It therefore came as a huge shock when the lemon pound cake, made using my beloved Pampered Chef stoneware bundt pan, failed in spectacular fashion yesterday. No, I didn't take a photo. It was just too sad.
I can describe it though: the bottom half of the cake rose, but the top half sunk into the centre, all the way to the bottom. It was weird and freaky.
I eyed it up and down, trying to decide if I should just serve it smothered in its blueberry sauce and pretend nothing had happened. Then I lifted it onto its cake plate, not an easy task because it was so very dense. I was rapidly coming to the conclusion that the blueberry sauce was just blueberries -- not some magical elixir. I took a deep breath, hefted the cake plate, and slung the cake into the bin.
Which brings me to this morning. I fired up the oven and started all over again. I decided that yesterday's failed cake was the victim of not enough beating. The recipe says two minutes on medium speed. But, I don't think that is enough. I went for four minutes, and this the glorious result. This is the bundt lemon cake I remember.
I share the recipe with the caveat that you have to use a bundt pan. Stoneware is good because it heats evenly and its insulation properties help keep the cake moist.
|Lemon pound cake, yumm...|
Lemon Pound Cake
1 box white cake mix (use the cheaper store brand if you can. It doesn't work as well with the super moist ones)
1/3 cup vegetable oil
1 cup sour cream
Preheat oven to 350. Zest and squeeze lemons. You will need 2 tbsp zest and 3 tbsp juice.
Combine all the ingredients in a large bowl. Beat with an electric mixer for 2 minutes, or until well blended (I found that 4 minutes was the magic number). Bake for 50 to 55 minutes, or until a toothpick inserted into the centre comes out clean. Cool cake in pan for 15 minutes, invert onto a wire rack and cool thoroughly.
|Okay, maybe the blueberry sauce is magic...|
1 tbsp corn starch
1/4 cup sugar
2 cups blueberries, fresh or frozen
1 tsp butter
Combine all ingredients in a small sauce pan. Cook over medium heat, stirring constantly, until the mixture starts to thick and bubble. Once the bubbles break the surface, continue stirring and cook for three minutes. Remove from heat. Stir in the butter for a more glossy sauce. Cool.
Presentation: sift confectioner's sugar over the cake. Serve slices with about 2 tbsp sauce.