This is will quite possibly be the last post for a couple months, because I have some other work that I have to do before school begins (my final year!!!) . So I really hope you like this recipe!I decided to shoot in a different place, hence to why this lighting and set up is different to usual. This cake actually turned out a lot better than I thought it would, especially with the contrast between the dark bundt cake and the white glaze looks.The flavour is also very refreshing. The texture is meant to be quite dense, since it is more of a pound cake style. So it’s slightly denser than a butter cake.While the cake is still warm, there is a lemon syrup brush onto it to really amp up the flavour and create a nice shine. Then once cooled, it’s decorated with the glaze and fresh flowers.These ones in particular are baby breaths, which are some of my favourites. In food styling, when you have some kind of movement which comes from the lemon glaze and fresh flowers – it instantly makes your photos look so much better.I’m always trying to improve my work, so I hope you appreciate the hard work that goes into this. I really wish I could post more for you guys, it’s just hard to find the time between school and everything. This is what the inside looks like, you can see the beautiful yellow colour and it slices really nicely. It would be perfect for an afternoon or anytime really. Sorry the lighting in these is a bit off, it was getting late in the afternoon and the light was fading away. I’m also sorry I don’t have much to say, there’s something big coming up that I have tot prepare for and time is literally of the essence. So that’s basically it from me today. I hope you had a wonderful holiday, and I wish they could last forever.
Lemon Bundt Cake
Inspired by King Authur Flour.
- 225g unsalted butter, at room temperature
- 330g caster sugar
- 1 tsp vanilla bean paste
- Zest from 3 lemons
- 4 eggs, at room temperature
- 2 tsp baking powder
- 1/2 tsp salt
- 360g plain (all purpose) flour
- 65ml lemon juice
- 130g sugar
- 170g icing sugar
- 2 -4 tbsp lemon juice
- Preheat the oven to 180°C/350°F.
- Cream together the butter and sugar on high speed for 5 minutes, until fluffy and pale in colour. Then add the vanilla and lemon zest, then mix until well combined.
- Add the eggs one at a time, beating well after each addition – making sure to scrape down the sides of the bowl occasionally.
- Whisk the baking powder into the flour. Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour. The batter may look slightly curdled when you add the milk. That’s OK; it’ll smooth out as you add the flour.
- Grease and flour a 10- to 12-cup Bundt pan. Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
- Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes.
- While the cake is baking, make the syrup by stirring together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave just until very warm, but not uncomfortably hot — less than 1 minute should do it. Set the glaze aside.
- Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan.
- Brush the syrup all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
- Allow the cake to cool completely before icing and serving.
- To ice the cake: Mix the sugar and 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that’s just barely pourable. Drizzle it artfully over the completely cool cake.
- Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.