When I wake up from a Sunday afternoon nap and all of my people are occupied and content, I quickly search for a recipe that I can make, in my leisure (ha, ha, parents of multiple children don't really have leisure, but we like to pretend that any 30 uninterrupted seconds are leisure).
This day I remembered that lurking in the back of the fridge was a half-filled container of buttermilk. Hmmmmmm, buttermilk? Then I spied a few lemons lounging on the counter. Buttermilk, lemons? Then I had a fading vision of a rectangular cut-out from a newspaper on which was printed a recipe for a bundt cake that required buttermilk and lemons. I reached for my recently organized binder of recipe clippings and after a quick perusal of the cake section, I located a newspaper clipping for "Buttermilk Cake". The title almost threw me, but then I realized this was the one and yes, I had all the ingredients in house! "Lemon Bundt cake here I come!"
A variety of my people along with a few random neighborhood kids wandered through the kitchen during the baking process, inquiring, zesting, and even sampling, but not one broke my stride (I can credit the nap for that). After only a few hours of mixing, cooling, and glazing all enjoyed a hunk of delicious lemon bundt cake with a light lemon glaze. Yummy!
Lemon Bundt Cake with Lemon Glaze
1 tablespoon finely grated lemon zest
1 tablespoon plus 1 teaspoon lemon juice (original recipe called for lemon extract)
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature
1 1/2 cups butter, softened
2 1/2 cups granulated sugar
5 large eggs, at room temperature
Lightly butter and flour a 10-inch Bundt pan. Preheat oven to 350 degrees. Blend the lemon zest and lemon juice. Sift together flour and salt. Stir the baking soda into the buttermilk. Cream butter with electric mixer for 3 minutes. Add the sugar in 3 additions, beating for 1 minute after each portion is added. Beat in the eggs, one at a time, blending well. Blend in the lemon mixture. Scrape down the sides of the bowl. With the mixer on low speed, alternately add flour in 3 additions withh the buttermilk, beginning and ending with flour. Put batter into prepared bundt pan. Bake on the lower rack of over for about 1 hour and 15 minutes or until cake pulls away from sides and wooden pick inserted comes out clean. Let cake cool for 5 minutes. Invert cake onto a second rack and drizzle top with glaze.
1/3 cup freshly squeezed lemon juice
1 cup powdered sugar
Combine juice and sugar with a small whisk or fork. Add more juice or sugar to get drippable consistency. Drizzle glaze onto cake while it is still slightly warm.