Meyer Lemon Pound Cake Bundt
It's Day 3 of Lemon Week! Hello. My name is Mary and you may have heard...
I Like Big Bundts. So, of course we had to have a Bundt cake. But this one is a Meyer Lemon Bundt!
Friends
Mary of Popsicles and Sandy Feet and
Jenn of JustJenn are celebrating lemons this week.
I made
Martha Stewart's recipe for a pound cake but made 1/2 the recipe. I think I baked it a bit too long or over-mixed the ingredients because it was a bit dry. I'll have to try the recipe again!
I baked it in the pretty
Bavarian bundt pan. I really like this bundt pan...just be sure to spray the heck out of it...them curves? Very sexy but lots of opportunities for stickage.
Be sure to check out
JustJenn and the
East Coast Mary recipes too. You don't have an excuse not to make something lemony! :)
Recipe:
Martha Stewart's Meyer Lemon Pound Cake
I made 1/2 the recipe and baked it in 10-cup Bundt cake pan. I baked it for 60 minutes but found it a bit dry so I would check it much earlier next time.
No week of anything would be complete here without a bundt cake. It looks and sound super delish girl.
ReplyDeleteI really, really need to try my first Meyer lemon. The article in the new Cooking Light (did you see it?) said that you can substitute lemon + orange juice, which makes me think they would really appeal to me. So do your recipes and photos, of course. I'm laughing because when I looked at the crumb of your cake I said (no kidding), 'oh, that looks so moist and perfect!'
ReplyDeleteBeautiful bunndt. This looks so good.
ReplyDeleteI need to find meyer lemons. I ask the stores around here and they look at me weird. ::sigh:: That bundt is beautiful. That cake looks fantastic. I want. I really, really want!
ReplyDeleteI am loving lemon week! This bundt is gorgeous, but all I can think about is how much of a pain that pan would be to wash with so many cracks and crevices. I'm such a downer :)
ReplyDeleteOh boy this looks delicious! I may be making it tomorrow! Thanks for sharing!
ReplyDeleteMary
Oh boy this lemon bundt cake looks wonderful. Thanks for the recipe, will bring some sunshine to our table.
ReplyDeleteHah! You must have a Meyer lemon tree in your backyard like me. I've been baking so many lemon things lately as a result. Will have to add this beautiful bundt to my list of things to make. ;)
ReplyDeleteOh my gosh, LOVE! That looks so amazing!!!
ReplyDeleteI want to make this. I love lemons but for some reason i'm not getting any for free. Bummer.
ReplyDeleteBundts and meyer lemons - the perfect combo! Wish I'd had time to bake something - I actually have meyer lemons in my kitchen. They have even made it to suburban Philly! Next thing you know I'll be seeing persimmons...
ReplyDeleteUgh! I absolutely LOVE pound cake! I could eat this entire thing (in one sitting)...I know - not good.
ReplyDeleteHave you noticed a difference in the photography of your food? Wow!
I realize that people like the convenience of spraying their pans with oil, but I don't like the taste of sprays on my baked goods. Plus, I find that they never work as well as I'd like. Instead, I used a concoction that, on the site I pulled it from, cited a professional baker as the source; it calls for equal parts vegetable/canola oil (though I use olive sometimes), shortening and flour. Blend till thick/fluffy (I whip it in my stand mixer) and store in your pantry. If it gets warm and starts to separate, just give it a stir with a spatula before you use it again. I think it applies best with a pastry brush.
ReplyDeleteUsing this is the only way I can ever get those mini bundts out of the pan intact.