Remember that one scene in the film, My Big Fat Greek Wedding? With the "booont" cake? The cake with the missing middle, and where Tula's mom conveniently placed a small plant in to fill in the hole? Lol! Well, it 'tis the BUNDT CAKE and it's wonderful. Costco used to sell these lemon bundt cake several years ago, and much to my dismay, they have stopped selling them.
So, after putting together several cake recipes together, I tried to remake that Costco cake to the best of my abilities...
Ingredients:
3 cups flour
4 eggs
1 cups milk
2 cups granulated sugar
1Tbsp butter (softened)
1 tsp lemon extract
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1/3 cup jello lemon pudding (secret...not so secret...recipe)
1 tsp grated lemon rind
bundt pan
lemon glaze:
1 stick butter (melted)
5 cups powdered sugar
1/2 cup milk (or as much as need for glazey consistency)
1 tbsp lemon extract
2 tbsp lemon juice
Instructions:
With an electric mixer, mix together sugar and softened butter, until mixture attains a smooth creamy consistency. One by one, add eggs to cream mixture. Add flour, salt, and baking powder. Add milk, lemon and vanilla extracts. Add lemon rind. Mix well.
Grease and flour bundt cake pan and pour cake batter. Bake in 375 degrees preheated oven for 30-45 mins.
After baking, let cake in pan cool for 20 mins. Then, take cooling rack and place on top of bundt cake pan. Turn upside down and give the pan a tap until it releases the cake. Let cake completely cool aside, while preparing lemon glaze: Mix melted butter, powdered sugar, milk, lemon juice and lemon extract in mixer until creamy and smooth. Refrigerate glaze for 20 mins.
After cake has completely cooled, take the cake still on the cooling rack and place on top of a cookie sheet or a shallow pan. Shallow pan will catch excess glaze. Take refrigerated lemon glaze and pour onto cake and let excess glaze drizzle down and off the cake. Take a basting brush and brush cake to completely coat. Refrigerate single glazed cake for 30 mins. After the first glaze coating has set, drizzle second coat of glaze (second glaze more for garnish). Refrigerate right away to harden second drizzle of glaze.
Alternative to lemon glaze: dust with confectioner's (powdered) sugar.
Slice and serve! Great with breakfast tea. Bon apetit!
My first of many bundt cakes to come!!! Next up, neopolitan bundt cake, so stay tuned!
4 comments:
Your lemon bundt cake looks great! I want to try it. BTW my Costco also doesn't sell this, but I found it at Costco in Los Angeles. It's called "Lemon Cooler" cake and it's made by Jean's Posh Pantry in Poway CA. Looks like on their web site you can buy it from Amazon too: http://www.poshpantry.com/from-our-oven.html
How on earth can you obtain a "creamy" texture with 2 cups of sugar and 1 tablespoon of butter.....something is wrong with your directions
Just looked at other recipes....they call for at minimum 1 cup of butter...NOT 2 TABLESPOONS.....YOUR RECIPE NEEDS TO BE FIXED...IT WILL NOT WORK AS CURRENTLY WRITTEN.
Franny, HELP!!! I want to make this cake, but am concerned by the comments. Does the recipe need to be fixed. I too am looking for a Costo copycat of the Lemon Cooler Cake. I'd like to see more frosting cascading over.
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