What a shy Spring this one has been! After suffering through the monotonous months of the new year, this bashful beauty has blossomed and with it the preferred climate for baking and beering!
My unused, unspoiled, window wearing new kitchen has been crying out for this dawdling domestic to get her act together and use the pearly white appliances. I could feel the bored bowls, sleepy spoons, and distressed drawer of baking equipment getting more annoyed with each dessert-less day.
I suppose it was the lazy way Spring lingered in, but once that pleasant April air breezed through, and that sparkling new Bundt pan peeked out of the cupboard, I knew it was time.
How could I have denied myself this lemon laced lady killer?
After perusing the produce section and finding lemons 6 for a dollar, it was settled. Also, there is something very sophisticated and proper about a sculptured citrus cake in the Springtime. I would imagine one wearing ivory gloves while delicately dishing out this dessert, and enjoying with tiny lustrous utensils.
Look how beautifully these citrus sisters go together, a match made in lemon heaven.
However, I do have to admit that perhaps this was not the most elegant aperitif to dance alongside the bold Bundt. For this one it did not matter what was in the glass, but simply what was painted onto its svelte body.
Plus, how could I have added beer to the apricot glaze for that added hop and dark caramel color?
This was a delightfully easy recipe which resulted in simple, delicious and bright flavors perfect for welcoming the sun back on the streets.
Classic Lemon Bundt
Preheat oven to 350°.
Spray 12″ Bundt pan with non-stick baking spray (unless you were lucky enough to get a NordicWear nonstick Bundt pan for your birthday, then don’t even worry!) Whisk baking powder, salt, and flour in a medium bowl.
Combine sugar and lemon zest in a large bowl, using your fingers, rub together until lemon sugar is well blended. Much like a sandy beach feel here.
Add softened butter to lemon sugar mixture. Using an electric mixer on high speed, beat until mixture is light and fluffy. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy.
With the speed on low add dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with dry ingredients.
Pour batter into prepared Bundt pan.
Bake cake until golden brown and a toothpick comes out clean, about an hour. Let cake cool for ten minutes and flip over and release onto a cutting board or fancy plate.
For the glaze:
Combine preserves and lemon juice in a small saucepan (I added a couple splashes of my second beer here). Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher. Pour that all over your beautiful bodacious cake!
Recipe adapted from