So, what do you take as a dessert to a family reunion that will withstand traveling, the warm weather of summer and still offer a fresh light flavor?
This refreshing lemon-flavored Bundt Cake with Lemon Buttercream on top is just the recipe to bring to a gathering of faraway relatives that we see at least annually. This cake is not too heavy like some Bundts can be. Its double lemon flavor is light enough to enjoy with coffee, even after a hefty plate of Scandinavian hotdishes at a family reunion luncheon.
The weather outside was pretty warm that day. But the AC inside the big community center made it comfortable for all ages to sit around, enjoy the family made recipes on display, talk about the old days and the oldsters’ health concerns plus, to entertain the youngsters. It’s amazing how many of my hubby’s family are in their 80’s and 90’s…and they get around extremely well – not a cane by any of their chairs! It must be that hardy Norwegian heritage with a bit of tough hillside dairy farming tossed in.
I love making Bundt cakes since they freeze so well before frosting and decorating them. I make them a week ahead, double wrap in clingy plastic wrap and then in foil. The Bundt goes into a sealable plastic bag, then into the freezer. Let it thaw overnight the day before I frost, decorate and deliver it to the event.
Bundts are so easy to make. Mix the ingredients and bake. Frost if you like or sprinkle it with powdered sugar. I personally like them frosted, but they do not need to be completely frosted. Pour the frosting on top so it drips down the sides. If your family like sprinkles or flavored chips on top, go for it. It’s as easy as that!
This recipe serves 10-20 people, depending on the size of the slices.
Prepare your 10-12 Cup Bundt Baking Pan:
-Generously brush butter all over the inside of the 10-12 Cup Bundt pan, paying special attention to all the crooks and crannies to make sure all are covered.
-Lightly sprinkle flour all over the butter, making sure the entire inside of the pan is covered. -If there are any spots absent of flour, you’ll need to brush those spots with butter and sprinkle more flour. Turn the Bundt pan upside down to tap out any excess flour.
-If there are any spots that are absent of butter and flour, there could be pockets of baked cake that stick in the pan.
Gather up the Bundt Ingredients:
16 T Butter, soft
2 C Sugar
4 Eggs, room temp
½ t Vanilla extract
¾ t Lemon extract
3 C Flour
2 t Baking powder
¾ t Salt
1 C Milk, whole
Gather up the Lemon Syrup Ingredients:
1/2 C Water
1/4 C Sugar
1/8 t Lemon extract
Gather up the Lemon Frosting Ingredients:
1/3 C Butter, soft
1/3 C Shortening, white
3-4 C Powdered Sugar
3-4 T Heavy cream
½ t Lemon extract
Gather up the Garnish Ingredients:
1/4 C Lemon flavored chips
1 T Colorful summer sprinkles
Mix and bake your Bundt:
-With an electric mixer and large bowl, beat the soft butter and sugar until light and fluffy.
-Beat in the eggs, one at a time, scraping down the sides of the bowl each time.
-Stir in the vanilla and lemon extracts.
-In thirds and alternately, stir in the flour, baking powder and salt (sifted in) and the milk. When you add the milk, the batter may look a little like it’s curdled. That’s okay. Scrape down the sides after each addition.
-Pour the batter into the buttered and floured Bundt pan. Even out the batter on top.
-Bake at 350F degrees for 50-70 minutes. I begin checking with a clean toothpick test at the 50-minute mark. I also rotate my Bundt pan 180 degrees since my oven can bake a little unevenly.
-Test for doneness with the toothpick test. I use a clean toothpick to stick into the thickest parts of the cake. If it comes out clean, it’s done.
-When you take the cake out of the oven, let it set in the pan for 10-15 minutes.
-While the cake is still warm, "paint" it with lemon sugar water to give it another layer of sweet lemon flavor. Let it sit to soak in.
-Then invert it onto a cooling rack.
Mix up the Lemon Syrup:
-This is an optional step. I like this extra layer of lemon flavor, with a little bit of sugary edge.
-In a small microwave safe bowl, whisk the water and sugar.
-Heat it for about 20-30 seconds to heat and dissolve the sugar.
-Take the bowl out of the microwave and add the lemon extract.
-While the cake and the lemon syrup are still warm, use a small food safe paint brush to distribute the syrup around the top of the Bundt cake, allowing it to drip down the sides.
-Cool the cake completely before frosting it.
Beat up the Lemon Frosting:
-First, with an electric beater, cream the soft (not melted) butter and shortening together in a mixing bowl. I like to use my stand mixer so I have a large, tall bowl that can control the large amount of powdered sugar I’m beating in. NOTE: I add half butter and half shortening since the shortening will give the frosting a little more body, especially in warmer weather.
-Slowly add part of the powdered sugar. I add it in three different steps and beat on low so as not to spray the sugar around the room.
-If you like you can add the flavor extracts in between with a little of the heavy cream.
-After the powdered sugar has “calmed” down and is not apt to blow all over your kitchen, add more heavy cream and turn the mixer on medium to high and beat for about 3 minutes. -The longer you beat it the fluffier it will get, incorporating more air into the mixture.
-Add more heavy cream depending on how thin or thick you want the frosting. I like it a little fluffy, but not too thick. If the weather is very hot out, you might want it a little heavier.
-The frosting does not need to be spread all over the outside of the cake. I pour it around the top and let some of it flow down the sides. If it’s thicker, then I kind of push some of the frosting down the sides for some uneven “swags.”
-Sprinkle with lemon chips (like chocolate chips), sprinkles or even fresh lemon zest. You might need to lightly press them into the frosting in order for them to stay on top of on the sides.
Storage:
-Freeze the unfrosted Bundt for up to a month. Double wrap it with clingy plastic wrap and aluminum foil. Then seal it in an airtight plastic bag.
-Sometimes I cut the cake in big slices, wrap each in clingy plastic. Then they all go into an airtight container in the freezer. This gives me a chance to grab a piece when we need them. -I’ll drizzle some icing over the top and enjoy with ice cream.
-After frosting the cake, I keep it covered in a Bundt Cake Keep at room temp for up to 3-4 days.
At our family reunion, my hubby’s cousin and his family made homemade vanilla ice cream. It was the best I had ever eaten…especially alongside my slice of Lemon Bliss Bundt Cake. However you garnish your Lemon Bliss Bundt Cake, “Make your own Memories!”
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