Lemon Bundt Cake from Canadian Living Magazine. A perfect afternoon of reading magazines in English, baking a lemon bundt cake and a little taste of home.One of the things that I miss the most from home is being able to buy magazines in English. I’ve always loved them and we can occasionally get them at the PX, they are always a few weeks or months old.
Wes went to Canada for a conference and brought me a stack of magazines home. After being a single mom for a few weeks, a morning to myself with a cup of coffee and lots of current magazines was a delight.Not to mention that there was a new royal baby that week, so that made it even more exciting. I watched 10 hours of coverage for the Royal Wedding, my love for the Royals has reached a fever pitch. It was such a beautiful wedding.
I hadn’t realized how much I missed reading trashy magazines until I did it. I didn’t even know who some of the people in US Weekly were, it’s been that long. That’s never happened to me before. I’m usually well read in US Weekly and People.
I also loved that Wes brought me home a Canadian Living. We lived in Nova Scotia for a few years (Ava is our Canadian souvenir from our time there) and that magazine was one of my favorites. I’ve cooked so many things out of it through the years.
We had so many parties and dinners and more often than not a recipe came from that magazine.
Anyway, I was flipping through and found a recipe for Lemon Bundt Cake. Ava had asked me to make her a lemon cake a few days before that, and I had all of the ingredients so I made it for her. Not only did I have a lovely morning reading magazines, but then I had a lovely afternoon baking my daughter a cake.
The cake is light and bright, and we all loved it. I love a really citrusy cake, and this is it. Don’t forget to rub the lemon zest into the sugar, it releases the oils in the zest and brings out even more lemon goodness.
- 1 3/4 cups sugar
- 4 1/2 teaspoons lemon zest
- 1 cup butter, room temperature
- 4 eggs
- 1/3 cup lemon juice
- 2 3/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon water
- 1 3/4 cups powdered sugar
- 3 Tablespoons lemon juice
Preheat oven to 350°. Spray baking spray generously in a 10-cup Bundt pan.
Add sugar and lemon zest to a bowl of an electric mixer. Turn on low and let the oils rub into the sugar.
Add butter and beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add lemon juice.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Stir dry ingredients into butter mixture, alternating with buttermilk, making 3 additions of flour and 2 of buttermilk.
Scrape batter into prepared pan, smoothing top. Bake until a cake tester comes out clean, about 40 to 45 minutes. Let cool in pan for 15 minutes, invert onto rack and transfer to cake plate.
In a microwaveable bowl, whisk together powdered sugar, lemon juice, and water. Microwave until warm, about 30 seconds. Brush over warm cake. Let cool completely.
To make the glaze, whisk sugar and lemon juice until smooth. Whisk in water 1/2 teaspoon at a time if necessary. Drizzle over cake at let set before serving.
Lemon Bundt Cake recipe from Canadian Living.