There is just something really special about a bundt cake don’t you think? Every one of them looks like a celebration just waiting to happen . . . I have three bundt pans. Two Nordic ware pans (Cathedral Window, Fleur de Lis) and a regular ordinary bundt pan. These special pans have the ability to lift what is an ordinary cake up to the greatest heights, simply by virtue of their beauty! This Zesty Lemon Pound Cake is anything but an ordinary cake however! Lemon and bundt are a beautiful combination. No question about it.
Yes . . . admittedly it is a bit of a cheat as it uses a cake mix. I used a Betty Crocker Zesty Lemon cake mix as the base.
This gets beaten together in a bowl along with some milk and eggs (which you would expect) . . . it uses 3 large free-range eggs. I only ever use free-range eggs and I use RSPCA approved. It is one of my quirks of conscience . . .
There is no oil or butter involved . . . just a small pack of cream cheese. I used the full fat because that is what I had in the house. I cannot say how it would work with the low fat one. Probably alright, but that’s only a guess on my part . . . the cream cheese makes for a lovely dense and moist cake.
The zesty lemon flavour comes from the use of the finely grated zest of two large lemons. I use unwaxed lemons myself, but if you are using regular lemons, just wash them really well and then dry them off before zesting.
Even more flavour comes from the addition of fresh lemon juice . . . you can never have too much lemon flavour in my opinion . . .
This cake itself packs a triple whammy of lemon flavour . . . with the cake mix itself being a lemon cake, and then the abundance of the lemon zest and the lemon juice. YUMMO! I adore lemon . . . but that is not all . . .
Once the cake has baked and cooled, you whisk together a simple glaze of icing sugar and yes . . . more fresh lemon juice!!!
This gets spooned over the finished cake so that it can sink into every golden crevice of the finished cake, gilding and enhancing all the swirls and definitions of your chosen bundt pan, making them even more gorgeously beautiful. I don’t think this cake could get any better.
*Zesty Lemon Cake*
Makes one bundt cake (12 servings)
Moist and delicious with a lovely deep lemon flavour.
1 (425g) lemon cake mix (1 two layer mix)
240ml milk
85g cream cheese (3 oz pack)
the finely grated zest of two lemons
the juice of one large lemon
3 large free range eggs
For the glaze:
260g icing sugar, sifted
2 TBS fresh lemon juice
Preheat the oven to 165*C/325*F/ gas mark 3. Generously spray a large fluted non-stick cake tin with some low fat cooking spray. Set aside.
Put all of the cake ingredients into a bowl and beat on low for 1 minute, scraping the sides of the bowl. Increase speed to medium and beat for two minutes longer. Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in the pan for 10 to 15 minutes before turning out onto a serving plate or a cooling rack. Cool completely.
To make the glaze whisk the icing sugar and lemon juice together adding first 1 TBS of juice and then only the rest as you need it to give you a smooth thick glaze. Pour or spoon evenly over the cake and allow it to set. Store the cake loosely covered.
We have enjoyed it plain as it is, but I do think it would be lovely with some fresh berries and perhaps a dollop of softly whipped cream. I garnished it with some pastel green and yellow cake sprinkles. This cake shouts SPRING to me! I am not even sorry I used a cake mix for it . . . this cake is excellent just as is, mix and all. Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source:
https://theenglishkitchen.blogspot.com/2018/03/zesty-lemon-cake.html
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You used cake mix. Yuck!