When I think of spring and summer, I think of lazy mornings and big family lunches at the park or in the backyard. The kids are home (probably running through the sprinkler) and everyone is a bit more relaxed and eager to stretch the long days to the max. This recipe is an old one that my grandma used to make for us growing up and it always comes to mind when I think of the season.
I adjusted her recipe with the addition of the lemon zest, glaze and icing, and I really think that she would have loved how those small changes not only boost the bright lemon flavor, but also make it look so pretty on any dessert table. If you’re impatient about the cooling process, here’s a little cheat: if you slice into it warm and serve with the glaze and icing, you won’t be disappointed! You might even include a scoop of Blue Bell vanilla ice cream … but now we’re just getting carried away.
Lemon Bundt Cake
2 3/4 cups flour
1 tsp baking powder
1 tsp kosher or sea salt
1 1/4 cups unsalted butter, room temperature
3 cups sugar
1/3 cup canola oil (or melted coconut oil)
3-4 large lemons, zested
1/4 cup fresh lemon juice, around 3 large lemons
2 tsp vanilla extract
1/2 tsp almond extract (optional)
1/2 cup sour cream
1/3 cup fresh lemon juice
1/3 cup sugar
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
Preheat the oven to 350 degrees. Butter and flour a 12 cup Bundt pan or 24 fluted brioche tins. (If you have extra batter they make wonderful cupcakes.) In a bowl, whisk together the flour, baking powder and salt for one minute, and then set aside. In a mixer set to medium speed, cream together the butter and sugar until light and fluffy, for about 5 minutes. Beat in the oil, lemon zest, lemon juice and vanilla extract. Reduce speed to lowest setting on mixer and beat in the eggs, one at a time, until just incorporated. Mix in the flour mixture in three stages, until just combined. I do this by hand to make sure I don’t over mix and to scoop up any thick batter that settles to the bottom. Fold in the sour cream until just combined. Pour the batter into the prepared Bundt pan and rap the Bundt a few times on the counter to knock out any air bubbles. Bake on the middle oven rack for 50-60 minutes (about 17-20 minutes for muffins), or until a toothpick comes out clean near the center.
Allow to cool for 10 minutes and invert the cake onto a serving platter. Stir together lemon glaze ingredients (if needed, heat them for 10 seconds in the microwave to help dissolve the sugar). Brush the glaze on the hot cake until the entire glaze is absorbed. Cake can be made five days in advance and keeps well when wrapped in cling-wrap and stored in the fridge.
On the day you are ready to serve, take the Bundt out of the fridge to come up to room temperature. In a bowl, whisk together the icing ingredients and adjust the cream and powdered sugar amount to your liking, making sure the icing is thick but still pourable. You can warm the icing for 10 seconds in the microwave to thin it a bit and get it to the right pouring consistency without adding more cream. Drizzle the icing over the top of the cake and enjoy!