Monday, December 26, 2016

Triple Lemon Velvet Bundt Cake

This is a new unpublished
recipe from
Rose and Woody's
upcoming book

The name says it all.

The crumb is incredibly delicate
when fresh baked.
Rose advises flavor is better
the next day, which does
seem to be deeper and fuller.
The crumb feels heavier
but is still tender.

The only difficulty I had
was it baked too dark even
taking it out of the oven
earlier than the least amount
of recommended time
turning down the oven twenty five degrees
for the last ten minutes.
Not sure if cake strips would have helped.
Next time I'll start checking for doneness
way earlier, when the kitchen is wafting
with delicious lemon scent.

1 comment:

  1. It looks great! The crumb looks just like mine as well as the color!