1 Apt. 2B Baking Co.: January 2012

Monday, January 30, 2012

Rangpur Lime Bars

In these winter months there is nothing I love more than filling up my fruit bowl with every variety of citrus I can find, you might say that we are having a bit of a love affair. So when I saw that the gals from food52 had picked up some harder to find varieties over at Eataly I scooted my boots right over to their beautiful produce department to round out my collection. There were page mandarins and mandarinquats, stem and leaf meyer lemons, a few varieties of kumquats, bergamots, lots of things I don't remember, and then there were the rangpur limes. They are limes that aren't really limes at all, those sneaks. Rangpurs are a cross between mandarins and a lemons and they are thin skinned with tart, puckery juice that almost has a hint of spice. I picked up four of the little golf ball sized fruits along with some other treats and admired them in my fruit bowl for a few days, not sure what to do with my precious bounty. I wanted to make something that would really highlight their flavor and eventually decided that bars would be the way to go. I combined a crisp shortbread crust with a creamy tart curd spiked with a little bit of fresh ginger and I have to say, they knocked the socks off of any lemon bar I've ever had.

Rangpur Lime Bars

Preheat oven to 350º and line the bottom and sides of an 8x8 or 9x9 square metal baking pan with foil

For the Crust
adapted from Alice Medrich

1c flour
1T cornstarch
2T sugar
1/4t salt
1t vanilla extract
7T melted butter

In a medium bowl, whisk together the butter, sugar, vanilla and salt. Add in the flour and corn starch and stir well to combine, the mixture will appear greasy. Pat the mixture evenly into the prepared pan and bake for 25-30min or until the crust is golden brown.

When the crust is ready turn down the oven to 300º

For the Filling
make this while the crust is baking

1/2c rangpur lime juice, from 3-4 limes
2t rangpur lime zest
3eggs + 1yolk
1/2t grated fresh ginger (optional)
1T sour cream
3/4c sugar
3T flour

1. In a medium bowl, whisk together the flour and sugar. Add the eggs and egg yolk and whisk well to combine. Lastly add in the sour cream, rangpur lime juice, zest, and the grated ginger.
2. Pour the mixture on top of the hot crust, tap the pan to release any air bubbles and bake for 20-25 minutes or until the topping is set and jiggles slightly in the center.

Cool completely before slicing into squares and dust with confectioner's sugar before serving. Store in an airtight container in the fridge for up to 1 week.


- If you don't have access to rangpur limes, meyer lemons are a great substitute. In a pinch, you can use regular lemons, just up the sugar to about 1c.
- If you don't have sour cream on hand you can substitute 1T heavy cream or 1T creme fraiche.
- I used a 9x9 pan for this recipe and it made bars that were quite thin. I didn't mind this at all, but if you prefer a thicker bar use an 8x8 pan instead.

Thursday, January 26, 2012

Buckwheat Poppy Seed Jam Bicuits

At any given time it's safe to assume that there are more than a few jars of open jam in my fridge, but recently things have gotten a bit out of control. It all came to a head when my boyfriend, unable to find room for a six pack, declared that we had a "condiment situation." Obviously, this needed to be immediately remedied so I took a deep breath, took inventory and found no less than seven open jars in there, waiting for their fates. I decided to tackle the situation head on and make a recipe I've had book marked for ages that I knew would be great way to use up the bits and bobs and half full jars floating around. These jammy biscuits are adapted from the well known and loved Jammers from Grand Central Bakery, all I did was swap in a bit of nutty buckwheat flour and some poppy seeds for crunch. Then I filled half with Bourbon Peach Jam care of my Jam Exchange pal Karen (hi Karen!) and the other half with my Mixed Berry Jam. I absolutely loved the sweetness of the peaches with the slight bitterness of the buckwheat, and my boyfriend really liked the berries so I say just go for it when it comes to flavors.

Are you like me too? Should we start a support group, jam hoarders anonymous? I say we all just make biscuits instead.

