Do you like it?
No blooming but this cake is tender and definitely not dry, it also has yogurt in it and it’s oil based. I’ve made it several times but this is the first with a meringue topping. Next time I’ll use a little more egg whites for the topping!
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Thanks! I considered adding “soft candied orange peel” as you mentioned you had, but the orange peel I candied is…definitely not soft.
Yes, but these citrus cakes always improve so so dramatically with time that I feel I can’t give my final assessment quite yet.
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Yes i found that when the cake was almost gone it tasted best. Took 4 days for 3 guys and me to finish it. Mind you I only had slivers.
My peel is quite soft, haven’t sugared any of it, it’s also from the Camilla Wynne book. I left a little pith on it so it wasn’t just peel.
I’d like to make this again in the FP as you mentioned. If I do that, I will blitz candied peel with the sugar.
Yes, that’s how I did it, was very effective.
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I thought these were a little bit too sweet. Do you think I could cut back on the sugar slightly?
I volunteered to bake the cakes for a milestone birthday party for potentially 50-ish people. I pitched a selection of big bundts, and was given the freedom to pick the flavors. Apparently the celebrant likes a chocolate cake, so I thought I’d make a chocolate sour cream bundt, one or two lemon bundts, and one or two Kentucky butter cake bundts. Easy peasy.
Then I was asked to travel for work for the 4 days before the party, which is on a Saturday. All the bundts I make are poundcakes which improve with time, and I planned to bake them all well in advance, but not five days in advance (given the travel schedule, I’d have to bake them all on Monday.)
So my plan now is to test and compare two options: freezing in advance, and chilling in the fridge. I’ll bake trials of the chocolate and at least one of the other flavors. I will test how they freeze and defrost, and conduct a separate test holding them for five days, prob in the fridge. I might ping Rose Levy (author of the lemon bundt recipe I use) and see if she can advise on the question of freezing vs chilling. Everytime I’ve asked her a question on Instagram, she’s responded.
The Kentucky butter cake is so easy and great, but it benefits greatly from a kind of crackly butter glaze that’s poured on warm and dries with the cake. I’d sacrifice that with either make-ahead method, I think 
Advice welcomed!
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Sure.
In my experience, freezing is a better preserver of freshness than refrigerating, especially for butter cakes. In the case of the RLB cake, you could bake and syrup it and freeze, then add the glaze if you still want to use it on the day (popping it into the fridge for a few minutes to speed setting if you need to accelerate the provess_.
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Yeah, this is my expectation as well. I may just test the freezing method.
Quit your job? (JK 
)
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This cake is just fun to make with the meringue topping. I made it a little larger this time as el exigente approved of it , and we also have none left from yesterday’s bake…we did have some help! ETA… I made this one with sour cream rather than the yogurt called for in the recipe, I have used sour cream on several other occasions.
Cocoa yogurt cake from “ Snackable Cakes” by Yossy Arefi
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I had some leftover pie crust from making a quiche two days ago, and I didn’t want to go to waste. There wasn’t enough to make another quiche, so I rolled it thin, spread a thin coat of butter on it and topped with a cinnamon & sugar mix. Once baked off, I broke it into pieces for Sunshine to snack on. They kind of remind me of a thin graham cracker.
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This might be useful.
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Especially at Thanksgiving, my mother would take leftover pie dough, roll it into oblong strips and sprinkle on grated cheese and maybe dried herbs, then fold and crimp the dough, then bake. When done, they were cut into pieces. Simple, but delicious to munch on when warm.
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Great suggestions!! My pie crust recipe usually makes two quiche crusts with nothing leftover, I don’t know what happened this time.
Any who, Sunshine lost some weight (last year-2024), so I’m really happy she is “snacking” and feels like eating. And yes, she has already gotten into these sugar/cinnamon crisps and likes them… YEA!!
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