{The recipe is at the end of the post if you are not up to all the yackety yack that ensues starting now.}
In late December, after the plum pudding and the ginger cookies and the peppermint bark and the mulled cider/wine and/or hot cocoa, the seasonally affected mama bear inside me, deprived of any chance of hibernation, starts craving lemon everything.
Lemon is just so bright and fresh! So hopeful! So everything that winter is not! That's a Meyer lemon on the left, regular on the right.
Nick and Natasha had left behind (after their seven-or-more fishes extravaganza and among other things) some Meyer lemons, and I decided that I needed to make a lemon bundt cake and that it needed to have toasted coconut on it. I had toasted some coconut for something else and had a revelation:
Everything needs to have toasted coconut on it! Why do we not put toasted coconut on all the things?!?
So that, as we Top Chef contestants viewers say, was the flavor profile. Lemon — Meyer or otherwise — and toasted coconut. I was having a party for New Year's Eve (a more limited one than in the past due to grandmother duties, but still a big one) and was able to make the cake but not take pictures of it more than this phone one:
So I thought I'd reprise things for you now.
Bridget went back to college yesterday, and I wanted to send her with cake. Back when I had other kids in college, I searched high and low for half bundt pans, which is just the sort of ridiculous thing I get fixated on. You know, something that will be a pain to store and you will only need once in a while, but when you need it you need it — like when you know that a whole bundt is too much cake for a couple of elderly ladies or a college student who could use a little reminder that you love him but will shove a whole cake under the bed and forget it. I know this seems unlikely, but it's a thing.
I found them at a yard sale in one case and the local crazy antiques/flea market in the other. And there they perch in my baking pan cupboard above the stove, poised to fall on my head whenever I open the doors to get a really useful pan like a pie plate or something. But every once in a while…
Here are my notes on this cake:
A Meyer lemon is a lemon crossed with a Mandarin, Wikipedia thinks. It's sweeter and more fragrant than a regular lemon, and you can see, smaller. But it has lots of juice and its skin is very thin and tender. Thus, I was on the fence about using my new microplane zester from Rosie on it. I feel like my trusty old one gave me more control in this case, but use the one you have.
If you don't have Meyer lemons, regular lemon will do — or even lime or orange! Or clementine! It's all citrusy and it's all good.
Zest the lemon(s) before you cut and juice. It's just impossible afterwards, but somehow, I often forget until it's too late.
This is my favorite low-tech gadget. It doesn't break. It feels good in your hand. It works super well to ream lemons and limes.
And of course, butter and flour your pan(s) as well as you possibly can, muttering incantations and burning incense to whatever deities are going to help you get the cakes out of the pans in the end. I think that for these little fiddly multi-cornered pans it's a good idea to melt the butter, brush it all around, but then let it cool enough so that the butter is only semi-liquid and can form a good layer all over the interior of the pan. Then dust well with flour.
Using cold butter and your fingers will lead to oversights. Using hot butter and the brush will form too thin a layer.
This is my latest thinking on this vexing question, but I will say that my cakes came out perfectly.
Normally I bake a bundt or any cake at about 350* (my new oven runs slow so I probably would do 375*). But because these little pans were quite full, I baked them at a slightly lower temperature so they wouldn't burst up and over. That seemed to work. (325* if your oven seems to run normally — for me, I did 350* and that is why the finished product was quite pale, above.)
Here is the recipe for you, adapted from The Sweets Life Lemon Buttermilk Cake:
{Meyer} lemon cake with toasted coconut, Like Mother, Like Daughter
2 sticks unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs
zest of one lemon
2 2/3 cup all-purpose flour (don't use cake flour in a bundt pan or it will really not come out!)
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup sour cream
5 tbsp lemon juice, divided — 4 tbsp for the cake, one for the glaze, below
Directions:
Preheat oven to 350F. Generously grease and flour a bundt cake pan or two half-bundt cake pans and set aside.
