Luscious Lemon Bundt Cake

I made this lemon bundt cake inspired by the blog post by Stephanie of awhiskandaspoon. After seeing the picture, i dreamt about the cake and next day i just could not wait to bake one of my own. So with lots of  excitement accompanied by lots of lemon zest and lemon juice i made this luscious lemon bundt.

I followed the recipe apart from the below few deviations:
- I added some milk and honey to the batter to make it moist
- Also sprinkled watermelon seeds on top of the cake for some toasted n crunchy bits with each bite

Lemon Bundt Cake

Adapted from Baking with Julia by Dorie Greenspan  

Equipment

Bundt Tin
Whisk
Spatula

Ingredients

For the Cake

4 eggs at room temperature
1 1/3 cups sugar
pinch of salt
Grated zest of 3 large lemons
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 cup heavy cream, at room temperature (i used Amul Cream)
5 1/2 tablespoons unsalted butter, melted and cooled to room temperature
1 tablespoon honey
1/4 cup milk
Handful of watermelon seeds (optional)
For the Lemon-Orange Syrup 
1/4 cup lemon juice

1/4 cup orange juice
3-4 tablespoons sugar

• Preheat the oven to 350°F/175°C
• Sieve together cake flour, baking powder and salt and keep aside
• Whisk eggs and sugar together in a bowl until frothy
• Add lemon zest to the above
• Lightly beat in the flour mixture using 1/3 quantity at a time. Add little milk between each addition ( according to me the batter got very thick so i added milk)
• Add in the cream and mix it properly
• Now add in melted butter and honey to the batter and using a spatula fold it nicely in the batter

• Pour the batter in a greased bundt and sprinkle watermelon seeds
• Bake for ~50-60 minutes in the oven or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean

While the cake was in the oven, I prepared the syrup. For the syrup, simply mix the ingredients (add more sugar if you feel its very tangy) and bring the solution to boil in a small pan. When the cake cools pour the syrup using spoon and let the cake absorb the flavour.

Bright citrus sunshine in my plate :)

The cake was gorgeous and moist with perfect tang and sweetness. It makes a wonderful accompaniment with tea and I really like the fact that the taste of lemon just lingers on your tongue for sometime :)