Buckwheat Poppy Seed Jam Biscuits
adapted from the Grand Central Baking Book
yield 10-12 biscuits

12oz all purpose flour
8oz buckwheat flour
4T sugar
2t baking powder
1t baking soda
1 1/2t salt
1T poppy seeds
8oz cold butter, cut into cubes
1 1/4-1 1/2c buttermilk
About 6oz jam

Preheat oven to 350º and line a baking sheet with parchment paper

1. In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, salt and poppy seeds.
2. Add the butter and cut it in with a pastry cutter or your fingers. Keep mixing until the mixture looks mealy with a few pea and lima bean sized hunks of butter remaining.
3. Make a well in the center of the mixture and add in 1 1/4c of the buttermilk. Gently mix the dough together, making sure that all of the flour mixture gets moistened. If the dough is dry or crumbly continue to add the additional buttermilk 1T at a time until the mixture mostly comes together.
4. Turn the dough out onto a floured surface, it's okay if the dough comes out of the bowl in a few pieces, and pat it out into a circle 1 1/2''-2'' tall. Cut the biscuits with a floured 2 1/2'' biscuit cutter or drinking glass. Gently pat the scraps together and cut one more round of biscuits. Place the cut biscuits on a lined baking sheet.
5. Use your thumb to gently make a tablespoon sized indent in the middle of each biscuit, then very gently, while supporting the sides of the biscuit, use your thumb to push down and make the hole deeper. Aim to make the hole a little wider at the bottom than the top and push down almost to the bottom of the biscuit. Fill each indentation with a tablespoon of jam.
6. Bake for 35-40min or until the biscuits are golden and crisp on the outside.


- Feel free to make these with all purpose flour, just use 20oz total.

Tuesday, January 24, 2012

A Chocolate Cake fit for Celebrations

I take birthday cakes pretty seriously, in fact, I think it is one of my adult culinary responsibilities to be able to make kick ass birthday cakes. They can be tall and chocolatey and covered with fluffy frosting like this one or a bit more humble, maybe without any frosting at all. All I care about is seeing my pals smile and make a wish for themselves while bathed in flattering golden light from a mass of burning candles poked into the top. Can you think of anything more magical than an edible monument of joy that we are encouraged to stick with candles and set on fire? Me neither.

The recipe below is for my go to chocolate cake and my favorite chocolate frosting which I admit is a bit more labor intensive than American style buttercream. I won't blame you if halfway through you are standing over your mixer cursing me, but I promise if you see it to the end you will be rewarded will the smoothest, creamiest chocolate buttercream you've ever tasted.

Chocolate Cake
yield 1, 3 layer, 10'' cake

4c sugar
3 1/2c flour
1 1/2c cocoa powder
1T baking soda
1T baking powder
2t salt
2c milk
1c canola oil
1/2c sour cream
4 large eggs
1T vanilla extract
1 1/2c strong coffee

Preheat oven to 350º and prepare 3, 10'' cake pans by buttering, flouring and lining with parchment paper (see note for other size options)

1. Sift the sugar, flour, cocoa, baking soda, baking powder and salt together. Put the sifted ingredients into the bowl of a stand mixer (or very large bowl) and stir well to combine.
2. In a medium bowl or pitcher, whisk together the milk, oil, sour cream, eggs, and vanilla. With the mixer on low, pour the liquid mixture into the dry mixture and stir until the dry ingredients are moistened. Stop the mixer, scrape down to the bottom of the bowl to make sure all of the dry ingredients are incorporated, then turn the mixer up to medium and mix for 2 minutes.
3. Turn the mixer back down to low and slowly pour in the coffee. Stop the mixer and scrape down to the bottom of the bowl and finish the stirring by hand.
4. Pour the mixture into the prepared pans and bake for 20-25min or until a cake tester comes out clean. Double layers of cake will take 35-40min to bake.
5. Let the cakes cool in the pan for 15 min then invert onto a rack to cool completely.

