About a year and a half ago, when I was heavily pregnant with my third baby, I got the strangest craving for cake. To most of you, that probably doesn’t really seem like a strange craving, but for me it was. I’m not generally a cake person. If I’m asked what I want for my birthday dessert, I’m always going to answer with “pie, please!”
Anyway, I was talking with some of my girlfriends about cake for one of their upcoming weddings, and the cake shop Nothing Bundt Cakes came up. These girls were raving about this cake shop. I had never heard of it, but for some reason this discussion about cake really got me wanting cake. Like really wanting it. Like wanting it so dangerously that I was sure that going to Nothing Bundt Cakes would set into motion a tragic error that would result in at least another 20lbs.
Confession: One night I actually cried real tears because my husband was not able to go to the Olive Garden and get me a piece of their lemon cake. I could have gone and got my own lemon cake from the Olive Garden, but I was feeling very unreasonable.
But for some reason, my unborn daughter Phoebe really wanted cake. And so I obliged her a bit. I made some chocolate bundt cakes. But then something terrible and wonderful happened at the same time. My friend Katie, who had heard about my new love of cake stopped by the elusive Nothing Bundt Cakes and dropped off one of their mini bundt cakes on my door. Everybody should have a friend like Katie who brings you cake for no reason other than that you are pregnant and you want it. I opened up the beautiful little cake… took a bite…
And I fell deeply in love.
This was without a doubt the best cake I’d ever eaten. Rich, most, perfectly light and dense at the exact same time, just the right amount of lemon and topped with a creamy cream cheese frosting.
These cakes are quite expensive, but if you have the budget, search for Nothing Bundt Cakes in your area and go in and try it. If it’s not in your budget, I have made one here that is very, very close. It’s not perfect, but it’s very, very delicious. Make sure you err on the side of underbaking. You want it to be just barely finished when you pull it from the oven, with moist crumbs sticking to the tester toothpick. Mine was delicious and moist, but I wish I had baked it for about 5 minutes less than I did.
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 teaspoon vanilla extract
3 tablespoons lemon zest
3 tablespoons lemon juice
1 1/2 cups whole milk yogurt
10 tablespoons melted butter
4 oz room temperature cream cheese
1/4 cup room temperature butter
2 cups powdered sugar
pinch of salt
1/2 teaspoon vanilla extract
Preheat the oven to 350°. In a stand mixer, beat your eggs for about two minutes on medium speed until they are thick and pale yellow in color. Keeping the mixer on, add your sugar, vanilla, lemon juice, and lemon zest.
Mix flour, baking powder, and salt together and with the mixer on low speed, add to your mixture until just combined. Add the whole milk yogurt and melted butter last, mixing until just combined.
Pour into a greased and floured bundt pan. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. You want it to be just barely finished when you pull it from the oven, with moist crumbs sticking to the tester toothpick. Do not over-bake this.
Cool cake completely and mix your frosting ingredients together in a stand mixer until light and fluffy. Pipe over the sides of your completely cool cake and enjoy!