Sometimes, you just need to say, “Screw the diet.”
(Or maybe that’s just us.)
And if you are going to be bad… might as well be really, really, really bad.
(Yes, three ‘reallys’.)
I mean seriously, if I was going to cheat, I was going to do it right. I would go the distance and fully commit to the dark side, in order to be completely and utterly satisfied with my bad choice.
And that’s where this cake came in.
Lemon Bundt Cake with Raspberry Filling (adapted from America’s Test Kitchen)
Filling (from GroupRecipes.com)
2 – 12 oz packages of frozen raspberries (not packed in syrup)
1 1/3 c water
1 1/2-2 c sugar (to your taste)
2 T of lemon juice
5-6 T of cornstarch dissolved in 1/2 c of water
In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve. Return the strained mixture to the heat.
Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely, stirring every once in a while.
It will take awhile to set up. It will thicken like a jelly. May stir it for easier spreading on cake.
3 lemons, zest grated and saved, then juiced for 3 T juice (save the remaining for glaze)
3 c all-purpose flour
1 t baking powder
1/2 t baking soda
1 t salt
3/4 c lowfat buttermilk
3 large eggs, room temperature
1 large egg yolk, room temperature
18 T unsalted butter, room temperature
2 c sugar
Take out eggs and butter about an hour before baking, so they can come to room temperature.
Preheat oven to 350 degrees. Spray and flour 12 cup Bundt cake pan.
Mince lemon zest into a fine paste (about 2 T). Combine zest and juice in a bowl; set aside to soften, about 10 to 15 minutes.
Whisk dry ingredients in a large bow. In a medium bowl, combine lemon juice mixture, vanilla, and buttermilk. In small bowl, gently which eggs and yolk to combine. In standing mixer fitted with a flat beater, cream butter and sugar at medium high speed until pale and fluffy (about 3 minutes). Reduce to medium speed and add 1/2 of eggs, mixing until incorporated. Repeat with remaining eggs and scrape down sides. Reduce to low speed; add about 1/3 of dry mixture and 1/2 of buttermilk mixture – mixing until just incorporated. Repeat with another 1/3 of dry and the rest of the wet ingredients. Scrape bowl and add the final 1/3 of the flour mixture. Mix until thoroughly combined, about 15 seconds. Remove bowl from mixer and stir a few times to make sure everything is incorporated well.
Spoon 1/3 to 1/2 of batter into Bundt pan. Use a large spoon to scoop out a well in the middle of the batter. Fill the well with the raspberry filling – it’s okay to overflow a little. Add the remaining batter, thoroughly covering the filling.
Bake for 45 to 50 minutes, or until the top is golden brown and an inserted toothpick comes back clean except for filling.
Cool cake in pan on wire rack set over baking sheet for 10 minutes. Invert cake directly onto rack.
2-3 T lemon juice
1 T buttermilk
2 c powdered sugar
Whisk 2 T lemon juice and remaining ingredients until smooth, adding more lemon juice until glaze is thick but still pourable.
Pour half of glaze over warm cake and let cool for 1 hour. Pour remaining glaze evenly over top and continue to cool until room temperature, at least 2 hours.
So, this was a joint effort – Hubs and me, banding together for the wrongness that was to be. He was in charge of the filling and glaze, and I took over the cake.
(Yes, I wanted to be in charge of the part that included 18 – yes 18, tablespoons of butter. Oh, it was so wrong!)
Hubs made the filling several hours beforehand, to make sure it set up pretty firm – and he even chilled it in the fridge for a bit. When we used it, it was about the consistency of thick jam.
It was actually quite fun doing this with Hubs (for the most part). It could’ve been because we were working well together… or it could’ve been because we were giddy with excitement, thinking of our upcoming treat.
And when it came out of the oven, looking all golden and delicious, smelling like a lemon dream; I’m pretty sure we were drooling. It was very hard to wait the several hours for it to cool completely.
The lemon cake was very light and just full of lemon flavor. And, as we all know, lemon and raspberry are always a fantastic combination, so the filling was a perfect complimentary taste. It wasn’t too sweet, which I was worried about. The tang of the lemon and tart of the raspberry balanced out all that sugar.
Between sharing with the neighbors and serving our boys, we actually kept our cake consumption fairly moderate.
But, boy oh boy, did we enjoy every bite.
(And went right back to our healthy eating plan – no damage done.)
It was so worth it.