - I just kept adding 5 minutes to the timer and checking until a pick came out clean) or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor). Remove the cake from the oven and allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely (about 2 hours).
To make the glaze, whisk together the powdered sugar and lemon and lime juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.
Notes:
Happy birthday to me! I got a bundt pan (actually, I got two - people know me well!) for my birthday this year, and I decided to put it to good use a couple days later for the creation of my (belated) birthday cake. (I waited 'til Sunday to make it since my brother Nate's family was coming to visit for Sunday dinner - so fun to have them close for a little while!) Let me say, it was worth the wait! Totally lemony-limey and springy, but definitely not a "diet" cake. It was delicious!
Ingredients:
for the cake:
2 1/2 cups sugar
5 large eggs, room temperature
½ cup lemon-lime soda (like 7-Up, Sprite, or Sierra Mist)
1 Tablespoon grated lime zest
2 Tablespoons fresh lime juice
1 Tablespoon grated lemon zest
2 Tablespoons fresh lemon juice (I ended up buying 4 limes and 2 lemons, thinking the lemons would be juicier than the limes - I was wrong - so I just mixed all the juice together and all the zest together and then added 2 Tablespoons of lemon-lime zest when needed and 4 Tablespoons of lemon-lime juice when needed)
2 ½ sticks salted butter
3 ¼ cups (13 ounces) cake flour (I went ahead and bought cake flour, but you can also make your own at home, if you so desire)
for the glaze:
1 cup (4 ounces) powdered sugar
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice (I had about 4 Tablespoons of my lemon-lime juice mix left over and ended up using it all - it made the glaze a little thinner and tarter, but I thought it was great)
1 Tablespoon zest (my own special addition - it made it look pretty)
Directions:
Position the oven rack in the lower-middle position. Preheat oven to 300 degrees. Grease (I used butter) and flour a 12-cup tube or Bundt pan (I used my new birthday bundt pan - I have no idea how many cups it holds, but I think the label said it was 9 1/2 inches? At any rate it worked perfectly).
Melt the butter and set aside to cool slightly.
Add the sugar, eggs, lemon-lime soda, lime zest, lime juice, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add 1/3 of the flour and whisk until combined. Repeat twice until all the flour has been used.
Pour the batter into the prepared pan. Bake for 1 ¼-1 ½ hours (I think I cooked it even longer than that - I just kept adding 5 minutes to the timer and checking until a pick came out clean) or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor). Remove the cake from the oven and allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely (about 2 hours).
To make the glaze, whisk together the powdered sugar and lemon and lime juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.
Notes:
Happy birthday to me! I got a bundt pan (actually, I got two - people know me well!) for my birthday this year, and I decided to put it to good use a couple days later for the creation of my (belated) birthday cake. (I waited 'til Sunday to make it since my brother Nate's family was coming to visit for Sunday dinner - so fun to have them close for a little while!) Let me say, it was worth the wait! Totally lemony-limey and springy, but definitely not a "diet" cake. It was delicious!
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