Chocolate Swiss Meringue Buttercream
yield, enough to fill and frost a 10'' cake, plus a little extra

For the Ganache
18oz chopped bittersweet chocolate
1 1/2c heavy cream
1T vanilla extract
1T strong coffee or espresso
1/4-1/2t salt, depending on your taste

For the Meringue Buttercream
5 egg whites
1 1/4c sugar
1lb butter, room temp
pinch salt
1T vanilla extract

To Make the Ganache

1. Place the chopped chocolate in a large bowl. In a small saucepan heat the heavy cream over medium heat until just before it boils. Pour the hot cream over the chocolate and cover the bowl with plastic wrap. Let the mixture sit for 5 min, then whisk until smooth. Whisk in the vanilla, coffee and salt then set aside the mixture to cool until it is cool but still soft. Don't let it harden completely or you will not be able to whip it into the frosting.

To make the Swiss Buttercream

1. In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pan of simmering water and whisk continuously until the sugar has dissolved and the mixture is warm to the touch, 5-7min.
2. Using the whisk attachment, beat the egg white mixture until stiff glossy peaks form and the mixture has cooled to room temperature, about 10min.
3. Switch to the paddle attachment and reduce the speed to low and add the salt then add butter a few tablespoons at a time and beat the frosting until smooth. During this step it is very likely that the frosting will "break" and you will think you messed up. Good news! You didn't! Mine breaks sometimes too. All you have to do is turn up the  speed on your mixer for a few seconds and the frosting comes back together. Continue until all of the butter is incorporated then add in the vanilla.

To Make the Chocolate Swiss Buttercream

1. Whip the room temperature ganache into the meringue buttercream until no lumps remain. The finished buttercream will be glossy, smooth and fluffy.

To Assemble the Cake

Peel the parchment paper from the layers and trim the cakes so the tops are flat. Place one layer onto a serving platter or pedestal and spread about 1 1/2c of the frosting onto the cake in an even layer. Place the second layer on top and repeat. Finish by placing the last layer on top, trimmed side down so the top of the cake will be nice and flat and crumb free. Cover the top and sides of the cake with a thin layer of frosting (crumbcoat) and refrigerate for about 30min. (My apartment was so cold when I did this step, I just put my cake by the window for a few minutes, ha!) Pull the cake out of the fridge and add a second, heavier coat of frosting on the top and sides of the cake. Garnish with cacao nibs and chocolate sprinkles. Serve at room temp. Store any extra frosting in an airtight container in the freezer where it will keep for a few weeks.


- I usually bake this cake in 3'' tall pans. I fill one about 2/3 full and trim it cake into 2 horizontal layers, the remaining batter is used to make the other layer.
- You can also make a nice tall 9'', 3 layer cake with this amount of batter. For this option you will need  3'' tall cake pans. If you don't have 3'' tall pans I suggest you divide the batter between 4 pans instead of three. Confusing, I know. Please feel free to email me if you have any questions, apt2bbakingco(at)gmail(dot)com.
- This chocolate cake tastes equally great with a simple vanilla buttercream if that is more your speed.- I used Cordillera Cacao nibs that I got from the Pantry at Delancy to garnish this cake and they are the most delicious nibs I've ever used. If you are anywhere near Seattle, you should pick them up and try to take a class while you are at it!
- The sprinkles came from Seattle Home Cake Decorating Supply Co. which is an incredible hole in the wall shop with a very helpful and knowledgable owner. Again, if you are in Seattle and you need any cake or cookie decorating supplies, this is your spot. You can find similar sprinkles online here.

Thursday, January 19, 2012

Parsnip Macaroons

I know that I am not alone when I say that I love parsnips because when I posted the bouquet of them that I happily carried home from the grocery store yesterday, I got quite the response. Ok, a percentage of those responses were from a certain family member of mine (hi mom!), but still, Parsnip Lovers Unite! With cookies! I know it sounds a little bizarre to bake with something usually used in savory preparations but I find that if you choose the right specimens, parsnips are just as sweet as carrots with a more complex flavor profile. The inspiration to bake them into macaroons came from Alice Medrich and her Spicy Carrot Macaroons that I've been meaning to try for ages. With a few substitutions they baked up into little golden haystacks perfect for teatime. The parsnip flavor is subtle, like a spice note in the background that pairs really nicely with sweet maple syrup, crunchy almond and chewy coconut.

