So I used the recipe in the new Cook Illustrated Light cookbook for Lemon Bundt cakes. SOOOO good (although I did grate my thumb knuckle on the microplaner when zesting a lemon)but a lot of work. (It was my first time making egg whites into stiff peaks, which took much longer than it ever does on tv) Full of light lemon flavor and the glaze! Very lemony and perfect for the warm summer dessert season.
In fact, the cakes will not go to the office as I have eight remaining light cakes. Even the husband, who only likes cakes in the batter form, liked it. Let them have boxed mix brownies.
Now here's the question. These bundt cake molds have a zillion crevices. I used a cooking spray with flour to help, but how does one clean the pan without going nuts? Suggestions appreciated.