When the weather starts cooling, it becomes all the more appealing to retreat to the kitchen, warm up the oven and bake something delicious. If I have extra time, I will go all out and spend the afternoon making some easy-to-freeze cakes, that I know will be ready anytime. Such an afternoon happened recently and one of SWEETTABLESCAPES creation was this massive and massively-yummy Buttermilk Bundt Cake with Lemon from Food and Wine Magazine.
- 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
- 3 1/2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon fine salt
- 1/2 teaspoon baking soda
- 3/4 cup vegetable shortening, at room temperature
- 2 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- 3 tablespoons fresh lemon juice
- 1 cup confectioners’ sugar
- 1/2 teaspoon finely grated lemon zest
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon unsalted butter, melted
- Pinch of fine salt
- MAKE THE CAKEIn a stand mixer fitted with the paddle, beat the 1 1/2 sticks of butter with the shortening at medium-high speed until smooth.
Add the granulated sugar and beat until light and fluffy, about 2 minutes.
- At medium speed, beat in the eggs 1 at a time until just incorporated, then beat in the vanilla;
- scrape down the side of the bowl. Beat in the dry ingredients and buttermilk in 3 alternating batches, starting and ending with the dry ingredients.
- At low speed, beat in the lemon juice.Scrape the batter into the prepared Bundt pan and use a spatula to smooth the surface. Bake in the middle of the oven for about 1 hour and 15 minutes, rotating the pan halfway through baking, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a rack for 30 minutes, then turn it out on a platter or cake stand to cool completely.
- MAKE THE GLAZEIn a medium bowl, whisk the confectioners’ sugar with the lemon zest, lemon juice, butter and salt until smooth. Drizzle the glaze over the top of the cake, letting it drip down the sides. Let stand for 20 minutes until the glaze is set. Cut the cake into wedges and serve.