Happy Friday! I wanted to post this beauty of a bundt way earlier this week but had some difficulty with Adobe and getting Lightroom switched over to my new computer. Did I tell you I finally got a MacBook?! I love it so much! I know I am super late to the party, but it is just so much easier to use in general and doesn't crash in the middle of when I'm editing photos and it is so fast. Plus, it's extremely thin and has an emoji section on the touch screen part of the keyboard...see!? 🙂😍💃🥑🥒
Enough about my computer...it's been a busy past few weeks. The best news is that my husband passed the OAT (Optometry Admission Test) last Friday! The recommended amount of study time for the OAT was 3-6 months, and Kyle did it all in under one month, and without having taken 2 of the classes yet that the test tested on. (This was all due to just his class schedule not lining up). I could go on and on about how proud I am of him, but I'll save ya the sappiness.
We celebrated immediately afterwards by getting a chicken fried steak (although I got a salad, booo) at Kerbey Lane Cafe, and then went to the farmer's market the next day. We also treated Sibbie for being so supportive by getting her a brand new collar (she somehow managed to chew her old one off while wearing it..) and an official dog name tag that says she is ours!
Now onto this beautiful bundt cake. For Christmas I asked for a bundt cake pan and when I saw this beautiful one I knew I just had to have it. It's such a showstopper! Or, as my idol Ina Garten would say, How fun is that? As it is citrus season, I've been wanting to make something with lemon. While researching on how to make one, I came across King Arthur Flour's Lemon Bliss Cake, which also happens to be their 2017 Recipe of the Year. So, I had to try it obviously! The verdict is, it was delicious. Light and fluffy, with the perfect hint of lemon and sweetness. This did not last long in our house.
Lemon Bundt Cake
slightly adapted from King Arthur Flour
- 16 tablespoons (2 sticks) butter, at room temperature
- 2 cups sugar
- 1 tsp. salt
- 4 large eggs, room temperature
- 2 tsp. baking powder
- 3 cups flour
- 1 cup milk
- zest of 2 medium lemons, plus more for garnish
for the glaze:
- 2 cups confectioners sugar
- pinch of salt
- 2 tbl. fresh lemon juice
Preheat the oven to 350°F.
In a large bowl, cream together the butter, sugar, and salt until fluffy and light in color. Add the eggs one at a time, beating after each addition.
In a separate medium-sized bowl, whisk together the flour and baking powder. Combine the dry ingredients with the wet ingredients, adding it in one cup at a time, and alternating with a little bit of the milk. Mix everything together until fully combined and smooth. Stir in the grated lemon zest, and stir.
Grease a 10 or 12 cup bundt pan.* Spoon the batter into the prepared pan immediately after greasing, and level the top with a spatula.
Bake for 40-55 minutes, or until a toothpick inserted in the middle comes out clean.**
Let cool in pan for 5 minutes, then flip out onto a cooling rack. Cake may have poofed up at the bottom a little while baking, and that is okay, just use a knife to slice it off and make it level.
To make the glaze: Whisk everything together and pour directly over the warm cake. Garnish with lemon zest, take a picture to brag and send it to your friends, and enjoy!
*If you use a bundt pan similar to the one I used here, I would make sure you thoroughly grease it, as there are a lot of curves and ridges where it could get stuck. KAF also said not to grease the bundt pan until immediately before you use it, because the butter/pam spray could slide down the sides and pool in the middle!
**I used a wooden skewer to test the bundt pan as a toothpick would not have been long enough.