Lemon Bundt Cake with Cashew Icing

I made a lovely lemon bundt cake last night, and couldn’t decide how to ice it. Originally I thought I would cut the cake in half horizontally and spread some poppy seed filling in between the layers, and make a lemon glaze to pour over the top. However, the cake didn’t rise as much as I expected, and I didn’t think cutting it in half would work very well. So I re-evaluated, and became inspired by Hannah Kaminski’s Cashew Icing that she put on her own lemon bundt cake. I’m so glad that I decided to use her recipe, because it is thick, rich, and delicious to eat just on it’s own, and wonderful when paired with the summery lemon cake. I also made a sweet lemon sauce that I served with each slice.





3 Responses to “Lemon Bundt Cake with Cashew Icing”

  1. 1 sonja March 26, 2009 at 4:12 am

    i LOVE bundt cake.

  2. 2 recipe man March 26, 2009 at 12:02 pm

    cool. Cashew icing….mmmm….
    im sure if thats no available you can use almonds.

  1. 1 Agave-Sweetened Peanut Butter Birthday Cake « Cookies and Candids Trackback on September 13, 2009 at 8:59 am

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