Friday, May 13, 2022

Lemon Sour Cream Bundt Cake

  

My Lemon Sour Cream Bundt Cake is tangy with lemon flavours, and has a firmer texture to it, which is essential for a Bundt cake. Pouring lemon juice over the cake when hot from the oven is the final touch to ensuring very citrussy flavours, which we all love. I removed the warm cake from the tin without any problems, and let's be honest this is every cake makers concern, that it will be difficult to remove their baked cake from the Bundt tin. No worries with this recipe though, it's the perfect no fuss dough consistency for Bundt cake cooking. If however the cake didn't come out of the tin well, and ended up in pieces, heaven forbid, just turn it into a delicious trifle. I promise this won't happen though if you prepare your tin properly. Preparing the cake tin meticulously for a Bundt cake is essential to ensuring it removes cleanly from the tin. More of that later.

As I write this, we are in the middle of quite the rain event here in North Queensland, which isn't conducive to perfecting the icing on the cake. 350 millimetres was forecast, so far we've only had close to 120 mm over a few days, but it's raining again today so there's lots of humidity and moisture in the air even when it's not raining. The cake was all I wanted it to be, and it rose perfectly, but the icing needed to be a lot thicker as the extreme humidity and moisture in the air meant that after a while it just soaked into the cake. I wanted the icing to dribble delicately down the sides of the cake to accentuate the bundt shape which it did, however I resisted adding more and more icing sugar as I thought it might be too sweet. So photogenically it's not brilliant, but taste wise it is. That's what really counts isn't it? I also didn't have a lot of time to play with it, as my wonderful friend Julie was visiting for the day, up from NSW, Mr. HRK aka barista, already had the coffee machine on, so the cake was begging to be eaten. That's real life in my kitchen.

The other option is to serve it sprinkled with icing sugar which is also very effective for this kind of cake, however the icing sugar would have just soaked into the cake in this humidity. If I was working in a perfect world and a  professional kitchen and not working as a home cook and blogger, the air-conditioners would be turned on eliminating the humidity problem completely, however it's not a perfect world here in North Queensland, pretty darned close though.

Still tastes great

Bundt cakes have a firmer consistency than a lot of cakes and so they release from the tin very easily. They are called Bundt cakes because they are baked in a fluted style of tin with a hole in the middle which originated in America, however the denser type of cake mixture has more European roots from countries such as Germany. My tin isn't as fluted as some of the ones out there so the Bundt shape isn't as obvious. By any standards though it is a delicious cake and takes 1 3/4 hours to bake in the oven because I chose to make a high cake. 

The trick is to prepare the Bundt tin properly to ensure the cake just falls out easily when required. I coated the tin with butter, or oil would be ok as well, every nook and crevice needs to be coated, lined the base with a circle of baking parchment carefully cutting a hole in the middle to fit, and then sifted flour over the buttered surface, before shaking off the excess. Easy peasy. However if you are a bit nervous about using a Bundt tin, and there's no need to be with this recipe my friends, I've also baked this cake using a 23 cm round springform cake tin, and it turned out perfectly. 

Equipment: a 23 cm Bundt Tin, or a 22-23 cm springform tin

Serves 8-10

Preheat your oven to moderately slow (160 deg. C-170 deg. C)

Ingredients:

250 g butter at room temperature

2 1/2 cups castor sugar

2 cups plain flour

1/4 cup Self Raising flour (if you make your own SR flour, this is 1/4 cup plain flour + 1/2 teaspoon baking powder)

3/4 cup sour cream

2 teaspoons grated lemon rind

6 eggs at room temperature

1/2 cup lemon juice

icing sugar

Method:

Cream butter, lemon rind and sugar until light and fluffy. 

Beat in eggs one at a time.

Stir in sifted dry ingredients alternately with the sour cream.

Spread mixture into greased deep 23 cm round cake tin or well greased Bundt cake tin which has a base lined with baking paper.