Parsnip Macaroons
inspired by Alice Medrich's Spicy Carrot Macaroons
yield 18-20 cookies

2 egg whites
3.5oz unrefined cane sugar
2oz maple syrup
1t vanilla extract
1/4t lemon zest
1/4t salt
3oz unsweetened shredded coconut
4oz finely chopped almonds
4oz peeled and finely shredded parsnip (or carrot) make sure to choose small, slender parsnips as they are sweeter than their larger counterparts.

Preheat oven to 350º

1. In a medium bowl, whisk together the egg whites, sugar, maple syrup, vanilla, lemon zest and salt until frothy.
2. Add in the coconut, almonds and shredded parsnip and stir well to combine. Let the mixture sit for 10 minutes to allow the sugar to melt and soften the coconut.
3. Set the bowl over a double boiler or in a skillet of simmering water and stir the mixture, making sure to get down to the bottom of the bowl. Cook until the mixture is very hot and the liquid in the bottom of the bowl has thickened and turned slightly opaque, 5-7min.
4. Using firm pressure, form the mixture into heaping tablespoon sized pyramids and place on a parchment lined baking sheet. The mixture will be quite loose and it helps to wet your hands to form the cookies OR just use a cookie scoop. Slide the sheets into the oven and bake the cookies until they are deep golden brown on the edges, 20-25min. Make sure to bake them thoroughly, mine may have been a bit underdone.
5. Let the cookies cool completely on the parchment sheets, peel them off carefully and store at room temp, covered loosely for 3-4 days. As they age they will become softer and the lemon zest flavor more pronounced.

Monday, January 16, 2012

A few things

Hi everyone! I don't have a recipe for you today, but I wanted to pop in and alert you to a few updates to the site. Over to the right you'll see I've added a recipes tab where you can click and browse all of the recipes I've posted by category. It was really fun to put together and I hope it's helpful! Then, if you look down the page a little further, there's a little box where you can subscribe to receive blog updates by email if that tickles your fancy. I hope these little changes help make this blog easier for you all to use and as always, thanks for stopping by!

Saturday, January 14, 2012

Rice Pudding with Old Fashioned Oranges

It's easy to hibernate in New York in the winter. It's cold and grey, the wind whips through the buildings straight to my bones, and the walk from my warm cozy apartment to the subway seems immeasurably long. This season, in an effort to spend more time together and keep ourselves from getting too lonely, some pals and I are going to make an effort to have a Sunday meal together a few times a month, a Sunday roast if you will. I don't know about you guys, but I will pretty much always show up when someone invites me for dinner, public transportation and weather be damned. Our inaugural dinner was a few weeks ago and I offered to bring along a sweet something to end the meal. I knew I needed something that was easy to transport and I wanted it to be both comforting and light, so I turned to the most comforting dessert I could think of then lightened it up with a healthy dose of citrus. Then, because it's winter, I put some booze in it. These chilled, boozy oranges are the perfect foil to creamy rice pudding and the perfect thing to share with friends, elbow to elbow, in someone else's warm cozy apartment. Now, getting up from the table and heading home is another story.

For the Pudding
Adapted from Martha Stewart's Pies and Tarts

1c arborio rice
4 1/2c milk
1/2 vanilla bean
1/2c sugar
pinch salt
1 cara cara, navel or blood orange
3/4c heavy cream
1 egg yolk

