Halfway into the month, and this is my fourth Bundt cake. I was hoping to have made more by now, but it’s more a matter of what people’s stomachs can absorb rather than time. I’m overloaded (in a good way) with Meyer lemons right now, so this cake is the result. It’s tasty.
I’m learning that my Bundt cakes seem to need quite a bit less time in the oven than the recipe says, even though my oven temp is right on. I’m pretty sure it’s my dark Bundt pan, and have decided to order a new one from Nordic Ware. I think this cake could have cooked slightly less, but it’s got a great flavor and I love that it’s a little lighter in calories thanks to whipped egg whites, oil, and a smidgeon of butter. Find the recipe here.
- Lemon Bundt Cake (The America’s Test Kitchen Healthy Family Cookbook, p. 460)
