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Happy Birthday Lemon Bundt Cake Recipe for Bountiful Cookbook
Posted By Todd & Diane On October 15, 2013 @ 12:02 am In Breakfast | Brunch,Cakes | Frostings,Desserts,Food,Holiday,Our Cookbook: Bountiful,Recipes | 57 Comments
We’re celebrating a birthday today! Our cookbook, Bountiful, is finally released and we can give a big exhale to the last year and a half of writing, photographing, recipe developing and eating-till-we-drop.
In the cookbook, we actually don’t have any cake recipes, however for this occasion, we made cake. A lemon bundt cake for Bountiful, our 3.7 pounds and 10.6 x 8.5 x 1.3 inch baby. We learned so much over this process of cookbook-making. First off: don’t try to eat everything you make because you’ll quickly feel how tight your pants will get. Find some neighbors to pass the goodies to. Make friends with your mail man. What ever you do, find good-eaters. They are as important as your recipe testers. Secondly, regardless of what topic you’re writing about, try to incorporate a cocktail recipe in there, some how. Trust us, after hours editing the manuscript, recipe details, conversations and photo editing, you’ll NEED that evening inebriation.
So do we have cocktail recipes in Bountiful too? Of course we do. Seven, to be exact.
Now the next stage starts: meeting all of you who we kinda-know-but-really-don’t. How odd it is to tell our parents that we’ll be traveling the country to meet our friends that we’ve never met before. This is the internet life, no doubt. It’ll be fun to finally meet up with all of you who have supported us through the years on the blog.
If you’re free, stop by one of our signings and give us a hug. We want to see your purty faces.
Every single one of you have a special place in our lives. This blog wouldn’t be as rewarding without you. And the book? Bountiful? We’ll we wouldn’t have had the inspiration to make it without your support and encouragement.
Thank you a million times for making our lives so incredibly inspired and fulfilling.
You all mean so much to us. And in the meantime, here’s a slice of a wonderful and tender bundt cake for you all.
Todd, Diane, Sierra and Lexi
Here’s the latest date and cities we’ll be visiting. Come hug and eat together.
Where to buy the book online? Here’s also a list of some great independent bookstores in your area. Please support them! And you can visit our Book Signing/Tour Page Here.
Yield: one 12-cup Bundt Cake
Total Time: 1 hour 30 minutes
This is not a recipe from our cookbook, we didn't have any in Bountiful. However the occasion needed a cake and this is an insanely moist and tender bundt cake. Easily the best we've ever eaten, let alone made. Because of its moistness, the batter probably won't work in a regular pan, the center will fall in, however in a bundt form it is perfect. It also works great to divide between a couple smaller forms instead of the larger 12-cup bundt form. The recipe is adapted from Shirley Corriher's Bakewise, "Take-Your-Breath-Away Lemon Pound Cake". Like Shirley mentions in her book, the key to the incredible texture comes from whipping the cream before adding it to the batter. She also recommends baking the bundt forms on a pre-heated baking stone in the oven. We have the Emile Henry stones at home and the studio and love them.
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