First I'm going to tempt you with lemon in this luscious lemon bundt cake before I explain about the lemons of blogging. Please see below for my update. 💛😡
I've had this lemon bundt cake recipe for over 10 years and it's still a favorite! Originally found on a blogging friend's website. She no longer posts but her recipes are still online here. She found the recipe through Tate's Bake Shop Cookbook. I renamed it because it's not a true pound cake since it only uses 2 sticks of butter and not 4, but the 1 cup of sour cream kind of makes up for that! It is moist and so delicious.
I used a light lemon glaze over the top. This cake is wonderful on it's one but even better with some berries on the side and maybe a dollop of whipped cream or vanilla ice cream!
👀 Now, I'd like to talk about the trials and tribulations of blogging. Recently, I received an email from Mail Chimp (which I switched to after Blogger/Google stopped offering free email campaigns with the Blogger platform). The free version of Mail Chimp suited my purposes just fine, given my 1200 or so followers. Now, starting March 10, Mail Chimp will no longer send out free email posts if you have more than 500 subscribers. I can try to delete followers who don't usually engage with nor look at my posts but it's going to be difficult to delete that many to get down to and remain at 500. I'm sad and upset that they made such a drastic change in their policy in such a short period of time after choosing them for my blog.
As of today, I'm going to delete the Subscribe By Email widget here which sent you to Mail Chimp. I'm also returning the Feedly Subscription icon. If you enjoy seeing my posts, please follow me using Feedly button after you read this. By the way, you can get the Feedly App on your iPhone, Android, or tablet. I just installed it on my phone and it's great! You can not only follow blogs with Feedly but other news sources as well.
I sincerely appreciate all my followers and am very sorry for the inconvenience!
Lemon Love Cake
2¾ cups flour
¾ teaspoon salt
1 cup unsalted butter, softened to room temperature
2½ cups sugar
1 teaspoon vanilla
1 tablespoon grated lemon zest
5 large eggs at room temperature
1 cup sour cream
½ cup fresh lemon juice, from about 4 lemons
In a large mixing bowl, cream the butter and sugar until they are light and fluffy. Add vanilla and lemon zest, mix them together.
Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
Mix sour cream and lemon juice together. Add flour and sour cream mixture alternately, finishing with the flour.
Spoon batter into prepared pan and bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center.
To make the glaze dizzle:
1-2/3 cups fonctioners' sugar, sifted.
Pinch of Salt
2-4 tablespons freshly squeezed lemon juice
Mix the sugar and salt, then add 2 tablespoons of lemon juice and stir, add more lemon juice as needed to create a thin glaze that can be poured artfully over the cool cake. Add sprinkles, if desired.