Friday, June 7, 2013

THB: #19 ~ Lemon-Glazed Buttermilk Bundt Cake

baked our 19th cake from 
Lou Seibert Pappas'
Coffee Cakes ~ simple, sweet and savory
in addition to the above, I filled and baked 
three cavities of a doughnut pan
Above: before glazing
below: done glazing
my variation on the recipe:
3/4 cup sugar instead of 1 cup for the batter,
in addition to sliced almonds - a handful of dried craisins,
whole milk infused with lemon juice in place of buttermilk
should have baked cake in the doughnut pan
cos the size is just perfect!
a delightful cake!
Thanks Grace for picking this recipe!


  1. Hi Emily,
    Cute doughnut cakes! I've enjoyed these cakes too!

  2. ihv not made mine yet..hopefully i can make it by this week

  3. Such a great idea using doughnut moulds to make this cake! Looks lovely & tasty too! YUM! ;)

  4. Nice work, Emily!! Brilliant of you to use donut moulds :)

  5. Hi, it look nice too. great, wish can make mind soon.

  6. Hi Emily, I would love to bake like you at night but I can't afford to wake my family up because of the mixer noise haha. Love your baking experiences!

    I've nominated you an award at

    Hope you will like it!