Forget traditional birthday cakes thick with too much icing; I forgot them the moment I fell in love with Nordic Ware. Sharp designs and unique swirls make truly beautiful cakes without the addition of more butter and sugar. It almost doesn’t matter what the cake tastes like when it looks like this…just kidding. I guarantee you’ll love this moist and citrusy cake! Let’s get baking!
Now cranberries may seem like a strange addition; but when I grocery shop, I go for the gold – things on sale. As Thanksgiving fast approaches, cranberries are in high supply, and surprisingly, they taste incredible in lemon bundt cake (despite being a little bitter when eaten raw) – plus they look amazing as a garnish! (See photo above for the one little cranberry that didn’t fall off the cake)
I have a few tips for baking with bundt pans – I’ve had many a baking fail with bundt pans due to poor greasing, cakes that are too hot, and burnt edges. Keep reading for some surefire ways to make sure your cakes are as perfect as when you bake in a regular cake tin!
Ok: so here’s the main problem. If you go to a lot of review sections of Nordic Ware/Other Bundt pan products, people will rate them poorly because they had a disastrous experience using the pan. Ok. It’s not the pan, it’s just a matter of greasing it properly to help the cake ease out of the pan. I have found in regular baking and baking with bundt pans that you should always grease and flour your pan. Sometimes, just greasing does not work, especially if you let the cake cool in the pan for too long before inverting it.
Speaking of cooling the cake, make sure you don’t try to flip the bundt pan over right away (as tempting as it may be). Wait for it to cool for about 20 minutes; if you don’t, the parts of the top that may be a little more firmly attached may break and rip when you invert it.
Another problem I always face is that the bottom rises to a small peak, so that when I invert it onto my cake stand/plate, it don’t be sitting flat. I level the bottom, but I have to do it very, very carefully to make sure I don’t ruin the beautiful design of the cake. First, invert it the top side up onto a cake plate and let it cool completely. Use another cake plate to flip it bottom side up and very gently use a bread knife, or an electric knife to level the bottom of the cake without putting too much pressure on the top of the cake. Flip it over again very carefully.
If y’all want to check out this or other amazing Nordic Ware pans, head on over to: https://www.williams-sonoma.com/shop/cookware/cookware-nordic-ware/
- 2 1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp coarse seasalt
- 1 cup granulated white sugar
- 1/4 cup brown sugar
- zest of 1 lemon
- 2/3 cup butter, at room temperature
- 2 large eggs
- 1 cup milk
- juice of 1 lemon
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cups fresh cranberries, chopped into small pieces
- powdered sugar, to garnish
- Preheat oven to 350°F and generously spray your bundt pan with nonstick cooking spray. You can use a pastry brush to ensure the spray has coated each crevice of the pan (especially if you're using a Nordic Ware pan). Add a few tablespoons of flour to the pan and coat the greased pan - this will help your cake come out smoothly.
- In a medium sized bowl, sift together cake flour, baking powder, baking soda, and salt.
- In a large bowl, cream together sugar, lemon zest, and butter until fluffy. Whisk in the eggs and beat until the batter is smooth.
- In a small bowl, whisk buttermilk and lemon juice and let sit for 5 minutes. Then pour in pure vanilla extract.
- Add in a fourth of the dry ingredients to the sugar/butter bowl and fold until just combined. Add in a third of the milk mixture and mix. Continue until all the ingredients are combined. Add in cranberries.
- Pour the batter into the prepared bundt pan evenly. Tap the pan on the counter to ensure that there are no air bubbles. Smooth the batter before baking.
- Bake in the oven for 45-50 minutes until a toothpick comes out clean form the center.
- Cool in the pan for 20 minutes before inverting onto a cake plate. Level the cake only after completely cooling (optional step)
- Garnish with powdered sugar, if you wish!