Tuesday, April 3, 2012

Lemon Bundt Cake

After 2 hours of lockdown at the kids' school because of tornadoes flying all around us, I need some comfort food - oven baked french fries and then I'm going to wash it down with a bite of lemon cake.

Here it is!  The lemony cake that I was craving.  My friend and fellow baker, Elizabeth S., came to my rescue with this recipe that was given to her by her friend, Marcy F.  I could not help myself.  I had to try it various ways.  And in this corner...  the other contenders were the same cake recipe but baked in cupcake form and topped with a lemon infused white icing and a buttercream icing which claimed to be Sprinkles’ recipe (I don't think so).  I try not to play favorites (just ask the kids), but the esteemed taste testers liked the bundt cake version the best.  I think it has to do with the icing.  It melts into the cake and creates a glaze which reminds me of a Krispy Kreme donut.  Oh wow – I sound like an addict.

You might say “Anne, you do know that there are lemon cake mixes conveniently made and packaged by Betty Crocker and Duncan Hines?”  To which I would reply “where is the fun in that?”

Elizabeth also shared a muffin variation to the Sour Cream Biscuits.  Check it out.

For the cake:
Lemon Bundt Cake (bottom)
With white icing (top left)
With buttercream frosting (top right)
1.      1 package Yellow Cake Mix  
2.      3 oz. (1 package) lemon Jello 
3.      ¾ cup vegetable oil    
4.      ¾ cup Apricot Nectar (located in the juice aisle)       
5.      1 t Lemon Extract      
6.      4 eggs, add one at a time

Preheat oven to 350.

Place ingredients 1-5 in a mixer fitted with wire whisk attachment.  Once blended, add eggs one at a time.

Pour batter (about 1/4 c) into a greased mini-bundt cake pan (pan makes 12 cakes).  Bake for 13-15 minutes or until a cake tester comes out clean.  Invert the bundt cakes right-side up on a wire rack to cool.  Makes 2 1/2 - 3 dozen mini bundt cakes.   

For the bundt cake icing:
1.      1 ½ cups Confectioner's Sugar, sifted
2.      3 T Lemon Juice         
3.      1 t Lemon Extract      

Whisk the ingredients together until completely mixed.  Place the wire rack with the bundt cakes on a baking sheet to catch any of the icing that drips down.  Drizzle and soak the bundt cakes while still warm.

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