Lovin' the Lemon

Lemon Bundt Cake with Raspberry Glaze

As many can attest to, I love almost anything lemon. There is nothing that says summer to me quite like a citrus punched cake, topped with fresh berries. This cake is a great example. It creates a beautiful presentation with the glossy raspberry glaze. Great for all sunny occasions.

This being my first bundt cake, I was a little frightened of the outcome. Unsure of the way the pan would effect the heating process of the batter, I followed the recipe to the word for word. The crumb came out heavenly, moist and delicate. Among my other trepidations was the cake's turn out from the mold due to a couple of disastrous instances in my early baking days. Crossing my fingres, I flipped the cake out onto its pretty blue plate, and it worked! I was thrilled, and I hope you will be too! This is a recipe that I will absolutely be expanding on in the near future!

Ingredients

3 1/4 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup sour cream
Finely grated zest from 1 lemon
1/4 cup lemon juice
2 tablespoons pure vanilla extract
4 large eggs
2 1/4 cups sugar
3/4 cup vegetable oil

Directions 

  1. Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.
  2. Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
  3. Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
  4. Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. (Check it at 45 mins) Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

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Simple Raspberry Glaze

1 cup raspberry jam, All Nature (the fewer ingredients the better)

1/2 tsp vanilla extract

1 Tbsp fresh lemon juice

In a medium sauce pan, heat jam, lemon juice, and vanilla, whisking until smooth. Remove from heat. Before presentation, drizzle as much or as little as you would like over the bundt cake, saving some for each serving.

Vegan Vanilla Cupcakes w/ Vegan Frosting and Blueberry Sauce

I'm quite new to the blogging phenomenon. But as it is, I can talk about anything cooking or baking related for hours on end, so I decided to give it a shot. Currently, I am working for an amazing coffee house in Tulsa, OK. I am very lucky to have such a wonderful place that allows me to express my creative side and broaden my culinary education. Some of my postings will involve things we do at the shop, and others will be my experiments at home.

These cupcakes are some of my favorites. They may seem a little plain jane, but not only are they delicious, they make a great template for decoration. I adore the hint of almond and the moist texture. In the past two days, I have made as many batches and sold them before they even hit the case!

Cupcakes

1 Tbsp cider vinegar

1 ½ c vanilla soy milk

2 c AP flour

1 c sugar

2 tsp baking powder

½ tsp salt

½ c canola oil

1 tsp vanilla extract

½ tsp almond extract

 Combine vinegar and soy milk in a measuring cup. Let stand until curdled, about 5 mins.

 Whisk together flour and next 4 ingredients.

 Whisk together soy mixture, oil, and extracts in a small bowl. Pour milk mixture into flour mixture; stir until just blended.

 Fill cups 2/3rds full. Bake 12-15 mins. Makes 24 cupcakes or 6 large cupcakes.

Frosting

1/2 cup vegetable shortening (softened)

1/3 cup soy milk

1 tsp. vanilla extract

1/4 tsp. salt
4 cups powdered sugar

  Add the shortening to electric mixer, and beat until smooth. Add next three ingredients, continue beating until combine.
  Turn mixer on low, add powdered sugar slowly. Check consistency after incorporated, and add more sugar if needed. 

Blueberry Sauce

2 cups frozen or fresh blueberries
1/2 cup water, plus 2 tbsp water
2 tbsp cornstarch

 In a medium sauce pan, bring blueberries and water to a boil, reduce to simmer. Stir berries to break them up.
 In a small bowl, add 2 tbsp to cornstarch to make a slurry. Mix well, then add to berry mixture. stir well and cook until thickened. Approximately 5 min. 
 Once sauce has thickened, pour into a strainer to remove skins and seeds. Let sauce cool. 

 

I usually put the blueberry sauce in a squeeze bottle to apply on top of the cupcakes, and add fresh berries. Also, this recipe works very well with other berries.

For those that have not done much vegan baking, you would be suprised how simple and delicious it can be. I know I was! It is a great way to reduce fat and feel good (or alright, at least) about eating sweets. I hope you enjoy!!