Baked a Cake in the Middle of the Mess

Hello sweet friends!

I baked a delicious cake in the middle of our guests bedrooms and bathroom remodel, which is made my house a total mess!!... except for the kitchen 'oasis' where I'm spending most of my time and mother held the August's Rosary gathering in her home, instead of me, so 'I baked a Lemon Bliss Cake' (not that I need much of a reason to start baking cakes, hihi) for her and the ladies.

I also found me a new 'Nordic Ware Jubilee' bundt pan a couple of weeks ago and I always loved this pattern design, when I saw it on the pics of cake recipes on Pinterest.

As some friends that follow me know I love collecting pretty intricate kind of pans for baking cakes and since I 'didn't promise' not to acquire more, hehehee

Just a couple of pics I'm sharing cause it came out so pretty and so perfect !

The 'Lemon Bliss Cake' recipe is at the end of this post, if you wish.


                           HAVE A HAPPY AND BLESSED SEPTEMBER !

'Lemon Bliss Cake' on my new 'Jubilee Nordic Ware' bundt pan.

Besides coming out so pretty, it's really very yummy too.

Love my new intricate 'Jubilee' pan. It reminds me of a Beehive.

When we remodeled our entire kitchen, plus cabinets five years ago; I chose  deep pull out drawers for pots and pans and for molds, bunds, etc.
So here is the new one stored in the bundt drawer too. 
I always manage to find room for my pretty tins, lol..

 

Lemon Bliss Cake

• 1 cup unsalted butter
• 2 cups sugar
• 1 teaspoon salt
• 4 large eggs
• 2 teaspoons baking powder
• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 cup milk
• finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil

Glaze

• 1/3 cup freshly squeezed lemon juice
• 3/4 cup sugar

Cake

• 8 ounces unsalted butter
• 14 ounces sugar
• 1 teaspoon salt
• 4 large eggs
• 2 teaspoons baking powder
• 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
• 8 ounces milk
• finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil

Glaze

• 2 5/8 ounces freshly squeezed lemon juice
• 5 1/4 ounces sugar

Cake

• 227g unsalted butter
• 397g sugar
• 1 teaspoon salt
• 4 large eggs
• 2 teaspoons baking powder
• 361g King Arthur Unbleached All-Purpose Flour
• 227g milk
• finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil

Glaze

• 74g freshly squeezed lemon juice
• 149g sugar

Instructions

1. Preheat the oven to 350°F. Lightly grease a 10" tube pan, or a 9" to 10", 9- to 10-cup capacity bundt-style pan.
2. Beat together the butter, sugar, and salt, first till combined, then till fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind or lemon oil.
5. Spoon the batter into the prepared pan, smoothing the top with a spatula.
6. Bake the cake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
7. While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside.
8. Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Place another rack on top, and flip it over, so it's right-side-up.
9. Poke the hot cake all over with a cake tester or toothpick.
10. Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
11. Allow the cake to cool before slicing.
13.  ( 12, 13, 14, 15 IS nothing and couldn't erase it)
15. LOVE,
16. FABBY

 

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I just love this English biscuit 'tin box' our DD Alex brought for us from London. Don't you?