Sunday, November 15, 2009
Today is National Bundt Day, which I was made aware of by Mary the Food Librarian and Bundt Queen of the food blog world. She celebrated with a thirty day blogfest called “I like Big Bundts,” posting a new Bundt cake each day – a seriously impressive feat! In addition to her 30 days of Bundts, Mary also selected this Classic Banana Bundt Cake for Tuesdays With Dorie, which we liked so much (and it’s so simple), I’ve already made a second time.
Since I enjoy Bundt cakes (not to mention music puns), I made a Bundt cake in honor of the “holiday.” My lazy side thinks Bundt cakes are really the ideal cake: since they are so pretty from being baked in ridged pans so you don’t have to fuss around with decorations and just require a simple glaze, if anything, for frosting. I wasn’t sure what kind of cake to make, but Josh’s mom called yesterday to let me know she had a lot of extra lemons from her tree. I’m not sure exactly what type of lemon they are, but they taste on the Meyer side of sweetness and are delicious, so we were happy to go pick them up to turn them into cake. Besides, lemon is a nice antidote to all the chocolate and autumnal desserts we’ve had recently. The recipe came from the Cook’s Illustrated website, but if you don’t have a subscription to their site, Google “Cook’s Illustrated Lemon Bundt Cake” and you’ll find it easily. This cake rated an 8 for Deliciousness and a 2.5 for Effort, giving it an EDR of 3.2.