by Heather Schmitt-Gonzalez / Tuesday, March 12, 2013
Lemon Vanilla Bundt Cake
I remember wondering what my dad saw in that lumpy, bumpy, greenish-purplish skinned, creamy-green fleshed thing he loved so much. And why every single pit made its way onto our window sill, balanced on a juice glass by two toothpicks. (I came around, avocado.)
And what the heck was up with those tall green bottles of sparkling mineral water that never ceased to take up space on the top shelf of our fridge? They fooled me with a single drawing of an orange, or a lemon, or maybe a lime on their gold or silver pin-striped labels. I eagerly tried big gulps. They did NOT taste like oranges. Or lemons. Or limes. They were horrible. (So sorry I doubted you, Perrier.)
Not only do I love each and every one of those things in their glory now, they also make great components to other things I love. Take for instance, Perrier. While cracking that lid and swigging without cringing makes me feel cool and grown-up (never mind that fact that I actually am cool and grown-up, certain acts bring it to the surface), did you know that those bubbles also lend great texture to baked goods?
Plus, that little lemon that I glared at when I was little, now it makes me smile...because I know it will add to the essence of my lemon cake. Aren't life's little twists and turns magnificent?
- 12 oz. unsalted butter, at room temperature
- 3 c. sugar
- 1½ Tbs. vanilla bean paste
- finely grated zest of 3 fat lemons (~2 Tbs.)
- 5 large eggs, at room temperature
- 3 c. all-purpose flour
- ¼ tsp. fine sea salt
- ¾ c. Perrier Sparkling Mineral Water, Lemon variety
- 2 c. powdered sugar, sifted
- juice of 1 freshly squeezed lemon (approximately)
- ½ tsp. vanilla bean paste
- Swedish pearl sugar, for sprinkling
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.