WHEN LIFE GIVES YOU LEMONS…..MAKE CAKE! nothing bundt cake!

A simple recipe for a light citrus cake. The cake named for the pan which derived from the German word Bundkuchen…..which translates loosely into a cake for gatherings. The T was added to bundt when a Minneapolis man started an aluminum business manufacturing these decorative cake pans in 1946. The idea arrived via three minneapolis ladies looking to replicate the German ceramic cake dish for large gathering cakes, and they wondered if such a mold could be made out of metal. So he gave it a go. In order to differentiate his business from the Germans he added the T.

This is another recipe of my mother’s which heralds in the kitchen as a breakfast cake or after dinner, a fresh citrus pallet cleanser cake…..something about lemon that makes you think maybe it is healthier than the chocolate one…..ahhh how we fool ourselves for simple pleasures.

This is a one bowl mix following the fundamental cakes laws of creaming the butter and sugar first, adding your eggs, then dries of flour, soda and salt alternating with the final buttermilk wet for a fluffy batter……zest and juice of lemon added last. Fill the bundt, bake the bundt…….low 325 degree temp for an hour and a few minutes more…..frost with icing while the cake is still hot so all the sugar and juice finds a good soaking in the sponge.

Enjoy!