I like big bundts and I cannot lie.


Oh my god, look at that bundt!

What better way to get into holiday mood than catch up with friends over cake and coffee? We used Martha Stewart's Lemon Bundt Cake recipe and sprinkled lots of Christmas sprinkles to transform it into a holiday cake! The recipe was simple and straight forward. Helpful hint: remember to bring your butter to room temperature. We can't deny that we struggled a bit when the butter came straight out of the freezer.

Another technique I would have done differently was to not have the cake wait overnight before soaking it in the tasty lemon syrup.  The exterior of the cake was a bit hard and crusty, which was also not absorbing the lemon syrup.  There's always a next time to make it right. 

Note to self: shop for a bundt cake pan with a cool design. Bundts are so easy to make and the pan does all the decorating.  I'm always up for minimal effort with great results. #notlazy

- Ken