Saturday, March 19, 2011
Meyer Lemon Bundt Cake
Meyer Limoncello Sorbet. (My husband has been hinting for more of this refreshing treat.) I decided to make one of my favorite lemon dessert recipes, from Ina Garten; it's a popular in blogosphere, as I've seen it on several blogs. I found the recipe in my Ina Garten cookbook library, "Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again." The first time I posted this recipe, I named it "Guilt-Less Lemon Yogurt Cake". This time, I used Meyer lemons, instead of Eureka lemons-- but either lemon works very well. You can see step-by-step photos on how to make this right here.
pure lemon extract into the batter, for more flavor. I also used low-fat vanilla yogurt since I didn't have Greek yogurt on hand. The cake took about 45 minutes to be ready, but I always say it's safer to check your cakes before the suggested time (Ina says 50 minutes).
Baker's Joy, I can easily spray my bundt pan and the cake slips right out! Allow the cake to cook for about 5 minutes, on a cooling rack.
My family loves this cake. It's fool-proof and it disappears really fast.
You can view a printable recipe at the bottom of this page. Make this cake, I tell you! It'll quickly become a keepsake, if you love lemon.
Baked with love,