Beat butter with sugar for 5 minutes, until smooth and light colored. Add the lemon zest. Beat in the eggs one at a time, beating after each one.
In a separate bowl, mix the flour, baking soda, and salt.
In a measuring cup, mix buttermilk, sour cream, and the 4 tbsp of lemon juice.
Alternate adding the dry ingredients with the wet ingredients, beating just until combined.
Pour the batter into the prepared pan(s).
Bake for 50 minutes for a full bundt, 45 for the little ones, until an inserted toothpick comes out clean. Remove the cake from the oven and place pan on a wire rack until cool to the touch, at least 10 minutes but more is safer. Run a knife around the edges, pray, offer your firstborn, and turn the cake out onto wire rack to cool completely.
For the glaze:
1 tbsp lemon juice
1 tbsp cream
1 cup confectioner's sugar
But actually I never really measure, just mix the liquids and the sugar until I have enough and it's the right consistency for glazing. You want it to be fairly thick so that you can get the toasted coconut to stick.
Toasted coconut — take a cup of regular sweetened coconut flakes and brown in the oven on a shallow pan, stirring a little for evenness. Cool. This can be stored in a glass jar in your pantry or freezer and hauled out for tossing on everything, so actually, do the whole bag, not just one cup.
Sprinkle the coconut over the wet glaze until it looks pretty and seems like enough.
By the way, the best way to store a cake is on a plate with a glass dome, so keep your eyes out for domes at thrift stores!
Melina says
Hi Auntie Leila! I am new to the blog (found you through a friend’s Facebook link) and am loving it! Thank you and your lovely daughters for the insight, advice and hilarity.
The cake sounds delicious- I thought I was the only one who had a put lemon desert on the menu for this week!
AND I was skeptical but I gave your idea about braiding bread dough to get a more consistent slice (that can stand up better to sandwiches) a try and it really worked! I never would have thought to braid the loaf (starting in the middle as you say) and then bake in a loaf pan, but wow…thank you for the super helpful idea!
Happy New Year!
Melina
Melina says
Lemon desert…not as appealing as it sounds…gahhhh….
Laura Jeanne says
Thank you for the explanation as to what a Meyer lemon is. I guess I could have looked it up, but I never have, and I’ve always wondered!
This cake looks delicious. I will be making it for sure, although my kids would be very unimpressed if I included the coconut. It might be nice garnished with raspberries on the plate though, no?
Joy says
Oh my! I must make this cake as soon as possible. I love lemon in the winter, too. Thank you for the recipe.
Btw, I totally cheat with my bundt pan and use the baking spray stuff . I always butter and flour all other cake pans but my bundt pan is very beautiful with millions of facets (or so it seems) and I’ve discovered that the cake always comes out when I use the spray stuff (the baking one with added flour) whereas I was only semi-successful with butter and flour. So, I cheat. I’m sure this disqualifies me for homemaker of the year but I can live with that. 🙂
Leila says
Joy, I would not call that cheating. I call that doing what has to be done, and probably better than incantations — morally and perhaps also practically! I have never used that spray but I believe you and maybe will have to get some! I did feel I turned the corner with the melting and cooling idea, but spray would be easier.
Joy says
LOL. Yes, the spray is definitely better than incantations. After years of homemaking I tend to be practical. If it’s not immoral, illegal, the budget allows for it, and gives me more time for my husband and children, and it works best, I do it.
Anastasia says
Ahhhh! I have been craving delicious baked things lately and this hits all the spots, lemon, buttermilk, coconut!! And now I want a mini bundt pan, after I just purged all sorts of unnecessary kitchen gadgets from my cupboards. Also I have the opposite experience with the spray as the above. It never works as well for me as butter and flour. Spray never works for me. I rub the butter on with a paper towel. But it still comes down to whether the moon is full and other intangibles. Also, it’s so good to have the LMLD posts back after the holidays! I’m so glad you took a break but we missed you.
