• Kim Kimbrough

When life gives you lemons...

Updated: Jul 17, 2020 make a lemon and mixed berry bundt!

Fast-motion video of the bundt coming to life!

Early this year, I had a pretty big lemon thrown at my head - the company I had been working at for 7 years was closing its doors on my department, meaning I was out of a job. With my new found freedom, I decided to "work on myself" and start checking things off my list that I never had time for. I took a photo mechanics workshop, practiced my guitar, taught myself the basics of PhotoShop, launched this blog (!!) and tested out numerous recipes that have been sitting on my Pinterest boards for months. Overall, that "lemon" was really a blessing in disguise and I am so thankful for the experiences I had while on my forced sabbatical (aka "funemployment!").

Not a fan of lemon desserts, I had a plethora of lemons leftover from my Citrus Tablescapes and Centerpieces Experimentation - Part 1 & Part 2, and I couldn't just throw them all away. I had a gorgeous bundt pan that my aunt gave my for Christmas, so I thought, "what the heck, if I don't like what I make, I'll just send it to work with my husband."

Not exactly all the ingredients you just have in your kitchen (this was my first time ever cooking with buttermilk), but not a difficult grocery list to procure.

Tip: I used a bag of frozen blueberries, raspberries and blackberries.

Tip: Unless you want to end up with a puffy-bottomed cake, do not fill your pan to the brim. This I knew, but I had just a little bit of batter left and I couldn't didn't want to throw it out, so into the pan it went. You can always slice a thin layer off the bottom to make it flat once it's done cooling.

Tip: Generously brush melted butter in every crevice of your pan before pouring in the batter to help prevent sticking. I was so worried I would forget to butter the pan before putting the batter, or that the intricate detail in the pan would not show through on the cake. The day almost turned sour when flipping the pan, I had a horrible vision of the cake being stuck to the sides and me having to dig it out of the pan as it crumbled away to pieces. Thankfully, the bundt slid out nicely, and in one piece, after a few light shakes.

I was worried lemon glaze on a lemon cake would be overpowering, but the glaze was light and complemented the berries nicely.

Tip: Put a plate under your wire rack when pouring the glaze, so you can catch the drippings and then re-glaze.

The lemon zest garnished the cake beautifully and popped against the dark colored berries.

The delicately glazed, light colored cake showed every tiny detail of my Nordic Ware cast aluminum bundt pan. It was so hard to choose a style and I can easily see me growing my collection.... (insert objecting look from husband).

Tip: Get yourself a Nordic Ware bundt pan. I researched a lot of pans and the Nordic Ware brand lived up to all my expectations - I definitely recommend them.

Y'all, I could not have been more pleased with the finished product!! Even if the cake tasted awful, I would have considered the day a success, because, look at that bundt!

It was almost too pretty to cut into, and I was worried the confection wasn't going to live up to the hype of it's appearance.

Lo and behold, the cake was a 10/10!! It's flavor rivaled it's beauty, it had just the right amount of density and after eating 2 pieces I did a happy Snoopy-dance around the kitchen! When my husband got home and took a bite, he sang my praises and devoured 2 pieces before dinner.

Tip: Also eat bundt for breakfast.

A fun filled day of firsts - first lemon dessert, first bundt, first video attempt -I think I might have at least one baking bone in my body and look forward to my next culinary baking adventure!

Tip: Hire a dishwasher.

Feeling inspired to make your own lemon and mixed berry bundt?? Recipe can be found here.


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