Caucasian Curry

Caucasian Curry



bundts are a beautiful thing. you really can't go wrong with a bundt. everyone loves a good bundt. i think slicing them is the most fun, actually watching someone else slice it is even more one can decide if they should cut the premarked divisions or go outside the lines and divy up the cake evenly. bundt lovers out there know what i'm talkin' about. right?
even a bad bundt can be impressive with a tasty ganache poured all over dripping down the sides. or just go for the classic, and toss a little powdered sugar on and around and let the flavor of the cake speak for itself.
i liken the good ol' bundt to a favorite pair of can dress 'em up or dress 'em down, but you're always gauranteed a good time and a sure fit.
i found this beauty at while flipping through the pages at foodgawker. this one caught my eye because of the texture, and i LOVE anything that has almond flour in it. although mine turned out looking quite a bit different texture wise...i was very pleased with the finished product. a lite cakey texture(i thought it would be more dense from the almond flour) with just a hint of lemon. actually it turned out just like a good ol' bundt should...classic, understated delicious and moist.

with many thanks to

zest of 3 lemons
3 tbs lemon juice
2 cups unbleached all-purpose flour
1 cup ground almonds or almond flour...(i used ground blanched almonds i purchase ready-ground)
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla extract
3/4 cup sour cream
3 eggs, room temperature
1 cup butter, room temperature
1 cup sugar

Preheat oven to 350F.
Prepare a 12-cup bundt pan by spraying with nonstick baking spray and then sprinkling with flour.
Combine dry ingredients in a bowl (flour, ground almonds, baking powder, baking soda and salt) and set aside. In another bowl, combine zest, lemon juice, sour cream, and vanilla. Set aside.
Using an electric mixer, cream butter and sugar at medium speed until pale and fluffy. Add eggs one at a time, scraping and mixing after each addition.
Reduce to low speed then add about one-third of flour mixture, followed by half of sour cream mixture, mixing until just incorporated after each addition. Repeat with the remaining mixtures and continue mixing until well combined. Pour into prepared bundt pan.
Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes. Remove from oven and leave in pan for 10 minutes then invert onto wire rack and cool.

Note: You can add a lemon glaze to the pan while it is cooling by mixing 1/3 cup lemon juice with 3 tbs confectioner’s sugar and pouring it over the cake.
MY NOTE...i did not do this particular glaze, i opted for powdered sugar. i think this glaze sounds a bit too juicy/runny. it would probabaly be delicious if eaten right away, but in my experience this runny of a glaze doesn't sit well. i have made glazes like this much thicker(more powdered sugar) and it holds up well for days..almost seals it.

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