As I reported yesterday, I attended a wonderful baking class at King Arthur Flour entitled “Pastry: Principles & Practice.” While I generally use this forum to recommend adopting both a Mediterranean diet and Mediterranean lifestyle, I was sorely tempted by quite a few pastry and cake recipes at King Arthur. I figured if I was going to indulge myself, I might as well share a few of these tempting dessert recipes myself.
In particular, we made a wonderful Lemon Bundt Cake that my husband Rick simply adores. As I learned at King Arthur’s baking course, it is best to weigh ingredients rather than measure them (although I have provided both options below). What follows is a simple – yet tasty – recipe for bundt cake courtesy of the bakers at King Arthur.
King Arthur Lemon Bundt Cake
For the Cake
- 1 cup 8 ounces unsalted butter, softened
- 2 cups 14 ounces granulated sugar
- 1 teaspoon of salt
- 2 teaspoons baking powder
- 1/2 teaspoon lemon oil
- 4 eggs
- 3 cups unbleached all-purpose flour roughly 12 oz. We recommend King Arthur
- 1 cup 8 ounces milk
For the Glaze
- 1/3 cup 2 1/2 ounces of lemon juice
- 3/4 cup 5 1/4 ounces sugar
- Preheat oven to 350°
- In the bowl of an electric mixer bowl, cream together the butter, sugar, salt, baking powder and lemon oil until fluffy and light.
- Add the eggs to butter mixture, one at a time, beating well after each addition.
- Slowly blend one-third of the flour into the creamed mixture, then add half of the milk. Repeat with another one-third of the flour and add the remaining milk. Finally, add the last third of the flour. Stir each stage. Scrape the bowl sides and bottom to incorporate all of the ingredients.
- Pour batter into a well-greased and floured bundt pan. Bake for about 35 - 45 minutes. Let cake cool in pan 10 minutes before inverting out onto a cooling rack.
- Mix together the glaze ingredients and brush over the warm cake.
Dessert doesn’t get much better than this, unless it is our California olive oil bundt cake.