Monday, June 21, 2010

Tasty Lemon Bundt Cake to Welcome Summer

My lovely friend Sue's birthday was yesterday.   I know she adores lemon anything so her birthday cake was a lemon bundt cake.  This fool-proof cake, so light and delicious with its citrus essence, is made from a mix.  Yes, a mix, a fact that can be gotten over when you take a bite! This recipe is found on the side of the Duncan Hines Lemon cake mix, and it is wonderful.  It is topped with my own non-mix icing, a lemon-infused glaze.  Sliced and served with berries and whipped cream, it makes a perfect summer dessert. I didn't think to take a photo, but this one, borrowed from Cooks Illustrated, looks just like the cake I delivered to my friend yesterday morning. (Thank you, CI.)  And, Happy first day of summer!!!

from Duncan Hines

1 Duncan Hines Lemon Cake Mix
1 package (4-serving size) instant lemon pudding
4 eggs
1 cup water
1/3 cup vegetable oil

Preheat oven to 350 degrees F
Bundt pan, sprayed well with cooking spray (or buttered and floured)

In large mixer bowl, mix all ingredients together until blended well.  Beat for a couple of minutes until nice and smooth.

Pour batter into prepared pan and bake in middle rack of oven for 50-60 minutes or until it tests done (either a skewer inserted comes out dry, or the top springs back when lightly pressed).

Let cool for 15 minutes.  Turn out onto cooling rack to cool completely.

1 lemon for rind and juice
2 cups confectioners sugar

Use about 1 teaspoon of lemon rind and the juice of half the lemon (about 2 tablespoons).  Beat lemon juice, rind, and confectioners sugar with a wooden spoon until completely smooth.  Add a few drops of water at a time if you need to.  It should be thick but pourable, not thin and runny.  If it gets too thin, add more sugar, a bit at a time until it flows slowly off a spoon.  Drop spoonfuls of glaze all around the top of the cake and allow to flow down the sides.  Sprinkle the top with a little extra lemon rind.

One year ago yesterday: Father's Day

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