Friday, May 31, 2013

Lemon-glazed Buttermilk Bundt Cake

 This time round, it is my turn to host the twice a month bake event held by The Home Bakers. It's our 19th bake already!! 

By way of a short introduction, The Home Bakers are a group of home bakers who simply love to bake and collect cookbooks so each month, we will bake about 1 or 2 recipes from the chosen book - "Coffee Cakes" by Lou Seibert Pappas. If you have a common interest with us, do join us by contacting Joyce from The Home Bakers.

Without further ado, let's get down to the cake we are baking this time round. I'm already getting excited about it. I chose lemon-glazed buttermilk bundt cake for the awesome lemony flavour that I thought will bring out the refreshing taste and soft texture of this bundt.

As I'm hosting this bake, the recipe is stated below.


3 large eggs (150g)
200g caster sugar
2 tbsp grated lemon zest
164g canola oil
250g all purpose flour (I used cake flour instead of plain flour)
1/4 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
243g buttermilk or plain yoghurt (I used 243g milk mixed with a tbsp of lemon juice and let stand for 10 minutes)
1 cup coarsely chopped cashew nuts or silvered almonds (I omitted the nuts)


1 tbsp grated lemon zest
1/2 cup freshly squeezed lemon juice
1/2 cup sugar

  1. Preheat oven to 350 degrees F. Butter and flour a 9 or 10 inch bundt pan or tube pan. I used my mini bundt pans to bake and it was about total of 9 mini bundts for this recipe.
  2. In a large bowl, mix the eggs, sugar, lemon zest and oil with a wooden spoon or electric mixer until blended. 
  3. In a medium bowl, combine the flour, nutmeg, baking powder, baking soda and salt. Stir to blend. Gradually add the dry ingredients to the egg mixture alternately with the buttermilk or yoghurt in 2 increments. Mix just until blended. Fold in the nuts. Spread the batter evenly in the prepared pan. 
  4. Bake for 35 minutes, or until the cake is golden brown and a cake tester comes out clean. 
  5. Meanwhile, make the glaze by combining lemon zest, lemon juice and sugar in a small saucepan and heat over medium heat, stirring until the sugar is dissolved; set aside and let cool.
  6. Let the cake cool in the pan for 10 minutes, then unmould right side up on a serving plate. Pour the syrup evenly over the warm cake. Serve at room temperature, cut into slices. 

To me, the cake is good enough to do without the lemon glaze itself. Yeah, it's THAT good, soft, moist and light. But of course, if you would like to taste this cake with its original glaze, try it, why not? Do check out what my fellow THBers have done for this bake here.

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