Last Saturday we had plans to go out to dinner with friends, so I had planned to make it a cheat day. While I usually have a hankering for something chocolately when I have dessert on a cheat day, I had decided well in advance that this time I wanted to make a bundt cake . . . specifically a Lemon Cornmeal Bundt Cake that I have made a few times before. It is probably my favorite non-chocolate dessert. It kind of reminds me of a lemon glazed donut . . . crispy on the outside, moist on the inside.
Remember, food photographer I am not! In fact, it wasn’t until after I had made the cake that I remembered I should take pictures for the blog! I made this on Friday night because it truly does taste better after sitting for awhile. I think it has to do with the sugary lemony glaze soaking into it. Yummers!!
I wish the knife was not on top of the cake in this picture. It looks menacing. But then again maybe it warns people to stay away, because the cake is MINE! I also wish I could say I took this picture at 6pm on Saturday, but realistically it was probably more like 9:00am. #mattyhadsometoo
And yesterday morning I laughed when this popped up on my Facebook feed. Apparently I thought it was yummy enough to document even 3 years ago!
Ok, so here’s the recipe. It originally came from a Woman’s Day magazine.
1. I don’t use the cooking spray with flour. I just use Pam spray. However, I used to have trouble getting the cake to come out cleanly, and Matty suggested I wait to spray the pan until right before I’m going to pour in the batter so that the spray doesn’t have a chance to run down the sides and pool at the bottom. #smartman
Also, while we are talking Pam spray techniques. Years ago my friend Erica totally revolutionized the way I spray pans. I used to try to get the pans down into the sink so that I could spray them generously without getting spray oil all over the countertops and everything on them. Erica suggested opening up the dishwasher and spraying the pan in the dishwasher. DUH, right?! Why didn’t I think of that! #thankserica
2. I feel like I usually get about a tablespoon of zest out of one lemon. When I make this cake I usually zest two lemons and put all of the zest in, and even then it’s not too overpowering. You can’t have too much lemon!
3. It suggests using either buttermilk or plain yogurt. I always use plain Greek yogurt.
4. Regarding the glaze . . . do it while the cake is hot. Use a pastry brush to brush it on, and even when you have glaze left and you think you’ve used enough . . . keep going!!
5. The last sentence says to cut it into thin pieces to serve. Cross out thin and put extra-thick! Who wants to eat a thin piece of cake?!
And for those of you who stuck around til the end, here’s a pic of what I get to see after nap time every day! This is also similar to the face she made when I gave her a bite of the bundt cake. Yes, I let her try it . . . she’s my daughter so she has to develop her sweet tooth early on! 😉 #justonebite