Mrs. B. says
Offer your firstborn… that was funny! I have an open bottle of buttermilk I need to use, and I was just about to make your go-to chocolate birthday cake, but I think I’ll do this one instead (but alas, no coconut: my husband forbids it!)
I have one tip if baking this cake with oranges instead: add a tablespoon (or 2… or 3… or….) of orange cognac – I have a bottle of La Belle Orange. I promise it will take an already delightful cake to its next level of deliciousness. I like to add it to the French Toast custard I make, which has OJ and zest in it already (I think it may come from Ina Garten), and to the bread pudding version of it as well.
I think it’s lovely to link food and seasons – nutty, apple-y things in the fall, all kinds of riches at Christmastime, and then you’re right, Leila, citrus-y things are the way to go with spring around the corner… more or less!
Carrie says
Gosh, I do love a good cake post. This morning I made Deirdre’ s spice cake for my husband’s birthday. Nobody in my household likes buttercream (of any sort) so I was inspired to drizzle over the top a melted bar of Lindt Orange Intense dark chocolate. Can’t wait to taste it tomorrow! Incidentally I remembered your very wise words ‘the pan is your enemy!’, greasing and flouring it thoroughly so it simply slid out. My mum’s birthday is in the middle of February so I may try out this lemon Meyer cake for her. Thank you very much LMLD ladies for your delicious recipes.
DeirdreLMLD says
Oh my gosh, Carrie, that sounds amazing!
Carrie says
It’s the evening of my husband’s birthday here in the UK and I’m delighted to report that the cake was indeed delicious. Lots of compliments on the recipe and my 9 year old said the scent reminded him of the Christmas decoration shops we frequented on holiday in Austria last summer. Many thanks again x
Barbara says
I think it’s really quite unfair to only share the recipe for that delicious-looking cake — lemon and coconut. Yum. There really should be a giveaway and overnight shipping.
🙂
Wanda says
I gave up Diet Cokes 17 days ago and am drinking water with lemon. Today I found Meyer Lemons at Central Market. These are large and a beautiful yellow. I decided if I can’t have my beloved DC, then I will have the best lemons I can find in. Y water:)
Now I need to make that cake………….
NY Mom says
Agreed about craving the clean tart taste of lemon after the heavy excess of Christmas feasting! The cake sounds like perfection itself – will be trying it soon with a side of Earl Grey tea….
On a related note (this is how my brain works…) I was also noticing how, after the sorrowful act of undecorating the Christmas tree and hauling it out (even though it is certifiably dead), the house wants fresh green growing things to fill the void. Thank goodness for the cheery, ubiquitous cyclamen and inexpensive little orchids available in grocery stores this time of year. Granted, they are mostly scentless, but their color and cheer more than make up for the lack.
Mama Rachael says
That cakes looks wonderful and I want some. I’ve been thinking to making pound cake, so maybe I’ll just make this? Can I do it in a loaf pan? (that’s how I usually do my pound cake, which I enjoy so much with afternoon coffee… and for morning breakfast… and for bed time snack)
I just don’t like coconut. At all. Not the flavor, not the texture… the smell is okay, but not one I’d just choose. but I won’t reject coconut scented lotion. Alas, I’ve been known to reject dark chocolate b/c it had coconut in it. That was a very sad day.
Leila says
“Say, brainless, dontcha know where coconut comes from??”
Sorry, couldn’t resist!
gwen says
hahah..i have always loved that line from ”ITS A WONDERFUL LIFE” ; )
Mary Lou says
If lemon is all it takes for seasonally affected, hibernating mothers to regain their balance, I’m in! But how do you all stay so skinny … it must be the smaller bundt pans? I’ll try that! I do have a cathedral cake pan, and I’m not the cook that you all are, (and maybe this is not going to meet with favor :), but I slop shortening in those crazy crevices (it’s the only thing I use shortening for) and that all I use. It was what worked for that problem in my kitchen. I feel very free to bake cake after reading your recipes and don’t feel a bit guilty eating them … my kids used to (they are many grown) give me a kiss for whatever came out of the oven … I don’t count calories, I count kisses!
