Spring-time Lemon Bundt – A Baking Date with Charlie

lemon-bundt-fp400xp-5

As promised, here is part two of the lovely sleepover Charlie and I shared out at the farm.
We both love very similar things – simple things, and baking is definitely one of them. Our plans post-breakfast were simply “enjoy the sunshine” and “bake a cake”, and that is exactly what we did.

lemon-bundt-fp400xp-7

The gardens are so beautiful in the spring, and what better way to enjoy some gorgeous blooms than atop a tangy moorish bundt. This cake is packed full of lemony goodness and is so incredibly tangy, you’ll want to make it again and again. I’m not the biggest sweet-tooth despite what y’all may think, so I prefer a drizzle of icing as opposed to a flood or a mound of frosting – this gives some extra sweetness and lemon goodness without taking away from the depth of the spelt flour.

lemon-bundt-fp400xp-10

I think this may be up there as one of my favourite cakes – which is a big claim, considering it sits beside Carrot Cake, Oma’s Linzertorte, and a towering Black Forest.
There is just something about a Lemon cake, they are the essence of spring and they are always a wonderful choice for afternoon tea. This cake has lemon packed into it in three different elements; first is juice and zest in the cake batter, second is juice, zest, and pulp in a simple syrup, and third is an icing using the simple syrup and some more zest for good measure. It really couldn’t get any more lemony if it tried!


Triple Lemon Bundt Cake 

Prep Time: 30 Minutes
Cooking Time: 35-45 Minutes
Makes 1x Traditional Bundt (I used my Nordic Ware Anniversary Bundt pan)

Ingredients:

For the Cake:
– 2 1/4 Cups White Spelt Flour
– 1/2 Cup Almond Meal
– 1 Cup White Sugar
– 2 Teaspoons Baking Powder
– 1/2 Teaspoon Baking Soda
– 2 Tablespoons Lemon Zest
– 1 Cup Soy Milk
– 3 Teaspoons Apple Cider Vinegar
– 1/2 Cup Apple Sauce
– 1 Cup Coconut Oil, Melted
– 1/2 Cup Lemon Juice

For the Syrup:
– 1/2 Cup White Sugar
– 1/2 Cup Lemon Juice
– Zest of 1 Lemon

For the Icing:
– 6 Tablespoons Lemon Simple Syrup
– 1 Cup Confectioners Sugar

Method:

For the Cake:

  1. Pre-heat your oven to 170°C/325°F, and grease your bundt tin of choice with a dab of melted coconut oil.
  2. Firstly in a small glass/measuring jug, combine your milk and apple cider vinegar, and leave to sit whilst you prep your dry ingredients – this will give it a chance to thicken up nicely. Whilst that’s happening, in a large mixing bowl combine all the dry ingredients, and whisk well to incorporate and set aside.
  3. In a smaller mixing bowl, combine all wet ingredients including your milk/ACV mix – and mix well. You want to whisk REALLY well from the get go otherwise the coconut oil will solidify and separate, I use a hand mixer to make this easier! You could also use a blender, or just get a bit of an arm workout.
  4. Once your wet mix is good to go, make a well in your dry mix and pour that wet mix right on in. Fold to combine, remember not to over-mix!
  5. Pop the bundt in the oven, and leave to cook for around 35-40 minutes, though it may take a tad longer. Just test it, when a skewer comes out clean it’s done! Set aside ready for your syrup.

For the syrup:

  1. In a small saucepan, combine the sugar and lemon juice and bring to the boil. As soon as it starts to bubble, reduce the heat to a simmer and stir frequently until all the sugar has dissolved. Pop your lemon zest in, and voila! Lemon Simple Syrup.
  2. Before you go and soak your cake in this sweet lemony goodness, put aside around 6 tablespoons to use later for you icing drizzle.
  3. Whilst the syrup is still warm, get it on you cake! I like to use a spoon to make sure I evenly soak the top, and also I like to spoon in down the sides of the tin so the outside is fully soaked. Just go nuts! It’s a lemon cake after all, can’t have too much lemon! When you think you’ve drenched it enough, pop it aside to cool completely before icing.

For the Icing:

  1. In a small bowl, combine the icing sugar and the syrup – best to add the syrup a tablespoon at a time until you get your desired consistency! If you run out of syrup and need more liquid, fresh lemon juice will work a treat.
  2. When the cake is completely cool – stick a cooling rack on top, hold on tight to the rack and tin, and give it a good flip. It should come out nice and easy! You can also do this on a plate if you’re ready to decorate!
  3. Go nuts with whatever decorations you like, or simply dig in!

This cake is lovely served with a cup of tea in the afternoon sun, or if it’s too warm for that a glass of sweet tea will do just fine!
I hope you enjoy, and if you do make it and share a photo please let me know! I love to see people’s baked creations.

– Persephone

lemon-bundt-fp400xp-3

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: