Friday, January 27, 2012

Lemon Yogurt Bundt Cake

My Bundt Pan
Do you own a bundt pan?  If you do your pan is one of the 40 million pans owned in the United States.  This iconic baking pan, manufactured by the Nordic Ware Company in the United Stated since 1950, also has a place of honor in the Smithsonian.  The bundt pan was initiated by a request by a group of Minnesota Hadassah women to the owners of the fledgling Nordic Ware Company to make an aluminum version of the European cast iron pan used to make kugelhupf. (Source)

It wasn't until 1966 and the Pillsbury Bake Off that the bundt pan really took off.  We can thank the Tunnel of Fudge Cake that made it to the Bake Off finals that year for making bundt cakes popular.  The rest is history as bundt cake pans became an essential item in kitchens across America.  My bundt pan has been with me since the late 1970's.  Does that make it an antique?  Antique, or not, this pan is the reason for today's post.  I don't use it often, in fact it has been many ears since I have made a bundt cake.  Sometimes I look at it and think I really should get rid of it, since it is so rarely used.  So, rather than give it away I decided it was time to use it.  Today I'm making a Lemon Yogurt Bundt Cake.

Lemon Yogurt Bundt Cake


Lemon Yogurt Bundt Cake
The Lemon Yogurt Cake Ingredients
  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 cups plain yogurt
  • 1 teaspoon vanilla extract
  • 1 lemon, zested
  • 1 1/2 cups sugar
  • 3 extra large eggs
  • 1 cup canola oil

Glaze
  • 2 cups confectioner's sugar
  • juice of 1 lemon

Directions
Preheat the oven to 350 degrees F.  Grease and flour the bundt pan.  Mix together the flour, baking powder, baking soda and salt.  In a separate bowl, combine the yogurt, I used yogurt I made at home, vanilla and lemon zest.


Prepare the Wet and Dry Ingredients

In the bowl of an electric mixer, cream together the eggs and sugar.  Add the oil and beat until the mixture is thick and light in color, about 3 minutes. 

The Lemon Yogurt Cake Batter


Add the flour mixture alternately with the yogurt mixture, beginning and ending with the flour mixture.  Pour the batter in to prepared pan.  Bake for 50 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes and then invert the cake onto a cooling rack to cool completely.

Baked Bundt Cake


Mix together the confectioner's sugar and the lemon juice until smooth, but pourable.  Pour the glaze over the cooled cake.
Glazing the Bundt Cake

Is it time to break out your old, faithful bundt pan?  This lemon yogurt bundt cake will brighten your day.  Get the printable lemon yogurt bundt cake recipe by clicking the link.  Dense and moist, this cake is certain to please both lemon and cake lovers in your family.

Enjoy!

2 comments :

  1. I just got that same pan from Goodwill. I love it's color and can't wait to use it.

    ReplyDelete
  2. I hope you enjoy using it, Nicole. Mine makes great cakes.

    ReplyDelete

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