so I made a cake for Father's Day:
The most perfect lemon bundt cake was made, to be exact. This was sort of an homage to my late grandmother, Zettie, who used to make a mean lemon pound cake as many times as I wanted it. We never got her recipe for it, or for her famous prune cake, but I wanted to remember her by making this for my father since she was his mother. This cake, adapted from Deb, is moist, citrusy as all gets out, and sweet. It was perfect. This is my favorite cake that I've made so far, in the year and a half span of baking I've been doing.
I used about 8 lemons in this cake all together for the batter, lemon syrup, and glaze. I could've used more glaze but I didn't want to over do it. Next time, I will use all of the glaze because it sets after cooling for a while and is awesome.
I converted this using 1.5 C sorghum flour, 1.5 C tapioca starch, 3 tsp xanthan gum, 2 sticks of vegan earth balance sticks, about 1/2 tsp (and a pinch more) of salt instead of 1 tsp, and 3/4 C vegan buttermilk (1 c rice milk + 1 T vinegar, leveled off).
I am very, very pleased with this cake, and more so with the fact that it came out of the bundt pan perfectly this time! My mother told me more grease and less flour works best. It turned out great. I think Zettie would be proud of me if she could try this cake. I really miss her and don't think of her too often because sometimes it's hard to believe she's gone. I think this reminded my father of her too. But I'm sure that she's smiling somewhere for this cake and me.