Wednesday, June 25, 2014

Honey Lemon Bundt Cake

We certainly have a lot of celebrations at work! While I don’t bake cakes for every birthday not (just once a month), it seems like there are still plenty of occasions for me to bake. I don’t usually have time to make layer cakes, so I look for Bundt cakes. They are easy to make, look nice and travel well. I really need to get another Bundt pan that’s a different shape! 

I like lemon cakes, and I thought that the addition of honey would be nice. I didn’t want a super sweet cake, and this cake fit the bill. The cake is baked and then doused with lemon simple syrup and topped with lemon glaze. If you wanted to cut the sweetness even more, you could omit the lemon glaze and top the cake with a sprinkling of powdered sugar.

The cake mixes together in one bowl, which I appreciate. Of course you then have to make the lemon syrup and the glaze, so this does end up making quite a few dishes to wash. I always use my big 12 cup Bundt pan for these cake recipes, but this one is smaller so if you have a smaller Bundt (9 inch or 10 cup) it will work for this recipe. This cake is lovely. It’s not a decadent, over-the-top cake, but it’s still wonderful. It’s light, refreshing, and not too sweet.

Honey Lemon Bundt Cake
2 eggs
3/4 cup vegetable oil
1-1/2 cups sugar
10 ounces honey Greek yogurt
2 tablespoons lemon juice
Zest from 2 large lemons
2 1/4 cups plus 2 tablespoons self-rising flour*

2 tablespoons lemon Juice
2 tablespoons honey
3 tablespoons powdered sugar

1 cup powdered sugar
2 tablespoons lemon juice
¼ teaspoon vanilla

Preheat oven to 350 degrees. Grease a large Bundt pan.

In a large bowl, whisk together the eggs, oil and sugar. Add the yogurt, lemon juice and lemon zest, and whisk again. Sift the flour over the mixture and fold gently to incorporate. Pour the batter into the prepared pan.

Bake in preheated oven for 40-45 minutes, until a thin knife inserted into the cake comes out clean.  Cool for 10 minutes in the pan. While the cake is cooling in the pan, make the lemon simple syrup.

Make the lemon simple syrup: In a small saucepan, heat the lemon juice, honey and powdered sugar over low heat, just until the sugar melts. Remove from the heat.

Remove the cake from the pan and invert on a wire rack. Poke holes evenly in the cake with a skewer or thin knife. Pour the lemon syrup over the cake. Allow to cool completely.

Make the glaze: in a small bowl combine the powdered sugar, lemon juice, and vanilla; stir until smooth. Drizzle the glaze over the cooled cake. Allow the glaze to set before serving.

Recipe from Sweetly Serendipity

*I make my own self-rising flour by combining 4 cups of flour, 4 teaspoons baking powder, 1 teaspoon of baking soda and 1 teaspoon salt

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