Sunday, November 15, 2009

It's National Bundt Day, Ya'll!

No, your eyes do not deceive.  That is one TALL Bundt cake, made possible by my new Nordicware 60th Anniversary Bundt Pan.  I'm in ♥ with it. At the time, my order included a bonus Bundt cookbook (hooray for free stuff!). I wasted no time marking out the recipes I wanted to try, and among them was "Lady Bird's Famous Lemon Cake."  Yes, THAT Lady Bird.  Coincidentally, the pan itself came with that recipe on the back of the label--but scaled up to better fit the larger pan size and with the title "Lady Bird Johnson's Lemon Bundt Cake."  Apparently our former first lady was quite famous for her lemon Bundts!

Today, November 15th, is National Bundt Day.  Celebrate by making a Bundt cake of your own!  Looking for some recipes?  Check out The Food Librarian, who has been celebrating the Bundt cake with the "I Like Big Bundts" series!  30 Bundts in 30 days!

Note: the recipe below is for a 15-cup Bundt pan.  If you have a 10 or 12-cup Bundt pan (more common), use THIS recipe instead.  There's a lot of sifting ahead, so get ready 'cause you'll need to sift the flour mixture a total of four times.  Is it really necessary?  I don't know, but I did it anyway just in case!  This is the perfect recipe to use if you've got a whole mess of egg yolks in your fridge, like I did after making all that Swiss meringue buttercream lately!

Lady Bird Johnson's Lemon Bundt Cake

1 cup butter, softened
1 cups sugar
10 egg yolks, lightly beaten
3 cups cake flour
4 tsp. baking powder
½ tsp. salt
1 cup milk
1 tsp. vanilla extract
1 Tbl. grated lemon zest (or one large lemon)
2 Tbl. lemon juice

 Preheat oven to 325°F.  Grease and flour a 15-cup Bundt pan.

Cream butter and sugar until light and fluffy.  Add beaten egg yolks until incorporated.  Sift together cake flour, baking powder, and salt.  Re-sift three times.  Add to butter mixture, alternating with milk.  Mix until incorporated.  Add vanilla, lemon zest, and lemon juice.  Beat 2 minutes. 

Spoon batter into prepared pan and bake for 1 hour, or until cake tester comes out clean.  Cool cake in pan 10 minutes.  Invert onto serving platter to complete cooling.  Dust with confectioner's sugar if desired, or glaze.

Be on the lookout for 2 more Bundt cake recipes this month!


  1. Happy National Bundt Day to you Dorothy! This is one monster of a cake! I'm always looking for lemon cakes and can't wait to try this. Thanks soooo much for baking along with me to celebrate the Bundt! :) - mary the food librarian

  2. Tall, beautiful and pretty darn delicious! Happy bundt day!

  3. This is one beautiful cake Dorothy! Your pictures look amazing. I'm feeling like I'd love to lick the screen right now ;D

  4. This is glorious, Dorothy! Happy bundt day! I'd really hoped to make a bundt for today but was too busy rushing to make Cupcake Hero deadline.

  5. Wow that is a big bundt. I don't know what I would do with all that cake in my house... :)

  6. Thanks everyone! We really enjoyed this cake--it was buttery and soft and oh-so-good! Would've preferred more a tart lemon punch, so next time I may poke holes in it and brush a lemon syrup over the surface.

    The size of this Bundt is pretty impressive; guess I like big Bundts too! :) Don't worry, it didn't stay at my house for long. As with most of my goodies, the leftovers always make their way to work!

  7. It's so tall! I love it. Like a bouffant hairdo!

    Saw this on the round-up. Really cool cake. Nice lemon colour and everything. (I appreciate the finer details!)