Recipe from CakeLove by Warren Brown (Stewart, Tabori & Chang, 2008)This is a delicious Bundt cake with simple and classic flavors. I baked it to celebrate my first Father's Day while visiting my parents with my wife and daughter. It was a real treat to be able to bake something the whole family enjoyed. Because I was limited to what my parents had on hand, I used Arrowhead Mills unbleached white flour, and I think it contributed to the cake's light texture. I'm sure it could be reproduced with other brands, though. Always use fresh lemons, especially for the glaze. It makes a huge difference.
Makes 1 medium Bundt cake
1. Preheat the oven to 325°F and place a rack in the middle. Thoroughly coat a 12-cup nonstick Bundt pan with nonstick cooking spray. Set aside.
- Unbleached all-purpose flour - 12 ounces (2 ½ cups)
- Cranberries, dried - 4 ounces (1/2 cup)
- Maple sugar or turbinado sugar - 1 tablespoon
- Sea salt- ½ teaspoon
- Baking soda - ¼ teaspoon
- Milk - ¾ cup
- Sour cream - 4 ounces (1/2 cup)
- Lemon, segmented - 1
- Maple syrup - 1 tablespoon
- Vanilla extract - ½ teaspoon
- Superfine sugar 20 ounces (2 ½ cups), plus extra for the pan
- Unsalted butter, soft 6 ounces (1 ½ sticks)
- Lemon zest- 1 tablespoon
- Eggs - 4
- Egg yolks - 2
- Lemon Glaze (see below) -1 batch
2. In a large bowl, mix together the flour, cranberries, maple sugar, salt, and baking soda and set aside. In a separate bowl, combine the milk, sour cream, lemon segments, maple syrup, and vanilla. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix the superfine sugar, butter, and zest on low speed for 3 to 4 minutes (see Note). Add the eggs and yolks one at a time. Stop and scrape the sides of the bowl.
4. With the mixer on low, alternately add the dry and liquid ingredients in 3 batches. Stop the mixer, scrape the sides of the bowl, and run for 20 seconds on low speed to fully combine.
5. Lightly sprinkle the prepared pan with superfine sugar if desired. Scoop the batter into the pan to fill it about three quarters full.
6. Bake for 45 to 50 minutes, or until the cake is golden brown and a wooden skewer inserted in the center comes out clean.
7. Remove from the oven and cool in the pan on a wire rack for 5 minutes. Invert the pan to slide the cake onto the rack.
8. Once the cake has completely cooled, use a fork to drizzle it heavily with Lemon Glaze. Store under a cake dome to retain moisture.
note: The batter won't get fluffy due to the ratio of sugar to butter and the fact that the oil in the lemon zest will break down the sugar and interfere with its ability to capture air. That's okay-we're accounting for that.
Makes ½ cup
Confectioners' sugar - ½ cup, sifted, plus extra as needed
Fresh lemon juice - 1 tablespoon
1. Combine the sugar and juice in a small bowl and stir until smooth. Add more sugar, if needed, to thicken the glaze to a desired consistency.
2. Use to glaze cakes and quick breads, or store in an airtight container in the refrigerator for up to 1 week.