Wednesday, February 15, 2006

Lemon Bundt Cake

Grated zest plus 3 TB juice from 3 lemons
3 cups (15 oz) unbleached AP flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. table salt
1 tsp. vanilla extract
3/4 cup buttermilk, preferably low fat
3 large eggs plus 1 large yolk, at room temperature
18 TB (2 1/4 sticks) unsalted butter, at room temp
2 cups (14 oz) sugar

2-3 TB lemon juice
1 TB buttermilk
2 cups (8 oz) confectioners sugar

Adjust oven rack to lower-middle position; heat oven to 350 degrees.
Spray 12 cup Bundt pan with non-stick baking spray with flour (or, brush
pan with mixture of 1 TB flour and 1 TB melted butter). Mince lemon zest to
fine paste (2 TB). Combine zest and lemon juice in small bowl; set aside to
soften, 10-15 minutes.

Whisk flour, baking powder, baking soda, and salt in large bowl. Combine
lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl,
gently which eggs and yolk to combine. In standing mixer fitted with flat
beater, cream butter and sugar at medium-high speed until pale and fluffy,
about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to
medium speed and add half of eggs, mixing until incorporated, about 15
seconds. Repeat with remaining eggs; scrap down bowl again. Reduce to low
speed; add about one-third of flour mixture, followed by half of buttermilk
mixture, mixing until just incorporate after each addition (about 5
seconds). Repeat using half of remaining flour mixture and all of remaining
buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at
medium-low speed until batter is thoroughly combined, about 15 seconds.
Remove bowl from mixer and fold batter once or twice with rubber spatula to
incorporate any remaining flour. Scrap into prepared pan.

Bake until top is golden brown and wooden skewer or toothpick inserted
into center comes out with no crumbs attached, 45-50 minutes.

For glaze - While cake is baking, whisk 2 TB lemon juice, buttermilk,
and confectioners' sugar until smooth, adding more lemon juice gradually as
needed until glaze is thick but still pourable (mixture should leave faint
trail across bottom of mixing bowl when drizzled from whisk). Cool cake in
pan on wife rack set of baking sheet for 10 minutes, then invert cake
directly onto rack. Pour half of glaze over warm cake and let cool for 1
hour; pour remaining glaze evenly over top of cake and continue to cool to
room temperature, at least 2 hours. Cut into slices and serve.

Cook’s Illustrated 2006

1 comment:

Annie said...

This is good, but not the perfect Lemon Cake for which I am still searching!