{"id":8111,"date":"2024-06-20T19:54:45","date_gmt":"2024-06-20T23:54:45","guid":{"rendered":"http:\/\/recipephany.com\/?p=8111"},"modified":"2024-06-21T06:48:57","modified_gmt":"2024-06-21T10:48:57","slug":"lemon-bundt-cake-amalfi-style","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=8111","title":{"rendered":"Lemon Bundt Cake, Amalfi-Style"},"content":{"rendered":"
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When we hiked mountain trails along the Amalfi Coast several years ago, we marveled at the fist-sized lemons hanging off the cliffside trees. We didn\u2019t know at the time, but they were begging to get zested and squeezed into this ultramoist and puckery lemon cake. While this lemon-lover\u2019s dessert comes from the region, it doesn\u2019t require Italian lemons. The supermarket variety will do just fine.<\/p>\n\n\n\n

Who knows the real heritage of this cake. It has relatives all over the world. The English call it a \u201clemon drizzle cake.\u201d It starts out as a classic butter cake\u2014rich, fluffy, golden, and fairly easy to make. The jolt of flavor comes from the lemon syrup that gets poured on after baking and soaks deep into the crumb. It also moistens and sweetens, much like the simple syrup that bakeries infuse into their cakes\u2014 a secret ingredient that makes us believe they bake better than we do.<\/p>\n\n\n\n

Another drizzle cake we\u2019ve made for years, little lemon buttermilk poppy seed loaves<\/a>, steals the show at tea or brunch. But this lovely Amalfi bundt cake, with its elegant curves, makes a more dramatic, lemony splash for dessert.<\/p>\n\n\n\n

Bakery Secret Ingredient<\/strong>
To dress up the cake, try another bakery secret ingredient.
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Professional bakers dust moist cakes, fruit tarts, and even whipped cream with confectioner\u2019s sugar. And yet the sugar never dissolves. How do they keep powdered sugar from disappearing?<\/p>\n\n\n\n

For that professional finish, bakeries rely on special non-melting confectioner\u2019s sugar, also known as snow sugar or donut sugar. Slightly less sweet than regular powdered sugar, it consists of harmless dextrose and a little oil or fat. It won\u2019t dissolve even on cold, cut fruit.<\/p>\n\n\n\n

So for simple decoration, just dust with non-melting confectioner\u2019s sugar from King Arthur<\/a> or Amazon. It won\u2019t disappear, even on top of all that syrup. A little goes a long way and lasts a long time. <\/p>\n\n\n\n

And if you have a chance, get yourself to Amalfi and admire those giant lemons.<\/p>\n\n\n

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Lemon Bundt Cake, Amalfi-Style<\/span><\/strong><\/h3>\n\n

Adapted from Milk Street\u2019s Amalfi-Style Lemon Cake<\/em><\/p>\n\n\n\n