Raw, adjective: 1. uncooked, as articles of food: a raw carrot.
Bundt Cake Saturday!
Morning: foggy, heater cranking
Music: Sarah Vaughan
This morning we are joined by a very special guest, Fox Mulder. Fox helps us out from time to time behind the bar as mojito-minder and morale-booster, so naturally when he started begging me for a piece of the bundt cake action, I couldn't say no. Fox is sans his secret agent partner today because, well, I can't find Scully. I think she may be in a closet somewhere in Florida. So this morning it's you, me, and Fox. An ideal threesome, for sure.
Lemony deliciousness comes our way today courtesy of a little lemon zest, a surprising Yoplait secret ingredient, and a delicate summery yellow frosting. This yellow, might I add, takes me straight to Color Association 101. Because this particular shade will always, for me at least, hearken back to that big yellow farmhouse in the first scene of the 1955 Todd-AO version of Oklahoma! when Gordon MacRae rides out of the corn that's as high as an elephant's eye into Aunt Eller's front yard where he proceeds to sing sweet nothings to Shirley Jones about a certain surrey with a fringe on top. Yes, my friends, that is all and only what I can think of when I see this yellow. So in homage to Gordon, Shirley, that surrey and the yellow house that sits on a special plot of land in my heart, I give you a
LUSCIOUS LEMON BUNDT CAKE
1 pkg ( 18.25 oz ) Plain Lemon Cake Mix
1 pkg ( 3.5 ) Instant Lemon pudding mix
3/4 cup Orange Juice
1/2 cup Vegetable oil
1 container Lemon yogurt
4 Large eggs
1 tsp Lemon zest
Oven Temp ~ 350° Baking Time ~ 40 to 45 Min.
Preheat the oven, grease and flour bundt pan. Combine the cake mix, pudding mix, orange juice, oil, yogurt, eggs, and lemon zest in a large mixing bowl. Beat for several minutes. Pour the batter into the prepared pan and place it in the oven. Bake until the cake is golden brown and tests done. Remove the pan from the oven and let cool 20 minutes, then run a knife around the edges and invert the cake onto a rack to completely cool.
I've always had a soft spot for a nice lemon cake. I looked at a number of lemon recipes, but this one jumped out at me because it replaces the usual water with orange juice, giving the cake an extra citrus flavor and rich yellow color; also, I liked the fact that it uses lemon yogurt instead of the sour cream that many recipes use. Between the pudding and the yogurt and the zest, it's dangerously puckery. And as with the raspberry cake from a few weeks ago, my whole house is infused with a lemony scent now.
I made my own lemon buttercream frosting using your usual buttercream, but adding lemon zest and just a few drops of yellow food coloring. Perfect! That yellow farmhouse is right on my plate. Garnish it with some summery fresh fruits. I used raspberries, strawberries, and a few sprigs of mint. Delish.
Recipe courtesy recipes4cakes.com