Lemon Bundt Cake | Tasty Food Photography!
The cake is yummy.
But I definitely had more fun with the food photography!
And after I finished making it I noticed how pretty the light in my kitchen was. And then I thought… what if I take the whole shebang out to my front porch in the afternoon sunlight but place it in the shade just so… and shoot with a wide aperture into the light behind the trees and railing there? Holy WOW? What if?
Will my neighbors think I’m nuts?
Oh. My. Gosh.
I promise I’ll share the recipe, it’s one a friend of mine gave me several years ago. She made it for her daughter who wasn’t a lover of chocolate. (I know? WHAT?) But her dislike became my gain when I first tasted this cake.
First… more pictures… (Am I a little teensy bit obsessed?)
On an angle? Which one do we like better? I couldn’t decide either?
Or this way?
Maybe we should try a few vertical shots?
By far my favorite shot is the one at the top with the title… here it is again zoomed in with a square ‘insta’ crop. Who doesn’t LOVE a White Cake Stand?!!
What’s that? Enough with the photo brag? Fine.
Here’s your recipe. It’s delightfully simple.
Helps if you have a fancy bundt pan like these options from Amazon. I found mine at a thrift store of all places? TOTAL steal!
Lemon Bundt Cake
- 1 package lemon cake mix
- 1 package small size instant lemon pudding
- 2 tablespoons flour
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon lemon extract
Mix everything together with a hand mixer for 5 minutes. (I cheated I admit it. Your hand gets SO tired… 3 minutes 17 seconds is FINE. Shut up.) Grease and flour your pan really well. Go ahead. Totally overdo this step. When your cake comes out perfectly you will LOVE me. I spray the pan WELL with a cooking spray. Then I sprinkle flour around the pan and shake it around till coated. Then I bang the heck out of it on my kitchen sink to get the loose excess flour out. (BEST part of the whole recipe and a very necessary step.)
Pour into the bundt pan. It’s a pretty thick batter by the way. Don’t stress. And don’t lick the batter spoon. You know? Because. Raw Eggs. (Turn your back now and lick the spoon. I know you did.)
Bake at 350 degrees for a long time. It said 30-35 minutes. But I came back at 30 minutes and it was all laughing at me with a mischievous grin… a lot of NOT cooked on the upper center of the cake. I timed it 10 more minutes. Still not close. 10 MORE minutes… still too much jiggle at the top for me. Toothpick was also not dry.
Finally after 10 MORE minutes… what are we up to now? A full hour? I figured I over cooked it for sure? But the center of the cake wasn’t done before at all… Oh well, fresh lemon glaze will solve everything right?
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons butter really soft
- dash of salt (weird? I skipped this and NO ONE noticed.)
- enough powdered sugar until whisks into a nice spoon-able pour-able consistency, about like a thin maple syrup(2-3 cups)
FIRST and this is very important. First take a fork and sort of destroy the top and sides of the cake. Poke tons of holes all over this thing. THEN spoon the icing over the whole thing. Then go back and pour on MORE. If it gets messy around the bottom wipe that up with a spoon in your mouth, er… a clean cloth.
Decorate with fresh lemons and a pretty white cake stand of course and then make a fool of yourself in your front yard pretending to be a FOOD PHOTOGRAPHER! It wasn’t over cooked after all, and with all the glaze who could tell where the cake ended and the AMAZING began?
Be sure to check out my Blueberry Sour Cream Bundt Cake too!