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BVC Eats: Kentucky butter bundt cake

half a lemonOne day, I had a taste for a moist lemon cake with lots of butter in it, so I cobbled this together from the dozens of available recipes. Mostly I doubled the butter in the cake and the glaze. And added a bit more booze, because come on.

Hint: make the sour milk by adding 2T lemon juice concentrate to 1 cup of the richest milk or cream you have on hand. I always have heavy whipping cream around. Cover it and let it stand at room temperature for at least a couple of hours. It will thicken into something rich and powerful.

Cake batter ingredients:

3 cups of flour
2 cups sugar
1 tsp salt
1 tsp baking powder
½ teaspoon baking soda
1 cup butter (2 sticks)
one cup buttermilk or sour milk
2 tsp vanilla
4 large eggs

Glaze ingredients:

1  cup sugar
2/3 cup butter
1/2 cup lemon juice concentrate or fresh squeezed lemon juice
1/2 cup bourbon

Make the cake batter:

Preheat oven to 325. Grease and flour a bundt pan. Put all the ingredients in large bowl and beat at low speed until moistened. Increase the mixer speed to high and beat for three minutes. Spoon  the batter into prepared cake, spreading it evenly. Bake for 55 to 65 minutes or until a toothpick inserted in center comes out clean.

Make the glaze:

Over low heat, combine all ingredients and cook, stirring just until butter melts. Or you could just nuke it. Don’t let it boil.

When the cake is done, remove the bundt pan to a rack. Immediately pierce the cake all over with a skewer or chopstick. Pour the hot butter glaze over the hot cake. Let it stand five to ten minutes or until the glaze is absorbed. You may want to jiggle the pan a bit from side to side, to get the glaze all the way down to the bottom.

Turn the glazed cake out carefully and serve naked or with a dusting of powdered sugar. Hint: If you don’t refrigerate it, the buttery glaze won’t try to harden on you.

Wray and Nephew Overproof RumVariations:

– Put 8 oz. sour cream,  a large egg, 1/4 c sugar, and 1/4 c lemon juice concentrate into a bowl and beat on medium 1 minute. Spoon this in a circle into the center of the unbaked batter in the bundt pan. For extra richness points, melt 2 T butter until brown and beat that into the sour cream mixture.  If you do this, I suggest you cut the glaze in half and don’t pierce the cake before you pour on the glaze.

– Put the juice and zest of 1 lemon in a jar with 2 or 3 T rum and marinate at least 1 hour. Strain out the seeds and zest. Use the lemony liquor instead of juice or booze in the glaze.

– Consider brown sugar for the glaze if you’re using rum. Brown the butter a bit, too, before adding the sugar and rum.


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