We return this week to our regularly-scheduled programming: Baked, Occasionally. The series where Shannon from A Periodic Table and I bake our way through Baked Bakery’s latest cookbook: Baked Occasions. Each month we will bring you a new recipe from the Baked Occasions cookbook. This month’s winner? Ultralemony Bundt Cake with Almond Glaze.
This month’s decision was exceptionally difficult, as we could have made any of the May options in the book and been equally happy with any of them. With options like Strawberry Layer Cake In fact, we almost made more than one, but then I talked myself back off that ledge and decided that, with Spring in full swing that we would dive face first into the Ultralemony Bundt Cake with Almond Glaze. This cake is filled to the top with slap-you-in-the-face lemon flavor and accented with just a slight hint of almond that works beautifully with its bright, citrusy flavor.
A mixture of all purpose and cake flours gives this cake an extremely tender crumb while still keeping it sturdy enough to move around without problem. I took my to the thinner side and ended up regretting it. So even if you think your glaze might be a bit too thick, so long as it’s still easily pourable just stick with it and it’ll make for a thick, beautiful glaze.
I was also not prepared for how brown the cake would be and almost panicked near the end of baking when I saw the bottom of the cake. Once I cracked open the book, however, their cake is even much browner than mine, so don’t be afraid. If you start to get nervous, just place some aluminum foil over the cake during the final ten minutes or so of baking.
In the book, the Baked guys say that some people complain that this cake is “too lemony” to which I would say… then why are you eating something called “ultralemony cake”?
What I liked:
- Flavor: This cake has an amazing bright, strong, citrusy flavor that is somehow perfectly accented by the hint of almond in the glaze. That being said, if you have allergies, feel free to skip the almond and sprinkle the cake with some candied lemon peel or just a few sprinkles instead!
- Ease: Life is hard sometimes and I would be lying if I said the ease of this cake recipe didn’t factor into my choice this month. It’s so easy to make!
What I didn’t:
There’s really nothing that I didn’t like about this cake! If I had to pick something, I guess it would be…
- Lemon Waste: This cake uses like a million lemons (or 10, I lost count), and I felt bad that a lot of them were going to be wasted. Slice your extra lemons and make some infused water or throw them down the garbage disposal to freshen it up. Also, did you know that if you throw a lemon chunk into your blender with warm soapy water it works wonders for cleaning it? Just some tips…
- Arm Fatigue: Zesting lemons can be really hard on your arm, so you’ll get a really good work-out but you might have to take a few breaks in between. If you end up short a lemon, your cake will probably survive, but try to stick it through (or enlist some help from a significant other, small child, or neighbor. If you promise them cake as a reward they may be willing to help!)