Post by Alison Hein.
If I close my eyes, I can smell tangy citrus mingling with the aroma of warm butterscotch. A feathery light, golden yellow cake appears in my mind, glistening with a sweet drizzly glaze, sparkling with lemon zest – my mother’s unique and lovely Lemon Bundt Cake.
My mother, Evelyn, cooked with the hands of her mother before her, and her mother’s mother before that. Flavors, methods, timing so ingrained, memories and tradition moving seamlessly from generation to generation. No written recipes required.
So, while I like to imagine I am the kind of baker who can exactly replicate flavors from memory, my cake is a second runner up to Mom’s. Nevertheless, this cake is permeated with pure, fresh lemon juice and intriguing bits of tangy rind. Nothing more than a dusting of powdered sugar is needed to finish this moist, golden bundt. If you like, a sweet confectionary glaze with just-squeezed lemon juice is also lovely sometimes.
To make the glaze, pour some powdered sugar into a bowl (start with ½ cup and make more as needed) and add just enough lemon juice to make a thick but pourable substance. Pour the liquid on top of the cake, and allow it to drizzle down the sides a little without touching the plate. When set (wait at least 30 minutes), the sweet, drippy patterns are nearly irresistible and add a touch of elegance to this simple cake.
In the morning, delicately toast a slice or two and serve them with hot tea or coffee for a memorable breakfast in bed.
½ cup butter, softened
1 cup sugar
Juice and grated rind on one lemon
1½ teaspoons lemon oil or lemon flavoring
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
In large bowl, cream together butter and sugar. Add eggs and mix well. Stir in lemon juice, rind and oil. Sift together flour, baking powder, baking soda and salt. Add dry ingredients to batter, alternating with milk, stirring gently after each addition until batter is thick and creamy. Pour batter into greased tube pan. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean. Let cool for 10 minutes in pan before inverting. Sprinkle with powdered sugar, or cover with lemon glaze.