1. In a medium bowl zest the orange directly in the sugar then scrape the vanilla bean and add the seeds into the sugar mixture. Rub the sugar, zest and seeds with your fingers until it is all evenly distributed.
2. Supreme the orange over a bowl, and squeeze the membrane to extract as much juice as possible. Strain off the juice and reserve for later, you should have between 1/4-1/3c of juice. You will use the orange segments later as well.
3. In a medium saucepan combine the rice, milk, salt, sugar mixture and vanilla bean pod. Bring to a gentle simmer and cook, stirring occasionally until the rice is tender and most of the liquid is absorbed, about 30min. Remove the vanilla bean pod, rinse it off and save it for another use.
4. In a large bowl, whisk together the heavy cream, egg yolks and reserved orange juice. Slowly add the hot rice mixture while whisking constantly. Return the entire mixture to a saucepan and cook over medium low heat until the mixture boils and thickens, about 10min. Remove from heat and cool slightly before serving. This can also be served room temperature or chilled. If you find the chilled rice pudding is too firm, loosen it up by stirring in a few tablespoons of milk or heavy cream.

Old Fashioned Oranges (like the cocktail)
Adapted from Alice Medrich's Pure Dessert

4 cara cara, navel or blood oranges (plus the one from the rice pudding)
2/3c sugar
3T whiskey

1. Zest the oranges into a medium sized bowl. Use a sharp knife to cut away the tops and bottoms of the oranges then using a sharp knife, cut the white pith away from the fruit and discard it. Over the bowl with the reserved zest, carefully cut the wedges of fruit away from the membrane and seeds, letting the fruit and juices fall into the bowl, add the reserved orange segments and juices from the rice pudding. Add the whiskey, then arrange the fruit and juices in a shallow dish, something like a 9x13 baking dish.
2. Spread the sugar into a large, dry skillet over medium heat and cook without stirring until the sugar starts to melt into a clear syrup. Turn the heat down a bit and continue cooking the syrup without stirring, you may shake the pan a little to distribute the sugar evenly.
3. When the syrup begins to color, stir gently with a wooden spoon or silicone spatula to make sure it colors and cooks evenly. When the syrup is amber in color, remove it from the heat and stir until the syrup is a reddish amber color, the color of medium dark honey.
4. Immediately pour the hot caramel over the oranges, they may spit and sputter a bit. The caramel will harden when it comes into contact with the oranges. Cover the dish and refrigerate for at least one hour and up to 2 days. In that time the caramel will slowly melt into a syrup, perfect for drizzling.

To assemble:

Layer the rice pudding and oranges in small dishes and garnish with chopped pistachios, I forgot to add them in these photos.


- The host made some chocolate espresso cookies that we served alongside the pudding and it was a fantastic combo.

Thursday, January 12, 2012

Saffron Vanilla Sugar Cookies

Saffron and Vanilla Sugar Cookies

I like to keep the spice cabinet open while I cook dinner so I don't forget that I have a whole mess of things that can make my meals more interesting, but it's a dangerous mess in there. Every time I add something new I vow to clean and organize the damn thing. Maybe 2012 will be the year I do it; especially after the little episode that led to the making of these cookies. Let's just say the spice cabinet is above the sink, I pulled something out, turned away, and when I turned back there was an entire container of saffron floating in a bowl of (clean) water. Cue sad trombone. I fished out as much as I could with a tea strainer, switched gears and got to work making a very saffron heavy meal. Lemonade out of lemons, right? These cookies were inspired by the legendary Saffron Snickerdoodles sold by Blue Bottle Coffee Co., but as I was putting them in the oven I realized a handful of things that I should have done to make a more accurate representation. That said, these aren't much like the cookies from Blue Bottle, but they have crispy edges, soft centers and a really pleasing complex flavor.