Leila says
I don’t know how to make it more clear that I totally approve of any and all methods of getting the *(&^%( cake out of the pan! If you leave a comment saying you use lithium grease, you will have my blessing. xoxo
Melissa Diskin says
Leila, if you melt butter and pour icy cold buttermilk into it when you’re making biscuits, they layer up gorgeously — the mixture curdles a bit but the bits of butter are perfect for light biscuits! Same principle, I think — it’s just solid enough to create a barrier until the flour cooks.
I made orange pork earlier this week, foolishly tried to grate the peel of a wet orange, and grated the entire top of my thumb knuckle off. I say use the small zester! Save yourself! 🙂
Pru says
Oh man! This cake looks delicious. I will make this cake very soon.
I love all things lemon and have made the lemon brownie recipe you posted a while back several times. Oh so good!
DeirdreLMLD says
A college kid forgetting a cake under the bed is NOT and thing, Mom — I object! I always ate up ALL of ALL of the cakes that you sent me, and only barely managed to stretch myself enough to advertise it to friends/share!
Leila says
Deirdre, I think Will gets bored of cake 🙁
Mary Lou says
Maybe lithium grease will cure cake boredom too … now there’s an idea!
Jennifer Hoots says
This recipe is wonderful! My 15 year old daughter and I made it this afternoon for a special birthday tonight! Thank you!
Lindsey in AL says
My unborn seventhborn baby (who weighs the equivalent of three paperclips, apparently) has a medical NEED for lemon poundcake as soon as humanly possible.
I received two beautiful glass bundt pans for my birthday last month and I found a recipe online for cake pan “goo” or “goop” or something like that. Flour, crisco, and something else, all mixed up and stored in the fridge. It hasn’t gone wrong yet. I’m not normally a user of shortening but I figure it’s gotta be better than lithium grease, although that sounds like something my mechanic husband would suggest.
Lindsey in AL says
I think that should read “unborn seventh” rather than “seventhborn.” Call it pregnancy-brain.
Jennifer G. Miller says
This looks so scrumptious! I am omitting the toasted coconut due to serving this with pickier children.
How many cups do the half-bundt pans hold? My regular one holds 12 cups, so I’m jumping to the conclusion these are 6 cup molds?
The greasing and flouring is so important in Bundt. I was so embarrassed for our Epiphany celebration to have my Kahlua cake break into pieces because it was stuck to the pan.
Leila says
Jennifer, these molds are no more than 3 cups. The recipe will work in my 7 (?) cup bundt — you know, the kind that looks like these but bigger, not the really big brand-name Bundt pan — although it seems that the original recipe was written for that kind of pan, as you see in the linked post. But it looks small, doesn’t it, as baked?
So if you have the half-bundt pans, grease up another small pan of some sort or 6 cupcake molds for any extra.
Jennifer G. Miller says
I’m confused. My first question should have been how many cups does the batter make? (approximate is fine) Looks like I’ll need to go hunting for pretty and petite bundt pans. Thanks!
Jennifer G. Miller says
Just made this for our dinner party tonight. I added a little zest to the glaze and used a cathedral bundt pan. Delicious! The husbands especially enjoyed it. Thanks so much!
Leila says
Jennifer — Phew! I was worried about that bourbon pecan cake you posted on FB. That sounded so good — tough competition. Glad this one worked for you!!
Judy says
I just baked this for our Presentation/Candlemas dinner celebration. It’s the perfect golden cake for a feast of light. I cannot wait to taste it; it smells so good. And THANK YOU! for the tip of using slightly-cooled butter to grease the cake pan. The cake came out easily, and my family will actually be able to tell that it is cathedral-shaped. 😀
Melanie says
I will try that aforementioned spray. I made a vanilla bundt with chocolate frosting this past weekend….and it did not come out of the pan well. Lol. It was pretty ugly. I ended up melting the frosting and drizzling it on the cake because there was no way to really frost that mess. But it tasted very good anyway…