Friday, February 17, 2012
lemon pecan bundt
Before you say anything about how weird of a combination lemon and pecan sounds, just look at this picture. Look at that lovely cake with crunchy lemon glaze and pecan bits sprinkled on top and tell me that doesn't look delicious. That's what I thought! I had never even considered lemon and pecan as delectable combination until I went grocery shopping and I saw a gorgeous bundt cake for sale with a sticker that said "Lemon Pecan." Say what? I was about to buy it when I thought to myself, "What am I doing? I am a baker. I don't buy dessert, I make it! Pfft." I mentally kicked myself, and then made this as soon as I got home. True story.
This cake is so perfect. Super easy and fast to throw together and deeelish. The lemon makes it zesty and fresh, but the pecans add a sort of richness that keeps this cake from being too frilly... it gives it some body and crunch! Plus, the crunchy lemon sugar glaze and extra pecans on top make it look fancy and party-presentable. I totally understand if you want to keep this cake all to yourself though, it's deliciously addicting. Also, is it me or does "Lemon Pecan Bundt Cake" sound southern? Like something a sweet ol' southern grandma would make you when you went over to her house as a child. Or something. I'm weird. ANYWAYS, make this! It's a way to bring a little sunshine in through this dreadful winter chill. :)
Lemon Pecan Bundt
Adapted from Good Housekeeping's Best-Loved Desserts
Yields: 1 bundt cake
1 1/2 cups white all-purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large lemons
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar (plus 1/3 separated for the glaze)
1 tsp vanilla extract
1/2 cup light sour cream
1 cup pecans, roughly chopped, plus additional for topping
Preheat oven to 325F. Grease and flour a Bundt pan thoroughly.
In a medium bowl, whisk together flours, baking powder, baking soda, and salt. From the lemons, grate all the zest, and squeeze all the juice. The zest will all be used in the batter, but separate the juice into two equal parts, as half will go in the batter and half in the glaze!
In the bowl of a stand mixer, beat together butter and sugar on low until they come together, then beat on high speed until very light and fluffy, about 5 minutes. It will look almost like whipped cream! Add in the eggs, one at a time, beating well after each addition, and scraping the bowl often with a spatula. Add in the lemon zest and vanilla. Turn speed to low, then add one third of the flour mixture, followed by the lemon juice, another third of flour, the sour cream, and the rest of the flour mix. Beat until smooth and even, then stir in the pecans. Pour the batter into the prepared pan, and bake for about 50-60 minutes.
When ready, make the glaze as the cake cools off. In a small bowl, combine the reserved lemon juice with the 1/3 cup white sugar, and whisk well. When the cake has cooled off for 10-15 minutes, flip it out onto a plate, and top with the glaze. Then, top with chopped pecans. Done!