Saffron Vanilla Sugar Cookies

2 3/4c flour
2t cream of tartar
3/4t baking soda
1/2t salt
8oz softened butter
1 1/2c plus 1/4c sugar
2 eggs
1/2 vanilla bean
large pinch saffron threads

1. Sift together the flour, cream of tartar, baking soda and salt.
2. In a mortar and pestle, grind the saffron into a powder with a small pinch of sugar.
3. Add the saffron and vanilla bean seeds to the sugar and rub the mixture together with your fingers to distribute the seeds evenly.
4. Cream the sugar with the softened butter until very light and fluffy, about 5min. Add the eggs, one at a time, then slowly add in the flour mixture.
5. Form the cookies into 2T sized balls, place on a baking sheet in a single layer, cover and chill overnight. You can bake the cookies immediately if you like, but I find the cookies spread less after a night in the fridge which helps them have crisp edges and thick, soft middles.
6. When you are ready to bake, heat your oven to 400º. Roll the cookie balls in the remaining 1/4c sugar (vanilla sugar if you have it) and place them 2'' apart on a lined baking sheet and bake for 10-12min, rotating half way through the baking time. When they are done they will be very light golden on the edges.


-My mom informed me that you shouldn't consume too much saffron at one sitting because it slows your heart rate, we all survived this time...
-Rumor has it that the Blue Bottle Cookbook will be out in 2012
-If you can't commit to using saffron in cookies (I understand) these cookies are a great base to add other flavors, try some citrus zest or spices.
-I might attempt these cookies again, using a different base recipe. I'll post my findings on the end of this one.

Friday, January 6, 2012

Mixed Citrus Marmalade

Last year I added some booze to my marmalade which was a fun, easy way to step up a classic preserve, but in the process of consuming those jars I learned something important about myself. I am a bit of a marmalade wimp. I can't handle the thick cut rind found in most marmalade and I found myself picking around it. This year I played it safe, turning back to my favorite (and first) marmalade recipe from Marisa at Food in Jars. This style of marmalade only uses the zest of the fruit sliced in very thin strips which give the marmalade great texture and cuts back on some of the bitterness of the thick cut varieties. It takes a bit of time to prepare the fruit, but I can't think of a nicer way to spend a dark winter afternoon than to dive into a big pile of sunny citrus.

Mixed Citrus Marmalade
adapted from Food in Jars
yield about 24oz of finished marmalade

40oz (2.5lbs) mixed citrus fruit, I used 1 grapefruit, 2 tangelos, 1 tangerine and 2 meyer lemons (It was a real clean out the fruit bowl affair)
3c sugar
2c zest poaching liquid (you will make this in Step 1)
clean, sterilized canning jars and lids

1. Remove the peels from your citrus using a vegetable peeler, careful not to get any of the white pith. Cut the peels into thin strips with a sharp knife. The peels wil not reduce in size after you cook them so make sure to cut them very fine, 1/8''-1/4'' depending on your preference. I like to cut them as fine as possible. Combine your zest strips with about 4 cups of cold water in a medium sized saucepan and bring the mixture to a boil. Cook the zest strips until they are very soft, about 30min.
2. While the zest is boiling away, get to supreming. Cut away the tops and bottoms of the fruit, then with a very sharp knife, cut the white pith away from the outside of the fruit and discard it. Over a bowl, carefully cut the wedges of fruit away from the membrane letting the fruit and juices fall into the bowl. Save the membrane and seeds and place them in a cheesecloth bundle. You will use this bundle to add some natural pectin while cooking the marmalade.
3. When the zest is finished, strain it over a large bowl, making sure to reserve 2c of the poaching liquid.
4. Grab your (non reactive) canning pot and dump in the fruit segments and juice, poached zest, poaching liquid, sugar, and the cheesecloth bag. Bring the mixture to a boil and cook the hell out of it until it reaches 220º and passes the wrinkle test. You may have to cook the jam for a few minutes after it reaches 220º, it all depends on the mixture of fruit you use. I ended up cooking my marmalade for about 50min, but I would start checking it for doneness at about 30min. When the marmalade is finished, give the cheesecloth bag a good squeeze and discard it.
5. Ladle into clean, sterilized jars and process in a boiling water bath for 5 minutes.

- Some folks say that the wrinkle test is unreliable for marmalade, so if you are concerned I suggest you cook the mixture until it reaches 220º then ladle it into jars without testing.
- This recipe can easily be doubled
- If you'd like to add any flavorings to the marmalade, like some booze or vanilla, add it in the last five minutes of cooking.

