Whenever anyone finds out that I have a food blog, the first question they ask me is “do you create your own recipes?” I never really have a straight answer. My husband says tell them yes! But to me, it’s more complicated than that.
So, here’s the long answer. No one really creates their own recipes (gasp!), I mean think about it. There are only so many ingredients that go into a cake to make it a cake. That’s why ingredients are not copyright protected (at least at the time of this entry). So odds are the recipe you’ve just made up without looking at a cookbook has already been printed. Sorry! Not to mention the fact that you might have already read so many cookbooks that you’re plagiarizing unintentionally.
I know that sounds crazy, but have you ever seen a movie, forgot you’ve seen the movie, but then once watching it again, can predict what’s going to happen next? Yep, mhm, you’ve just filled in from memory without initially realizing.
And then there’s my mother-in-law, she likes to look up recipes at allrecipes.com. She also peruses the reviews, but is annoyed when people change the recipe posted and then say the posted recipe was fabulous. To her it was not the same recipe, so from that perspective, I create my own recipes!
Sigh. Where are you all in the whole debate?
So let’s talk about cake. Not just any cake, but a moist lemon bundt cake. I love lemon, I think it goes back to my Grandma’s kitchen where she served the most amazing ladyfingers – soft, cakelike, and lemony.
Finding a moist lemon bundt cake sounds easy, but there were a lot of recipes, and a lot of changes before I landed on this one. I mention that it’s petite because it makes about 1/2 of a bundt pan. I have tried doubling this recipe without success – so I don’t recommend it!
Petite Moist Lemon Bundt Cake Adapted from Barefoot Contessa
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
1 cup sour cream
1 cup sugar
4 large eggs
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoon pure lemon extract
1/2 cup canola oil
1/3 cup fresh squeezed lemon juice (approximately 2 lemons)
Preheat the oven to 350 degrees. Spray a fluted bundt pan with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the sour cream, eggs, sugar, lemon zest, lemon extract, canola oil, and lemon juice until combined. Whisk in the flour mixture.
Pour the batter into the prepared bundt pan. Bake for 35-40 minutes, of until a toothpick tested in the center of the cake comes out clean.
Once the cake comes out of the oven, immediately pour all of the sugar syrup mixture onto the cake. I like to gently tilt the cake around to help the syrup get evenly distributed.
It will look like a lot of syrup, but don’t worry the cake with soak all of it in. Let the cake set for 10 minutes. Then turn the cake out onto a wire rack to cool.
Once cool, place a sheet of parchment or wax paper underneath the cooling rack, and then pour glaze over the top of the cake.
Then once the glaze has settled, transfer the cake onto a cake round or serving platter.
1/3 cup fresh squeezed lemon juice
2/3 cup sugar
Stir together gently in a small pot. Heat on the stove just until no longer cloudy. It should come to a boil and then about a minute later, turn off the heat. The bubbling should settle and the liquid should be clear.
1 cup powdered sugar
2 – 3 Tablespoons water or 7-up
Whisk together ingredients until smooth. I like the glaze on the thin side so that it dries completely.