Now I can’t claim this recipe to be of my own creation, however I did pick and choose bits and pieces from other recipes to come up with this: The Triple Lemon Bundt Cake. It’s called the Triple Lemon Bundt Cake because a generous amount of lemon zest is added to the cake batter, then when the cake is still warm, a lemon sugar syrup is slowly poured all over its surface, and lastly a glaze with a lot of lemony zip is drizzled over the cooled cake. So. Wow. Lots of lemon! I had 4 lemons leftover that needed using up and this cake was the perfect use for it. I have to confess that I had to top up my fresh lemon juice with a bit of the bottled stuff (boohiss) but no one called me out on it, so I guess it’s okay. :) But knowing that, I would make sure I had 5-6 lemons next time just to be sure I wouldn’t be caught short.
