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Wednesday, July 23

Buttermilk bundt with lemon glaze

Milk, whole, room temperature
1 scant cup
Lemon juice
1 tablespoon +
3 tablespoons +
2 ½ tablespoons
Butter, unsalted:
room temperature,

¾ cup +
1 tablespoon
Flour, all purpose
3 ½ cups +
Salt, fine
¾ teaspoon +
Baking soda
½ teaspoon
Shortening, vegetable, room temperature
¾ cup
Sugar, granulated
2 ½ cups
Eggs, room temperature
4 large
Vanilla extract
2 teaspoons
Sugar, confectioners’
1 cup
Lemon zest, finely grated
½ teaspoon
  1. In a measuring cup, stir together the milk and 1 tablespoon juice; let stand for 15 minutes.
  2. Preheat to 325F; set rack in middle.
  3. Generously butter a 10-inch bundt pan, and dust with flour.
  4. In a medium bowl, whisk together the flour, salt, and baking soda.
  5. In a stand mixer bowl, with the paddle attachment, beat the 3/4 cup butter with the shortening at medium-high speed until smooth.
  6. Add the granulated sugar, and beat until light and fluffy, about 2 minutes.
  7. At medium speed, beat in the eggs, one at a time, until just incorporated, then beat in the vanilla; scrape down the sides of the bowl.
  8. Beat in the dry ingredients and buttermilk in three alternating batches, starting and ending with the dry ingredients.
  9. At low speed, beat in 3 tablespoons juice.
  10. Scape the batter into the bundt pan, and use a spatula to smooth the surface.
  11. Bake for about 1 hour and 15 minutes, rotating the pan halfway through the baking, until a toothpick inserted in the center of the cake comes out clean.
  12. Let the cake rest on a rack for 30 minutes, then turn out on a cake stand to cool completely.
  13. In a medium bowl, whisk together the confectioners' sugar with lemon zest, 2 1/2 tablespoons juice, melted butter, and pinch of salt.
  14. Drizzle the glaze over the top of the cake, letting it drip down the sides.
  15. Let stand 20 minutes until the glaze is set.
  16. Cut into wedges, and serve.
Recipe from Food&Wine Magazine, August 2014.

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