Following review recommendations, this recipe turned out what might possibly be the prettiest, most light and airy bundt cake I've ever made. Not sure which changes produced such a success, but I used 100% cake flour, vanilla bean paste/vanilla butter emulsion/pure lemon extract, slightly more than 1 cup of yolks (angel food leftovers), and half and half vs milk (all I had). Following recommendations, I also allowed the butter/sugar/egg combo to beat around 10 minutes (got used to the noise and lost track of time - may have been slightly longer). Cake tested done at 45 mins and slid out beautifully from a bundt pan prepared only with Pam for baking. I would be proud to serve this cake at any gathering - it's almost too perfect for scratch, so my main concern would be people thinking it's from a box - absolute winner!
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Following review recommendations, this recipe turned out what might possibly be the prettiest,...