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. |
Kris' Kitchen says
Oh My Gosh, Susan…I’ve just read you last 3 posts and I’m drooling! Now, you know, I have to bake this cake…and then that cheesecake…and say Happy Anniversary! Good for you to spend it alone even though it is another holiday.
Cher Rockwell says
New York lemons… Ha, that’s funny 🙂 We are suffer a huge case of citrus envy from those who live in climates warm enough to grow those trees in their backyards – sigh.
Great cake. Lemon is my favorite!
busylizzybakes says
Wow, ten lemons! I am so jealous that you live in a climate that allows for lemon trees. Your cake looks amazing.
Paula @ Vintage Kitchen says
I had the same issue with Ina Garten´s lemon loaf, suddenly realized that the zest of 6 lemons was too much. I wish I had a lemon tree! First I need a backyard… This is another gorgeous bundt in your blog Susan! And Happy belated Anniversary!
Bourbonnatrix says
looks lovely susan! but wow, that’s a lot of zest!
The Café Sucré Farine says
Oh my Susan, this sounds amazing and I’m extremely jealous that you have a lemon tree in your back yard. My sister had a Meyer lemon tree in her yard for years and she didn’t care for them, thought they were step sisters to real lemons. I couldn’t believe it. I would give my right arm for a Meyer lemon tree, actually any lemon tree. They just don’t grow here in NC. Anyway, love everything about this cake!
Patty says
Oh Yes!!! This lemon bundt cake is going on my cakes to bake list;-) I’ll be stripping the lemons off my tree this afternoon 😉
Happy 2013 Susan!!!
Laura (Tutti Dolci) says
Beautiful bundt, Susan! I adore lemon cakes, you’ve reminded me to add one to my spring baking list :).
Mary Hirsch says
Love ALL your bundt creations. Especially love ALL your bundt creations that include lemons. And, from your own tree. Perfect. The yellow coloring of your bundt cake was beyond fabulous, Susan.
Have Apron....Will Bake says
This bundt cake looks and sounds amazing!!! Great job, Susan. When I read it needs 10 lemons I nearly fainted! That would be a lot of lemons to zest!! How great to have your own lemon tree. Your cake slices look so great on the plate with the strawberries beside them. I wish I had a slice right now!
Kathy says
Another beautiful cake! This one sounds so wonderfully delicious!! Wow…10 lemons…I would love to have a lemon tree, lucky you!!
Katerina says
I love the citrus flavor is cakes and this one looks right up my alley Susan!
Sheri says
Yes to the rum and the lemons! Loved this cake. I have a lemon tree too – go California!
Robyn says
So jealous of you guys and your lemon trees!!! I loved this cake too!
Dafna | Stellina Sweets says
I don’t have a tree (maybe someday!), but I sure am grateful for California fruit, especially this time of year! I needed 11 lemons, however, and that still didn’t add up to 50g, but it was plenty lemony. Yes, this was a lovely cake! 🙂