As soon as I saw this recipe for Matt Lewis’ Lemon Bundt Cake in the December edition of Food & Wine magazine, I knew I’d have to make it. What was I waiting for, you ask? Well, the recipe calls for the grated rind of 10 lemons. Lucky for me, we have a lemon tree in our backyard – so, I was just waiting until we had 10 lemons. It turns out that California lemons must be larger than New York lemons because I really only needed 4 to get 1/3 cup of grated lemon rind. Ah, but good things come to those who wait!
This cake piles layer upon layer of fresh lemon flavor! It starts with the cake itself which has lemon rind and lemon extract. I didn’t have any lemon extract, so I used pure lemon oil. When the cake has cooled for 30 minutes, it’s brushed with lemon syrup. Then, it’s finished with a lemon-almond glaze. Oh, and did I mention Dark Rum? Yum!
|A pair of White-tailed Kites on the hunt in Goleta, CA.|