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Lemon Bundt III: the Cakening
Mar. 14th, 2024 03:30 pmI have made my third attempt at the lemon bundt cake of my dreams. The recipe went smoothly, the yogurt was an excellent addition, and the texture overall was really great.
The problem (and it's really like... half a problem) was the lemon syrup that I soaked it with. Basically I got the cake out of the oven, poked it full of holes, poured the syrup on it, and left it to cool completely in the pan. Now the parts of this cake with the syrup tasted AMAZING, okay, top tier, but the syrup didn't soak all the way through, and ultimately the top third of it was a bit... blah.
I'm going to see if there's been more even soakage in the leftovers by tomorrow, but for now I have some thoughts:
1) Would it actually be better to wait until the cake is cool to the add the syrup? Recipes vary on this point.
2) To me the most obvious way to get the syrup more evenly distributed is to add half, let it soak in for maybe 15-30 minutes, take the cake out of the pan, and then pour to the other half of the syrup over the top, thereby getting both sides. I remember doing something like this with a loaf cake, years ago, but it seems... messy.
3) Even if waiting a day is the key, I'm not making a cake and then waiting 24 hours to eat it any of it. I don't have that in me.
The experiments continue!
The problem (and it's really like... half a problem) was the lemon syrup that I soaked it with. Basically I got the cake out of the oven, poked it full of holes, poured the syrup on it, and left it to cool completely in the pan. Now the parts of this cake with the syrup tasted AMAZING, okay, top tier, but the syrup didn't soak all the way through, and ultimately the top third of it was a bit... blah.
I'm going to see if there's been more even soakage in the leftovers by tomorrow, but for now I have some thoughts:
1) Would it actually be better to wait until the cake is cool to the add the syrup? Recipes vary on this point.
2) To me the most obvious way to get the syrup more evenly distributed is to add half, let it soak in for maybe 15-30 minutes, take the cake out of the pan, and then pour to the other half of the syrup over the top, thereby getting both sides. I remember doing something like this with a loaf cake, years ago, but it seems... messy.
3) Even if waiting a day is the key, I'm not making a cake and then waiting 24 hours to eat it any of it. I don't have that in me.
The experiments continue!
