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By Root 1137 0

fancy pans in the shapes of stars and fleurs-de-lis and cathedrals and Stars of David and flowers, to name a few. Most of these decorative Bundts are ten-cup pans, but don’t let that confuse you as they will hold the batter of my recipes. The cakes will bake up taller, however, and you may have to slice off the domed cake before inverting it so that the cake rests level on the plate.

A LIGHTER SUSAN’S LEMON CAKE

serves:

12 to 16

prep:

25 minutes

bake:

38 to 42 minutes

cool:

10 to 15 minutes

MY SISTER SUSAN has become known for her wonderful lemon Bundt cake, which she totes to friends in Atlanta and on weekend getaways. My kids love this cake; we know it as Susan’s lemon cake. Susan says credit should really go to Sally Roy, a neighborhood friend, who first shared the recipe with her. So thanks to Susan and to Sally for the many pleasant summer afternoons we have spent enjoying a slice.

Several readers have asked if I would lighten up some Bundts using applesauce instead of oil, and I did that with this cake. The substitution works so well you’ll never miss that oil. And while I was lightening things, I reduced the amount of lemon gelatin called for in the original recipe and find you taste more of the real lemon flavor.

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 large or 2 small lemons (see Note)

1 package (18.25 ounces) plain yellow or vanilla cake mix

About 3 tablespoons (half of a 3 ounce package) lemon gelatin

2/3 cup unsweetened applesauce

2/3 cup hot water

4 large eggs

¾ cup confectioners’ sugar, sifted

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Rinse and pat the lemon dry with paper towels, then grate 2 teaspoons of lemon zest. Place 1 teaspoon of zest in a large mixing bowl for the cake and set 1 teaspoon aside for the glaze. Cut the lemon in half and squeeze the juice, setting aside 1½ tablespoons of lemon juice for the glaze. Pour any remaining lemon juice into the large mixing bowl with the teaspoon of grated zest.

3. Place the cake mix, lemon gelatin, applesauce, hot water, and eggs in the bowl with the lemon juice and zest and beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is smooth, 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look thick and well blended. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.

4. Bake the cake until it is light brown and just starts to pull away from the sides of the pan, (the top will spring back when lightly pressed with a finger) 38 to 42 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes.

5. Meanwhile, make the glaze: Combine the confectioners’ sugar, reserved 1½ tablespoons of lemon juice, and reserved 1 teaspoon of lemon zest in a small bowl and stir until smooth.

6. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a cake plate. Spoon the glaze evenly over the warm cake so that it drizzles down the side and into the center. Slice the cake and serve it warm or let it cool before slicing.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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