Apparently bringing a bundt cake to the Belmont Stakes is kind of a big deal. If you’re not familiar with the Belmont Stakes it’s the third race in the Triple Crown Series and takes place on Long Island, not far from NYC. I know very little about horse racing and am not that attached to the sport.
However, I am attached to pretty dresses, lovely hats, and getting dressed up for a sunny summer day – Belmont is all about the lovely hats! I’m also all about picnics. The horse race is a perfect location to hold a bountiful feast while enjoying people watching and betting on a horse race or two.
This year I accompanied Andrea and her friends, and they coordinated one awesome picnic! Everyone brought awesome goodies and we had tons of dips, salads, meats, cheeses, bread, spreads, etc. Our little menagerie attracted much attention from those who passed by, they were totally jealous!
I don’t want to say the bundt cake was the star of the show, but it certainly stuck out, not everyone brings a bundt cake to the race. A bundt cake is also a perfect distraction to bring in restricted items like wine. Just kidding, who would be bring in restricted wine…
I think I over cooked the bundt cake for about five minutes so it was a little drier than I would like. This was my first time using a bundt cake, I’ve wanted one forever, so I’ll attribute the dried cake to inexperience with a bundt pan. However, the flavor and texture were lovely. The cake was sturdy enough to be carried around and eaten without a plate, yet had a soft and tender crumb. The lemon flavor was sweet and tart and not at all over powering. I look forward to making more and more bundt cakes in the future!
One Year Ago – Beef Taco Salad
Lemon Bundt Cake
Adapted from Crunchy Creamy Sweet
Yield – 12-16 slices
Baker’s Joy cooking spray
zest of 1 lemon (save for later juicing)
1 3/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups powdered sugar
juice of 2 lemons
- Preheat the oven to 350 F and generously spray your bundt pan with cooking spray.
- Add the sugar and lemon zest to the bowl of a stand mixer. Massage the zest and sugar together for one minute.
- Add in the butter and beat on high for several minutes until pale yellow with the paddle attachment. Beat in the eggs one at a time and then beat in the vanilla. Scrape the bowl as needed.
- Sift together the flour, powder, soda, and salt onto parchment paper.
- Add the dry ingredients in three additions with the buttermilk in two additions in between. Beat on low until just combined.
- Increase the speed and beat for 2 minutes.
- Pour the batter into the pan and bake for 40 minutes or until a skewer inserted comes out clean.
- Let cool for 2 minutes in the pan and then remove the cake from the pan. Cool completely on a wire rack.
- Make the glaze by whisking together the sugar and lemon juice. Pour over the cake and let dry.