I realize that this photo is terrible and I’m sorry about that. The cake looks messy and dry, but it is not!! And all those crumbs were sooooo good.
I use the words yum and yummy a lot. Delicious and scrumptious. I try to look up some thoughtful and eloquent synonyms but I can’t help but keep coming back to my original favorites. So this cake – yeah it is yummy, delicious and scrumptious. In addition it is perky and tasty. How can a cake be perky? I don’t know but it just is. This was a hit a few weeks ago at a friends dinner party. Everyone oood and aaahd at is tart goodness. After baking, you coat the cake with a lemon syrup that gets absorbed and once soaked through and cool, you glaze. Anything with syrup and glaze speaks moist and delightful.
Found this as I was looking through the King Arthur Flour catalog for some ingredients. The cake was featured at the top and said “Our 2017 Recipe of the Year is a lovely golden lemon cake, extra-moist and nicely tangy due to its fresh lemon juice glaze. Baking this cake in a Bundt pan turns it from everyday to special-occasion, perfect for everything from birthday parties to an elegant dinner. Our thanks to Maida Heatter, grande dame of delicious desserts, for the inspiration behind this recipe.”
So I had to make it.
I followed the recipe which you can find here. Oh, and there is a video too!
