This cake feeds into my obsession with Bundt cakes. Combined with Larry’s obsession with lemon desserts, I believe I’ve found the perfect cake for this household.
I initially had mixed feelings about the cake. It gave me all sorts of fits – the ten lemons yielded a third of the zest expected (I stuck with that amount, and it was plenty lemony), I barely had enough lemon extract, the cake overflowed a bit in the oven, and then it had the nerve to stick to the pan.
Luckily, by the time I finished soaking the cake with the lemon-rum syrup and then added a generous amount of lemon glaze and sliced almonds to the top, it looked halfway decent so I went ahead and took it to work.
All is forgiven, cake. You’re delicious. Moist and dense, almost like a pound cake. And sooo lemony.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Ultralemony Lemon Bundt Cake with Almond Glaze (Baked Occasions, p. 113)