Bake in a moderately slow oven (160 deg. C-170 deg. C) for 1 1/2 to 1 3/4 hours, depending on your oven.

Take from oven, turn out of tin, by tipping upside down using a dinner plate on the top of the tin, so that patterned surface is now on the top, and rest on a cooling rack. Pour 1/2 cup lemon juice over the top. Then sprinkle over the top with finely sifted icing sugar or ice with lemon icing.

Lemon Icing on the cake

1 1/2 cups (225g) icing sugar, sifted
2 tablespoons lemon juice
1 teaspoon melted butter

Method:  

Sift the icing sugar, add the melted butter, then add the lemon juice gradually, in a small bowl until you have a soft, drizzling consistency, then drizzle over the cake.

N.B.  If you are baking in hot, rainy or humid conditions like I was when making this, you will  need to add more icing sugar until it sets well, or the icing will just run off the cake and absorb into the cake. When the icing is set on the cake, decorate with some bling, edible flowers or whatever you have on hand, and depending on the occasion.



As I set to publish this post, hallelujah, the sun is shining today for us for the first time all week, which is wonderful. However I really feel for all the folk in Southern Queensland and further inland who are still copping bucket loads of rain, after only just recovering from the last deluge. It's either too much, or too little. The weather really has just gone crazy.

Warm wishes,

Pauline







23 comments:

  1. Pauline the comment option isn't coming up on my iPad for some reason so I am using my Android phone to comment. I love the look of that cake and it must taste delicious. Yes we are a bit over the rain here in South East Queensland ☹

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    1. Yes the rain is lovely to start with but after a week it's a bit too much. Great to receive your comment, thanks Chel. The cake is delicious.

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  2. The bundt cake looks splendid with that beautifully smooth and tender crumb, and of course the combo of flavours.

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    1. Thanks so much Angie, I was thrilled with this cake and it is delicious.

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  3. I absolutely love lemon pound cake. I am bookmarking this to make during the summer.

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    1. Thanks Anne, I love that you have also called it a pound cake. A divine Summer cake

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  4. I really need to try your cake recipe cause it looks otherwordly moist :)

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    1. Thanks so much Food Trotter, it really is beautifully moist and delicious.

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  5. i love a bundt cake! what is it about them? i love the shape. and i love citrus! i wish this rain would stop tho ...

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    1. Thanks Sherry, I think our rain has gone for now, I just wish the sun would shine through though. It's as if the bundt shape of the cake almost makes it taste better as well, anyway it really is delicious.

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  6. did it work? just saying i love bundt cakes and i love citrus and i want the rain to stop!

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    1. Thanks Sherry it did work, I just think it can be a bit slow sometimes.

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  7. I see it was still pouring in Brissy tonight, hope it clears up soon. Yes I love this cake, and it keeps so well, we still have a small piece left and it's still perfect to eat. Thanks Sherry

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  8. I totally agree - it's all about the taste! Pauline, the texture of this lemon bundt cake looks amazing! PS Thank goodness we didn't get all that rain!!

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    1. Marcellina, we haven't had much rain at all this time, just very cloudy dull weather.

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  9. Oh my, Pauline — the texture of that cake looks sooooo good! I would love a piece now! Also, you are so right about preparing the mold properly. It makes all the difference! I’ve saved this recipe for a day when I need something lemony!

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  10. Getting so much rain is a blessing and a curse at the same time! This cake looks and sounds lovely :)

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    1. Tandy it really is a great cake. On my list of firm favourites.

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  11. I don't bake much anymore, but I can certainly appreciate a good cake when I see one. Sounds absolutely delicious.

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    1. Thanks for your comment anyway Judee, it is a good cake.

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  12. Love the looks (and flavor!) of a bundt cake. And lemon is one of my favorite flavors when it comes to dessert. Or anything, really. This looks great -- thanks.

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    1. Thanks KR, this is a delicious cake, and very reliable to make. I love the lemon too.

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