Lemon Cinnamon Cake

I have been wanting to make this cake for such a long time! The idea struck me when I made this lemon cinnamon lentil dish several months ago. My BFF, who blogs here, had mentioned that she’d made it, and I begged her to blog it so I could try the recipe. My BFF is a woman of her word, and she dutifully shared the recipe, adapted from Madhur Jaffrey’s An Invitation to Indian Cooking.  The highlight of the dish is the combination of lemon with a cinnamon stick, slow simmered. It was incredibly delicious, and the pairing so unexpectedly perfect that I was determined to try it out in a cake.

There is no tried and true recipe for a lemon cinnamon cake, at least that I could find, so I just came up with this one. It came out so wonderfully lemony, with an aromatic infusion of cinnamon. Part of the fun was that I got to use so many of our new kitchen toys: the new Bundt pan, cooling rack, and cake dome, to say nothing of the majestic Microplane grater! Thank you kindly, dear friends and family!

Lemon Cinnamon Cake

4 eggs
1 1/2 c sugar
1/2 c butter, softened
2 c flour
4 tsp baking powder
1/2 tsp salt
1/2 c milk
5 Tbsp lemon juice
Zest of three small lemons
1 tsp cinnamon (I used Penzeys Extra Fancy Vietnamese cinnamon, which is very strong, so you might use a bit more if you are using regular cinnamon)

-Heat oven to 350 degrees F. Butter and flour the inside of a Bundt pan.
-Zest and juice the lemons.
-Combine the eggs and sugar and beat in the butter gradually until the mixture is creamy.
-Add the flour, baking powder, salt, cinnamon, and milk, and beat to combine.
-Add the lemon juice and lemon zest and beat to combine.
-Pour into the Bundt pan and bake for approximately 50-55 minutes at 350 degrees F. (I started checking it around 40 minutes with a toothpick, but it still needed more time. When the toothpick comes out clean and the outer edges of the cake are pulling away slightly from the sides of the pan, it is ready.)
-Let cool for at least 30 minutes, and then loosen the edges with a  spatula before turning out onto a cooling rack or serving plate.
-I served the cake as it is, but you could also dust it with powdered sugar or add a simple lemon glaze (just lemon juice and powdered sugar). Enjoy!

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