Wednesday, January 4, 2012

Meyer Lemon and Grapefruit Bundt

It's pretty safe to say that in a few weeks when the days turn from cold to dreary we will all need a little something to brighten up our spirits. For this important task, I almost always turn to citrus. Whether it's a sweet clementine from the bowl on my table or a lemony chicken soup simmering away on the stove, the lightness of citrus always seems to do the trick. Despite the fact that there is a hole in this cake (See video below. Really, do it.), it is one of my go to winter recipes. It's zippy and tangy and I love that it uses the grapefruit and lemon zest, juice and flesh. The bits of whole fruit bake into pockets that dot the crumb with unexpected surprises that are just tart enough balance out the thick coating of sweet, zesty glaze and don't be tempted to skimp on the glaze. It's my favorite part.

For the Cake
adapted from Dozen Flours
yield, 1 bundt

1 grapefruit
2 meyer lemons
3c all purpose flour
1/2t baking soda
3/4t salt
3c caster sugar (superfine)
1c butter, softened, European style if you can swing it
6 eggs, room temperature
1c sour cream, room temperature

 For the Glaze

2 meyer lemons
2-2 1/2c confectioner's sugar, sifted
tiny pinch salt, really tiny, a few grains tiny

Preheat your oven to 325º and flour and butter a 16c tube or bundt pan very thoroughly. I used an "angel food cake" pan.

1. Put the sugar into a medium sized bowl and zest the grapefruit and lemons directly into the sugar. Use your fingers to evenly distribute the zest throughout the sugar.
2. Supreme the grapefruit and lemon by cutting the tops and bottoms of both fruits. Then with a very sharp knife, cut the white pith away from the outside of the fruit. Over a bowl, carefully cut the wedges of fruit away from the membrane letting the fruit and juices fall into the bowl. Remove any loose seeds that have fallen in and gently break up the fruit into 1/2'' sized pieces. If that didn't make any sense, here is a photo tutorial on how to supreme any citrus fruit. Once you get the hang of it, it's super easy.
3. Sift together the flour, baking soda and salt. Set aside.
4. In the bowl of a stand mixer or with an electric beater mix the butter on medium speed for about 2 min. Add half of the sugar/zest mixture and mix for 2 minutes then add the remaining sugar and mix for 4 min, making sure to scrape down the bowl periodically.
5. Add the eggs one at a time, mixing for about 30sec before adding the next egg.
6. On low speed, add in the flour mixture then the sour cream. Remove the bowl from the mixer and gently fold in the fruit segments and juices. Gently spoon the batter into the pan and tap lightly to remove any large air bubbles.
7. Bake the cake until a cake tester inserted in the center comes out clean, about 1 1/2hrs. Let the cake cool in the pan for 20min, then very carefully unmold it onto a rack to cool.

Make the Glaze

Zest and juice the lemons into a bowl then whisk in 2c of confectioner's sugar and tiny pinch of salt. If the glaze looks very thin, add the rest of the sugar, if it looks to thick add a few more drops of lemon juice or even water. You want it to be thick, but pourable.

When the cake has mostly cooled use a skewer to poke a few holes in the top. Drizzle on 1/2 of the glaze and let it set for about an hour, then pour on the rest of the glaze. Alternately, you can let the first layer of glaze sit overnight before adding the rest.

Store leftovers at room temp in an airtight container.

- I can't even think about bundt cake without thinking of that early 2000's gem of a film, My Big Fat Greek Wedding. If you've seen it, you know what I am taking about here. If you haven't, here is a link to a truly terrible quality YouTube video so you can be in on the joke too. Just a little baking humor from me to you on this chilly Thursday.
- Make sure all of your ingredients are room temperature, it really is the key to good pound cake
- I've also make this cake with 4 lemons in place of the meyer lemon and grapefruit combo and it is superbly tart and tasty
- You can also bake this batter into 2 loaves, check them after about 45min for doneness.
- Don't make this cake on the day when you've cut your fingernails too short. Not that I would know or anything, ouchies...