Hello lovely readers. I have a confession to make. A big one. This Luscious Lemon Bundt Cake was most definitely not perfect!
Look at this Bundt beauty. Doesn’t it look lovely, all snowy white? Perfect yes? Oops nope! Well, it stuck – a bit. Just a little bit. You would never know from looking at it though, would you?
So I’m here today to tell you that us Food Bloggers get things wrong sometimes too. I know exactly what I did wrong with this cake, I’ll explain that to you later.
More importantly, in our sleek, perfect, Instagram age, I do think it’s important to be real and honest. So my cake stuck, but I fixed it. I am so glad I did as this Luscious Lemon Bundt Cake is absolutely beautiful and tastes amazing.
I have had more serious disasters than this before and I tend to post them on Twitter as ‘Epic Fails’. Like the adaptation on my Sticky Pecan Sultana Buns!
Wanting to use up some of the many apples that we have had from our two trees this year, I decided to incorporate some freshly grated apple into this recipe. Firstly, even with the addition of lemon juice, the apples turned a murky brown colour – not great for blog photos. Still I carried on. The buns were very far from sticky. Soggy more like! They were an ‘Epic Fail’!
Not all failures are un-mendable though. Only a small part of the bottom (top when turned out) of this cake stuck. This was because I had put the hidden lemon curd layer too near the bottom and it sank through the batter and adhered to the tin.
I have addressed this in the method, so although the photos show exactly how this cake was made, the method corrects the mistakes I made. This also includes over-fillng the Bundt tin! I should have used a bigger tin or left some of the cake batter out, instead of using it all. Bundt tins should never be filled more than three quarters full.
So I hid the stuck bit of cake the best way I could – with icing!!
Thick, luscious, lemon icing, draped over a moist lemon cake with a hidden lemon layer inside. If you like lemon flavours, you will go Bonkers over this Bundt!!
With the new method this cake bakes perfectly, however, whenever you are baking, sometimes things don’t always go to plan. If any hitches can be covered or concealed, go ahead. Sometimes though, if it’s cooked through but wont hold together, make a big jug of custard and have it for pudding!
Recipe : Makes one 10″ Luscious Lemon Bundt Cake
225g/8oz Caster Sugar
225g/8oz Unsalted Butter plus 2Tbsp – for greasing
225g/8oz Plain White Flour
2tsp Baking Powder
4 Large Eggs
5Tbsp Lemon Curd
1 Whole Lemon
225g/8oz Icing Sugar
Method : Preheat oven to 175C/160C fan oven
You can use an 8″ Bundt tin (as I did) just don’t use all of the batter – or use a 10″ Bundt tin.
Melt 2Tbsp of butter and thoroughly grease the Bundt tin, using a brush.
Place the caster sugar and butter into a large bowl and beat until light and fluffy.
Sift all of the flour, baking powder and salt into the bowl.
Add the 4 eggs.
Whisk (or beat) until you have a smooth batter. This is known as the ‘All-in-one method’.
Zest the lemon, either using a fine grater or lemon zester (which is what I used), the latter gives delicious long strands of zest, visible in the cake. Squeeze one half of the lemon.
As you can see my tin is not half full so just pretend it is!!!!
I used a teaspoon to place the lemon curd in the centre of the cake batter.
As you can see my tin is almost full. This resulted in me having to slice off about 1″ of cake, once it was cooked, to be able to remove the cake from the tin. Don’t overfill the tin!
Place the Bundt tin in the oven and bake for 50 minutes. You cannot use a skewer to test if the cake is baked because of the lemon curd layer.
The cake is baked when it is golden brown, slightly coming away from the sides and with no visable wobble. If you are unsure, return the tin to the oven for a further 5 minutes.
You can see the area at the top of the photo where the cake stuck. Fortunately I was able to remove the stuck piece of cake and press it back onto the top of the Bundt.
Place the juice of the other half of the lemon into a small bowl. Add 200g of the icing sugar and stir thoroughly. The icing should be very thick and need encouragement to drip. If the icing is not thick enough add the rest of the icing sugar.
Drizzle and drape the thick, lemon icing over the cake. I used 2 teaspoons, one to add the icing and the other to start/stop the drape effect.
Looking at the cake above, nobody would ever guess at the minor mishaps that had taken place!
I’m a sucker for sprinkles and sparkles. I finished this cake with some white sugar sprinkles.
The taste of this cake was amazing. Very lemony without being over tart, or over sweet. A beautifully moist cake that, as a family, we all loved and needless to say it didn’t last long!
Have you ever had any memorable baking disasters? Have you managed to fix a mishap, without anyone knowing? Do you have any to ‘fix’ tips? Please share them?
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