Sometimes its the simple things in life that make life memorable. If you read this blog often, you probably now that am a working mom to two daughters, Celine who is 27 months & Sophia 8 months old. Today, i’ll share with you something about Celine. She helped me bake this cake. She really did. She helped cream the eggs and sugar, add the eggs, squeeze the lemon juice & add the yogurt. She had fun licking the bowl, but what kid wouldn’t do that?
Since i started this blog celine has been watching. She is the one who sits on the kitchen floor near the oven waiting for the cake to be done. She is the one licking the spatula while i decorate the cakes. She is the one sitting while I shoot the cake, waiting for the first slice. but honestly she is not always just “sitting and waiting”, I cant tell you how many time she has stuck a fork in the cake while I wasn’t looking. But its ok, she is my baby, and if my baby can’t mess up my cake, I don’t know who can. (I cried once when she dropped my two layers frosted carrot cake to the floor, but that’s another story)
This lemon bundt cake reminds me a lot of the time I was pregnant with Celine. Am not sure whether my sweet tooth has to be ashamed of this, but when I was pregnant with her, this cake was the only dessert I could have. I became nauseous at the thought of chocolate or vanilla or even caramel. I added lemons to everything, even to my water.
Attacking my Tunisian citrus almond cake
Waiting, so she can grab a blueberry muffin
Sticking a fork into a cake that never made it to the blog
Oh, and Celine, she loves lemons as much as I do. I once heard that children develop their taste buds in the womb. This would explain why she loves lemons so much.
Celine, being coy not to crash the lemon cake.
So lets talk about this lemon cake.Saying that this is a moist cake would be an underestimate. Even if you’re not a lemon cake person, this cake is for you. the lemon flavor is very subtle, yet the cake is not overly sweet,
I used Dorie Greenspans method to rub the lemon into the sugar before creaming into butter – this will infuse the flavors. This step is mandatory in this recipe if you want to get the best smelling lemon cake ever.
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 10 servings
Ingredients
- 3/4 cup (200 g) unsalted butter,
- 3 cups (345 g) all purpose flour
- 2 tsp baking powder
- 2 tsp kosher salt
- 2 cups (400 g) white sugar
- Zest of 5 lemons, finely grated
- 4 large eggs
- 1/2 tsp vanilla extract (optional)
- 1 cup (235 g) yogurt
- 1/4 cup fresh lemon juice For the Glaze
- 1/8 cup (31 ml) fresh lemon juice
- 1 cup (115 g) powdered sugar
Steps
- Preheat oven to 180C / 350F / Gas mark 4. Butter and flour a 12 cup bundt pan, make sure all the sides and rim are buttered well, my pan was not non stick and I had no problem removing the cake from the pan (baking spray works also).
- In a large bowl, combine the flour, baking powder and salt. Set aside.
- Place the sugar in the bowl of your stand mixer. Use your fingertips to rub the lemon zest into the sugar. Add the butter, use the paddle attachment to cream the butter and sugar.
- Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix for 3 minutes on medium high speed.
- Add 1/3 of the dry ingredients alternating between the dry ingredients and the wet, beginning and ending with the dry ingredients.
- Pour into the prepared baking pan. Bake in the center of the oven for 60 – 65 minutes, or until a skewer inserted turns clean with few moist crumbs.
- Once done, remove from the oven, place on a wire rack to cool for 15 minutes. Then place a plate on top of the bundt pan, hold the plate with one hand and the cake pan with another, use oven gloves, if needed, and turn the pan upside down. Remove the pan, and let the cake to cool completely before decorating.
- To make the icing, combine the powdered sugar and lemon juice. Mix until combined.
- Pour on the cooled cake. Allow the icing to set for 20 min at least before serving.
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