I was a very lucky girl in the present department over the holidays; I pretty much got a kitchen makeover. I said goodbye to the rusty ancient tools that had served me so faithfully over the past few years, and said hello! to the new, fancy, high speed ones I was so generously gifted.
I’m still reeling from the awesomeness of it all!
Over the long weekend I finally had the chance to break in a lot of these new kitchen tools, including the gorgeous silicon bundt pan I’d been dying to bust out and bake in. There’s just something about baking a bundt that fills my heart and home with a warm and cozy feeling.
The cake pan worked like a charm – no sticking, burnt edges, or overflows – I highly recommend Le Creuset if you’re in the market for one. And the cake itself blew my mind! With its moist and flavor-packed interior boasting subtle vanilla bean and lemon undertones, this cake was impossible not to love, and the decadent buttermilk icing made it incredibly hard to stop at one slice.
3 1/8 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1 cup (8 ounces) unsalted butter, at room temperature
2 1/2 cups granulated sugar
2 vanilla beans, scraped
zest of 2 lemons
1 teaspoon lemon juice
4 large eggs, at room temperature
1 cup buttermilk
Preheat oven to 350 degrees (F). Spray a bundt pan with nonstick spray or grease with butter and lightly flour, then set aside. In a large bowl mix together the flour, salt, baking soda, and baking powder, set aside. In a stand mixer fitted with the paddle attachment cream the butter, sugar, vanilla beans, lemon juice, and lemon zest together on medium speed for about 3 minutes, or until light and fluffy. Add eggs one at a time, making sure each egg is fully blended in before adding another. On low speed, add half the flour mixture, then half the buttermilk, then repeat. Mix only until everything is incorporated. Pour batter into prepared pan and bake for 60-70 minutes, or until a cake tester comes out clean. Allow the cake to cool in the pan for at least 30 minutes before turning out onto a cooling rack to cool completely.
Buttermilk Icing - Baker by Nature
2 tablespoons buttermilk
1 teaspoon lemon juice
2 tablespoons unsalted butter, very soft
1/2 teaspoon pure vanilla extract
2 cups confectioners sugar
In a medium bowl, or stand mixer combine the first 4 ingredients together, then carefully add the confectioners sugar a little at a time, until the icing is thick and smooth. Once the cake is completely cooled, pour the icing on top and allow it to drip down the sides.