As you may know, I’ve been on a bundt cake baking kick lately. Between that last cake and this new cake, there’s one in between the two that I’m putting on hold. Because this particular bundt cake is way more important and a million times more amazing. I have been so excited to share this recipe with you, I couldn’t stand it another minute.
This week, in total, I’ve made 3 bundt cakes. I’ve been having a crazy good time making them and loving every second. There’s just something about them that is so elegant and sophisticated and I’m drawn to the science of baking them. Because honestly, they aren’t like “normal cakes”. I’ve had enough flops so far that I’ve come to realize they’re not as easy to bake as they seem. Temperamental, if you will.
So when I dreamt up this bundt cake with St. Germain, I was a bit anxious as to how it would turn out. With the best intentions, as always, I wanted to do it right on the first try if I could. I’d gone through enough cartons of eggs and slabs of unsalted butter in one week to make me want to invest in a farm full of chickens and cows.
I absolutely adore St. Germain. It is, by far, my favorite liqueur on the planet (see past cocktail recipe here). It’s sweet, French, and floral with elements of grapefruit, peaches and pear. I’d pour and mix it into everything I eat and drink if I could afford it. So when I went on a hunt to see if there were any pre-existing St. Germain recipes involving baked goods, I was shocked by the deficiency. There are a few recipes involving macarons, but as a whole, SOL. So I’m here to change that, because the world needs a St. Germain bundt cake.
I adapted this recipe to a classic Old-Fashioned Lemon Glazed bundt cake recipe because it seemed to be a common theme that there have been many successes with the “traditional” 1-2-3-4 cake (1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs). I didn’t want to deviate too much to a solid, moist, and flavorful texture. I added 3/4ths of a cup of St. Germain to the actual cake, 1/2 cup to the glaze, made my own “buttermilk”, and I wouldn’t change a thing. This turned out beautifully. I was shocked, actually. The hint of floral notes paired phenomenally well with the lemon zest and juice, I really couldn’t imagine another “plain” lemon cake without it again. They’re the perfect pair and compliment each other so well.
The second I could pierce my fork through the first slice, still slightly warm from the oven, and took the first bite, the first words out of my mouth were “Holy macaroli, I really hit the nail on the head with this one”. Needless to say, I am beyond pleased. And if you could have seen me hopping around the kitchen in joy, contentment and pleasure from what I had just experienced, you would be just as convinced.
I urge you all, now, at this exact moment, to go out and buy a bottle of St. Germain and make this lovely cake. I think it’s safe to say that this is and will be the best thing I’ve baked all year (and it’s only March!).
Old-Fashioned St. Germain and Lemon Bundt Cake
Makes approximately 12 slices
- 1/2 cup vanilla soy milk (or any other milk available)
- 1 tablespoon apple cider vinegar
- 1 cup unsalted butter (2 sticks), softened at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup St. Germain liqueur
- grated zest of 2 lemons, finely chopped
- juice of 1/2 lemon
- 1/4 cup unsalted butter
- 2 1/2 cups confectioners’ sugar, sifted
- 1/2 cup St. Germain liqueur
- grated zest of 1/2 lemon, finely chopped
- juice of 1/2 lemon
- Preheat your oven to 325 degrees F. Spray a 10-inch bundt pan with oil or coat with butter.
- Pour your milk into a small bowl, add the apple cider vinegar, and slightly whisk together with a fork. Set aside to curdle for several minutes. (You will add the St. Germain to this liquid mixture toward the end.)
- Cream the butter and sugar together in a large bowl with an electric mixer until fluffy and pale (1-2 minutes).
- Add the eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as necessary.
- Mix in the St. Germain to the milk and vinegar mixture.
- In a small bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the creamed mixture in 3 separate additions, alternating between the liqueur/milk mixture in 2 additions, beginning and ending with the dry ingredients. Fold the batter until it looks well blended; don’t overmix. Fold in the lemon zest and juice.
- Scrape the batter into the prepared pan, smooth out the top with a spatula. Bake the cake for 50-55 minutes, or until a toothpick inserted into the center comes out clean, and the sides of the cake have begun to pull away from the pan.
- Transfer the cake in the pan to a wire rack to let cool for at least 10 minutes. Now prepare the glaze.
- For the glaze, heat the butter in a small saucepan over medium-low heat until melted. Add in the sifted confectioners sugar, St. Germain, lemon zest and juice until a pourable glazey consistency is reached. Set aside for 5-10 minutes to thicken. (You may add additional sugar, Germain, zest or juice to taste if you prefer but that’s entirely up to you if you’re willing to experiment! Either way, you won’t go wrong.)
- Invert cake onto your serving platter or cake stand and spoon the warm glaze over the cake. Although it tastes best the day it is made, it will keep in an airtight container at room temperature for 3-5 days. Enjoy!