I baked in my new kitchen for the first time last night. Loved it! It's much more conducive to baking, cooking, and general socializing. I adapted this recipe from the lovely Ina Garten. Her show kills me. She's always having these fabulous
dinner parties with some fabulous
friend who she usually puts to work. Not gonna lie, I'd barbeque some pork chops if she told me to. It would be a fabulous
trade-off for the opportunity to sit on her back patio and have a grand time with her whilst enjoying her fabulous
foods. Anyway, this cake is deliciously lemony and perfect for spring.
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup whole milk at room temperature
1 tablespoon vanilla extract
3/4 cup freshly squeezed lemon juice + 4 tablespoons
2 sticks (1 cup) unsalted butter at room temperature
2 1/2 cups sugar
4 large eggs plus 1 egg yolk at room temperature
Lemon zest from 6 large lemons
1 tablespoon of honey
2 cups confectioners’ sugar
1. Heat oven to 350 degrees F. Coat a standard sized bundt
cake pan with butter. Coat with flour and shake out the excess.
2. In a large bowl, sift flour, baking soda, baking powder,
and salt. Set aside. In a small bowl, combine whole milk, vanilla, and only 1/4
cup of the lemon juice. Set aside.
3. In a large bowl, cream butter and only 2 cups of sugar
with and electric hand mixer. Mix it at medium speed for 3-5 minutes. Continue
mixing and add eggs one at a time, mixing well in-between each egg. Add lemon
zest and combine with mixer.
your flour mixture and milk mixture alternately to butter mixture, a little at
a time, until all are combined. Pour the batter into the greased cake pan and
even out the top with a spatula.
for 45-55 minutes or until a wooden skewer comes out clean.
a small pan over medium heat, combine the remaining 1/2 cup sugar, 1/2 cup
lemon juice, and 1 tablespoon of honey until sugar is dissolved. Reserve the
remaining 4 tablespoons of lemon juice for the icing.
On a side note, I have an addiction to honey. I love it. I could eat it 10 times a day. This is one of my favorite kinds:
cake is done, allow to cool on a cooling rack (with a tray underneath) for 10
minutes. Remove cake from cake pan but be careful as it may still be hot! Evenly
poke about 20 holes in the cake with the wooden skewer. Spoon lemon juice/sugar
mixture slowly and evenly over the cake. The tray below will catch any
additional mixture that is not absorbed.
8. For the glaze, start by pouring only 2 tablespoons of the
lemon juice into the confectioners’ sugar. Stir and keep adding lemon juice
until you get a smooth consistency. Spoon evenly over the cake. Again, the tray
below will catch any glaze that runs off.