This cake feeds into my obsession with Bundt cakes. Combined with Larry’s obsession with lemon desserts, I believe I’ve found the perfect cake for this household.
I initially had mixed feelings about the cake. It gave me all sorts of fits – the ten lemons yielded a third of the zest expected (I stuck with that amount, and it was plenty lemony), I barely had enough lemon extract, the cake overflowed a bit in the oven, and then it had the nerve to stick to the pan.
Luckily, by the time I finished soaking the cake with the lemon-rum syrup and then added a generous amount of lemon glaze and sliced almonds to the top, it looked halfway decent so I went ahead and took it to work.
All is forgiven, cake. You’re delicious. Moist and dense, almost like a pound cake. And sooo lemony.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Ultralemony Lemon Bundt Cake with Almond Glaze (Baked Occasions, p. 113)
So jealous of your lemon tree! I loved this cake!
It’s that godforsaken Heritage Bundt pan, isn’t it! I swear, it is so hard to make a successful cake in that pan that neither sticks nor overbakes. I learned my lesson with the Tunnel of Hazelnut Fudge Cake, and now I just use the classic Bundt because there’s no drama. Still, I’m glad you liked the cake so much– it is super yummy. :)
I couldn’t see any evidence of the cake sticking to the pan – it looks perfect!
I agree! It looks delectable and just perfect :)