Sometimes life hands you lemons, and sometimes you just forget you already had some, and you buy some more. That was the motivation behind this week’s lemon cake.
The recipe is from Regan Daley’s baking cookbook, one that I love making things out of, because her flavour combinations and ideas are so appealing to me. However, this particular cake is not unusual or innovative, since lemon-scented cakes show up everywhere. But I do have notes about this particular version.
First, make sure you thoroughly grease (and flour) the Bundt pan. I made a lazy attempt to wipe a bit of butter on the mold, and my cake came out in pieces. Second, read over the recipe before you start, so you don’t forget anything, like the eggs. I had to briskly stir the eggs into the finished batter, and was pleasantly surprised to discover that the cake was actually edible, with a coarse, somewhat moist crumb, but still tender.
After recovering from these rookie mistakes, I made the cake again the next night. This time, it turned out (literally) beautifully. While the cake was hot, I applied spoonfuls of the buttery glaze on the highest part of the cake, where it quickly melted and dribbled down the ridges.
Using butter in the icing is a bit over the top: it’s extra work, and I didn’t feel the richness was necessary. Bundt cake is a nice treat, but I prefer a lemon pound cake, moistened with a wet, citrusy syrup.