Friday, January 29, 2010

Yummy Lemon Bundt Cake

I had to give in to my lemon cake craving! When i used to live in Brighton, England, every so often my lemon cake craving led me to a cafe called Mock Turtle. This is an old victorian tea room hidden down an alley that locals flock to for the best cakes and afternoon tea in town. I cannot emphasise how delicious their lemon cake is, ahh the best :)
Moist and delicate crumb with a crunchy topping, bliss!

So..... now living on the other side of the world and desperate for lemon cake, what is a girl to do? I searched the internet for lemon cake recipes and just couldn't find one that i thought would fit the bill, until i founf this one.

This cake was delicious and very easy to make. I made double the amount so that i could give some away to family. I made one large bundt and also mini bundts stuffed with dates. My family loved this cake!

Much as i love this cake, it was not quite the same as the one at Mock Turtle. This cake was a little more dense. Alas i think its not just the cake i miss, the atmosphere of the cosy tea room and cool sea breeze is missed too. Nevermind, its a good reason to go back and visit.

You can find the recipe here or below:

1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 1/2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon grated lemon zest

1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar

Combine flour, baking powder and salt in a bowl and set aside.

In another mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts.

Add flour mixture to creamed mixture, alternating with milk, starting and ending with the flour. Stir in lemon zest. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the centre comes out clean.

Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.



Karine said...

I love baking with lemon and your bundt cake looks delicious! Thanks for sharing :)

Alisa said...

It looks delicious Farah!And thanks for sharing the recipe, speaking of which,Foodista is accepting entries for the best food blogs cookbook. It's a full color book that will be published by Andrews McMeel Publishing this coming Fall 2010. You have some really great stuff here and I thought how great it would be if you could join in this event! You can find out more about it at this link.Sorry I had to leave this message here,I couldn't find your email, but I hope you can take a peek at this! Thanks! alisa[at]foodista[dot]com

Lara said...

Mmm! Looks amazing! I will definitely be borrowing this recipe :)

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Christine said...

Wow!! You're lemon cake looks really delicious!!! I will try this too. thanks for sharing!

AppleC said...

I love lemon cakes. There is nothing better than the burst of citrus and the sweet crumb of cake. Yum!

Peggy said...

For our CEiMB group, Joanne of Applecrumbles and I are suggesting we keep cooking until we hear back from Sara. We are planning to do Shortcut Collard Greens on page 256 of TFYC for this Thursday. Please pass the word to any of the members of the group that you can. Thanks!!!

Linda said...

That looks good, I'm hungry now!

Craving Ellie in My Belly said...

Hi Farah,

Lately Sara has been to busy to update CEiMB. I (Marthe of Culinary Delights) offered to take it over from her to keep this site running. She was very happy to provide me with the information so that we can keep enjoying this great group.

It seems that a lot of members, like yourself, have been inactive for a while, therefor I ask you let me know if you still want to participate in CEiMB!

Take care,

Bedah Jonet said...

Your bundt cake looks yummilicious! I'd give it a try tomorrow ;)

Kannan said...

Good post.

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