Help please with finessing this lemon bundt cake (frosting, however, is awesome as is:)

D

deb-in-mi

Well-known member
We love lemon and the picture of this cake was so beautiful that I had to make it. The cake, however, was a bit of a disappointment. It is a heavy, dense cake - which I have no problems with. But it tended to be on the dry side. Any idea how to turn this into an awesome cake too?

Thanks so much,

Deb

Lemon Bundt Cake with Awesome Frosting

Prep: 35 min. Bake: about 60 min. Makes: 16 servings

Cake:

3 lemons

3 cups flour

3/4 tsp. salt

1/2 tsp. baking soda

2 cups granulated sugar

1 cup butter (2 sticks), softened (I use unsalted)

4 large eggs

1 tsp. vanilla extract

1 cup buttermilk

Frosting:

2 cups confectioners’ sugar

1/2 cup butter (1 stick), softened (unsalted)

4 oz. cream cheese, softened

2 T. fresh lemon juice

1/2 tsp. vanilla extract

Preheat oven to 325 F. Grease and flour 12-cup Bundt pan.

Cake: From lemons, grate 2 T. zest and squeeze 3 T. juice. Mix flour, salt, and baking soda. In bowl, with mixer on low speed, blend sugar and butter. On high, beat 3 minutes. On low, beat in eggs, 1 at a time, and vanilla. Beat in flour mixture alternatively with buttermilk. Fold in zest and juice; spoon into pan. Bake 60 to 70 minutes. Cool in pan 15 minutes, then invert onto rack.

Frosting: In bowl, with mixer on low speed, blend sugar, butter, and cream cheese. Beat in juice and vanilla. On high, beat until fluffy. Spread over cake.

Good Housekeeping, March 2006

 
Two suggestions, deb

I might try 1/2 cup oil and 1/2 cup butter instead of a cup of butter for one thing and possibly try using sour cream instead of buttermilk. I really don't know the results without trying it but those ideas came to mind immediately.

 
Great ideas - thank you

I especially like the 1/2 oil 1/2 butter combo (I want to keep the tang of the buttermilk if possible). Cakes made with oil are so wonderfully moist.

Thanks so much,
Deb

 
While warm, brush on Maida Heatter's Lemon Glaze before icing to moisten and tang it up a bit.

From her White Pepper Ginger cake:
You may need to cut down on the sweetness of the icing, though.

LEMON GLAZE:
(this should be mixed as soon as the cake is put in the oven)

Stir 1/3 c lemon jiuice and 1/2 c sugar together
and let stand while the cake is baking.

When the cake is removed from the pan, stir the glaze and with a pastry brush, brush it all over the cake, including the hole. Let stand until cool. Transfer to a platter.

 
i love southern living's cream cheese poundcake>>

it is very dense, but very moist. Maybe try adding 3 oz softened cream cheese into the butter mixture.

 
Here's one from Southern Living, circa 2001 > > >

Cream Cheese Pound Cake

1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Yield: 1 (10-inch) cake


Southern Living, NOVEMBER 2001

 
Too funny. This is the pound I always make...

but I add chocolate chips to it. Also, I glaze it with semi-sweet chocolate and white chocolate.

Perhaps I can simply add the lemon juice and lemon zest to this recipe - keeping everything else the same. I'll try this next time:)

Thanks Steve 2 and Michelle

 
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