Wednesday, January 11, 2012

Lemon Bundt Cake

Geez, am I embarrassed.
I just made the same thing twice. Almost.
In different shapes... does that count as new and different?

When we were moving houses, I found an old binder of recipe articles that I had ripped from magazines, including one from Saveur on Maida Heatter.  It included a famous recipe for East 62nd Lemon Cake... it was said to be ordered by Nancy Reagan and other celebrities. It looked awesome.

So I made it the other night to take to work for a big group of co-workers birthday, including yours truly.  But I was having some freaky deja vu.  The cake turned out beautifully and was enjoyed by everyone. 

So tonight as I was sitting here thinking of what to say about that cake and I thought back to my Moist Lemon Bread back in April 2011 and checked it out. 

Oh no...
Yep, just about the same recipe, 3 cups flour vs. 3 1/3 cup flour and some salt, otherwise exactly the same.

Only different...
The one I made the other night was a bundt cake, and the ones last year were loaf pans.  
They tasted totally different. The weird part is that I found the recipes in totally different places and both are attributed to different people.

1 bundt cake, serves about 12
3 cups sifted all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 lb butter (1 cup)
2 cups sugar
4 eggs
1 cup milk
2 lemons, zested

1/2 cup lemon juice
3/4 cup sugar


Adjust oven rack 1/3 from bottom of oven. Preheat oven to 350 degrees. Butter 9x3-1/2-inch tube pan and dust it lightly with fine, dry bread crumbs.

Sift flour, baking powder, and salt and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
Bake for 1 hour and test, my cake took only 1 hour, but the original recipe says 1 hour 15 minutes.

Let cake stand in pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or waxed paper and prepare glaze.
The glaze must be used immediately after it is mixed.
Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.

Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate.
Do not cut for at least several hours.

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