Citrus is abundant in the grocery stores here. I’m a Midwest girl, so can someone tell me if this is the growing season for citrus? It must be. And I think the lighter flavors and scents are perfect for the first couple of months in the new year, when you want everything to be fresh.
When looking for a dessert recipe for a Sunday night family dinner, I came across this Lemon Bundt Cake recipe. It’s from one of my favorite cookbooks, The America’s Test Kitchen Healthy Family Cookbook.
I picked this cookbook up at Costco a few years back and I adore it. The recipes are all things I would actually make and my family will actually eat. Lots of cooking basics are included too, which I appreciate.
Here are the ingredients needed for this lightened-up version of Lemon Bundt Cake:
- 3 c. cake flour
- 2 c. sugar
- 1/4 c. grated lemon zest plus 2 T. of fresh lemon juice
- 1 t. salt
- 1 t. baking powder
- 1/2 t. baking soda
- 1 c. whole milk at room temperature
- 3 lg. egg yolks
- 1/4 c. vegetable oil
- 4 T. unsalted butter, melted and cooled
- 1 T. vanilla extract
- 3 lg. egg whites
- Pinch cream of tartar
- 1 c. powdered sugar
- 2 T. fresh lemon juice
- 1 t. fresh lemon zest
- Preheat oven to 350 degrees and coat inside of Bundt pan with baking spray with flour.
- Whisk the flour, 1 1/2 c. of sugar, lemon zest, salt, baking powder, and baking soda together in a bowl.
- In a separate bowl, whisk together the milk, egg yolks, oil, melted butter, vanilla, and lemon juice.
- In a large bowl, whip the egg whites and cream of tartar using an electric mixer on medium-low until foamy. Increase mixer speed to medium-high and whip whites until soft and billowy. Gradually whip in the remaining 1/2 c. of sugar and continue to whip until the whites form glossy, stiff peaks. (My peaks were more soft than stiff, because I’m impatient, but the cake still turned out fine.)
- Whisk the milk mixture into the flour mixture. Fold the egg whites into the batter.
- Pour batter into prepared pan. Bake the cake on a lower-middle rack in the oven for 40-45 minutes, or until a toothpick instead into the center comes out with a few crumbs attached.
- Let the cake cool in the pan for 10 minutes and then flip onto a wire rack and let sit until completely cool.
- Whisk the three glaze ingredients together until smooth and drizzle over the cake.
Are you using citrus to cook with this winter?