Perfect Mother's Day Cake

May 7, 2015

I was inspired to try this Meyer Lemon Bundt Cake by a recipe at FoxesLoveLemons.  I tinkered with it a bit, as is my fashion, and the result was a dense, but delicately flavored cake that would be perfect for your Mother's Day brunch...and with coffee later...  and as an unsuitable but delicious breakfast for days after.  I'm just saying.

 

 

 Since Meyer lemon season is coming to a close, I've included a standard lemon option.  Meyer lemons have a lighter, sweeter and almost floral taste.  I actually added the zest of 3 extra lemons to my recipe to make sure the lemon-y taste came through.  If you can't get your hands on some Meyer lemons, just substitute fewer regular lemons and one tangerine (see below).

 

I added lemon juice and zest to my vanilla bean glaze, but I'm sure it would be delicous either way.   The glaze was a little difficult to work with, but all sins are forgiven (and conveniently hidden) by a sprinkling of pretty, slivered almonds.  I decorated the top with these gorgeous paper flowers that I found at Michaels.  They actually looked like they were sugary confections and my niece and nephew were a little bummed they couldn't eat them.

 

 

INGREDIENTS:

 

FOR THE CAKE:

  • Nonstick baking spray

  • 2 cups granulated sugar

  • 1 cup unsalted butter

  • 1 teaspoon sea salt

  • 4 large eggs

  • 2 teaspoons baking powder

  • 1 teaspoon vanilla extract

  • 3/4 cup milk

  • 1/3 Fage 2% greek yogurt

  • 3 cups all-purpose flour

  • Grated zest of 5 Meyer lemons (or 3 regular lemons, or 2 regular lemons and 1 tangerine)

  • 2 tablespoons Meyer (or regular) lemon juice

 

FOR THE GLAZE:

  • 1/4 cup Meyer lemon/regular lemon juice

  • 2 tablespoons granulated sugar

 

FOR THE VANILLA BEAN ICING:

  • 1 cup powdered sugar

  • 6 tablespoons heavy cream, plus additional if needed

  • 1 teaspoon vanilla bean paste

  • Grated zest of 1 Meyer lemon/regular lemon

 

DIRECTIONS:

  • Make Cake: Preheat oven to 350 degrees F. Spray 10-cup bundt pan throughly with baking spray.

  • In bowl of standing mixer, beat sugar, butter and salt until smooth. Add eggs one at a time, beating well after each addition. Add baking powder and vanilla; beat to combine.

  • In liquid measuring cup, stir together milk and yogurt. Gradually add flour, and milk mixture, alternately, to mixer, starting and ending with flour. Mix until smooth. Stir in lemon zest and juice.

  • Pour batter into prepared pan, smoothing top with spatula. Transfer to oven and bake 60 to 70 minutes or until a toothpick inserted in center comes out clean.

  • Meanwhile, make Glaze: Stir together lemon juice and sugar.

  • Remove cake from oven; transfer pan to wire rack for 5 minutes. Turn cake out onto rack.

  • Poke hot cake all over with toothpick. Immediately brush Glaze over cake; let cake cool completely.

  • Just before serving, make Vanilla Bean Icing: In small bowl, whisk together all ingredients. If icing is too thick to pour, whisk in additional cream 1 tablespoon at a time until pourable, but not too thin. Pour over cake and serve.

Thanks again to FoxesLoveLemons for the original recipe, adapted from King Arthur Flour and White On Rice Couple.

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