It is always amazes me how easy it is to fall into bad habitats. Good habits are so difficult for me to stick with if they are longer than a month, but bad habitats never seem to go away. For example, I walked the dog everyday for a few weeks and once I stopped, I've been unable to start again.
One habitat I look back on with awe and wonder is my past baking schedule. When I first started this blog I was posting 3 recipes a week. THREE!!! That seems crazy to me now when I can barely get out 3 recipes a month. New jobs, grad school, and life certainly have a way of interrupting baking habits.
Now that I am baking semi-regularly again, all the joy of my past habitat are back. Take this bundt cake for example - there are several components and I didn't know how the finished product would taste until I served it, but it was perfect! Like absolutely perfect!
The inside was moist and tender, sweet without being too sweet. There is so much flavor from the 10 lemons and the almond flavor is a lovely compliment to the lemon. The glaze is crunchy and provides something to sink your teeth into before the soft cake. The secret here - lots of lemons and the syrup. No tricks, just a solid, tasty cake!
Lemon Almond Bundt Cake
Adapted from Baked Occasions
Yield - 12-14 servings
1 cup (2 sticks) unsalted butter, melted
10 lemons, zested and juiced
2 3/4 cups sugar
1/2 cup canola oil
3 tablespoons dark rum
2 tablespoons pure lemon extract
3 large eggs
3 egg yolks
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup heavy cream
1/3 cup sugar
1/4 cup lemon juice
2 tablespoons dark rum
1/4 cup toasted almond slices
4 tablespoons lemon juice
2 teaspoons almond extract
2 1/2 cups powdered sugar
1 lemon, zested
Preheat the oven to 350 ˚F. Generously grease and flour a 10-cup bundt pan. Set aside.
Cake - Melt 2 sticks of butter and let cool slightly.
Zest 10 lemons and then juice then. Set the juice aside for the syrup and glaze.
Add the sugar and lemon zest to the bowl of a stand mixer with a paddle attachment. Massage the lemon zest and sugar together.
Add the melted butter, oil, rum, and lemon extract to the sugar and mix on medium-low until well combined. Add the eggs and yolks and beat until well incorporated. Scrape the bowl as needed.
Sift together the flours, salt, and baking powder.
Add the dry ingredients in three batches alternating with two additions of the heavy cream. Beat in slowly until well combined.
Pour the mixture into the prepared bundt pan. Bake for 55-60 minutes until a skewer inserted comes out clean. Make the syrup while the cake bakes.
Let the cake cool for 30 minutes in the pan on a wire rack before removing from the bundt pan. Use a skewer to poke holes throughout the top of the cake.
Syrup - Add the sugar, lemon juice, and rum to a small saucepan and bring to a boil. Let the mixture simmer and reduce. When it is thick and syrupy, remove from the heat and let cool slightly.
Use a pastry brush to place the syrup on the sides and the top of the cake. Keep brushing until all the syrup is used up.
Let the cake cool completely before adding the glaze.
Glaze - Toast the almond slices in a dry saute pan until light brown.
Whisk together the powdered sugar, lemon juice, and almond extract. If the glaze is too thick and not pourable, add more lemon juice.
Pour the glaze over the top and gently push down the sides. Sprinkle the toasted almonds over the top.
Zest one lemon and sprinkle the zest over the almonds. The glaze will firm up in about an hour.