Buttermilk Bundt Cake with Lemon Glaze: Perfectly tart and fantastically sweet, this beautiful cake is as delicious as it looks and sounds.
The bummer about the weather is that it’s not just overcast, it’s wet as well. Sometimes it actually rains, real drops that I can feel and see, but most of the time it’s more sneaky than that.
For instance, Dudette and I wanted to go fishing on Saturday evening. I checked the radar to see if any real rain was headed our way, and upon seeing no sign of green blobs on my screen, collected up our gear and headed across the street to the lake.
We didn’t even get halfway down the driveway before the light mist we were feeling was interrupted by the occasional real raindrop. By the time we made it back to the house, there was more rain than mist and we were certifiably wet. It knew. I swear, it knew that we were out and set out to get us.
And that, my friends, is why I created sunshine in my kitchen.
I actually did use my stand mixer for this, just as the recipe suggested, but it can be made with a hand mixer just as easily. As with most cakes, this one required the mixing bowl and two others; one for the wet stuff and a second for the dry.
The wet and dry were alternately added to the fluffy butter and sugar mixture, then my batter was scraped into a prepared pan and put in the oven.
It was about twenty minutes into baking that I caught the aroma of something burning. So, I scurried back in the kitchen to find that my cake was erupting. The batter was rising so quickly that it didn’t have a chance to cook first so it was spilling over the top of the bundt pan.
Throwing a baking sheet on the shelf under the cake took care of that problem, but it was definitely something to note.
My cake, and the big blob of cooked batter on the sheet pan, were both done after an hour and fifteen minutes.
My cake didn’t develop the nicely browned exterior like Food & Wine’s has, but I can tell you this with certainty, it was just as delicious. Holy cow, it was good. The cake was soft, tender and delicious. The lemon glaze was over-the-top yummy and went perfectly with the cake. Both Hubby and I thought so.
Dudette had her friend Boo over for a sleepover on Friday night and she had a piece for breakfast (don’t judge; it’s perfectly acceptable for sleepovers). She loved it (a ‘really, really lot,’ according to her).
The only person that tried the cake that didn’t fall in love with it was Dudette, and that’s because she’s not a big fan of lemons in general, so it didn’t surprise me.
For the rest of us, this cake is a keeper.
What I’d Do Different Next Time
There will be a next time just so I can try and find out what I did wrong with the batter. I’ll let you know what I find out. Other than that, I wouldn’t do anything different.
- 1½ sticks unsalted butter, at room temperature, plus more for greasing
- 3½ cups all-purpose flour, plus more for dusting
- ¾ teaspoon fine salt
- ½ teaspoon baking soda
- ¾ cup vegetable shortening, at room temperature
- 2½ cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- 3 tablespoons fresh lemon juice
- 1 cup confectioners’ sugar
- ½ teaspoon finely grated lemon zest
- 2½ tablespoons fresh lemon juice
- 1 teaspoon unsalted butter, melted
- Pinch of fine salt
- MAKE THE CAKE Preheat the oven to 325°. Generously butter a 10-inch Bundt pan and dust with flour. In a medium bowl, whisk the 3½ cups of flour with the salt and baking soda.
- In a stand mixer fitted with the paddle, beat the 1½ sticks of butter with the shortening at medium-high speed until smooth. Add the granulated sugar and beat until light and fluffy, about 2 minutes. At medium speed, beat in the eggs 1 at a time until just incorporated, then beat in the vanilla; scrape down the side of the bowl. Beat in the dry ingredients and buttermilk in 3 alternating batches, starting and ending with the dry ingredients. At low speed, beat in the lemon juice.
- Scrape the batter into the prepared Bundt pan and use a spatula to smooth the surface. Bake in the middle of the oven for about 1 hour and 15 minutes, rotating the pan halfway through baking, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a rack for 30 minutes, then turn it out on a platter or cake stand to cool completely.
- MAKE THE GLAZE In a medium bowl, whisk the confectioners’ sugar with the lemon zest, lemon juice, butter and salt until smooth. Drizzle the glaze over the top of the cake, letting it drip down the sides. Let stand for 20 minutes until the glaze is set. Cut the cake into wedges and serve.
This cake really is a splash of sunshine when it’s dreary outside. I had hoped to get a glimpse of the super moon last night, but the clouds never thinned enough for that. In fact, it’s been getting steadily darker this morning and I think we’re in for more rain soon. It kind of makes me wish Hubby hadn’t finished the last slice of cake for breakfast.