Lemon Chai Bundt Cake

This week was my brother in law’s college graduation, and I chose a lemon chai bundt cake to celebrate. Having had good luck with bundt cakes recently, I figured I might as well make another. I started with a base of the King Arthur Flour Chai-Spiced Pound Cake recipe. With that baked I then borrowed the lemon simple syrup and lemon glaze from my Easter cake and added that. To finish it off, I diced up some candied orange peel I had and sprinkled that on top. I was afraid that chai+lemon+orange might be too much, but it all worked. I could do without the candied orange peel myself, but everyone else liked it.

Chai-Lemon Bundt Cake

• 16 tbsp Unalted Butter
• 1 cup Light Brown Sugar
• 1/4 cup Honey
• 2 large Eggs
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 tsp Salt
• 2 cup All-Purpose Flour
• 1/2 cup Sour Cream
• 1/2 cup Cottage Cheese (Wish a splash of lemon juice in it)

Home Made Chai

• 1 tbsp Cinnamon
• 2 tsp Ginger
• 2 tsp Cardamom
• 1 1/2 tsp Allspice
• 1/2 tsp Black Pepper

Cake

1. Preheat oven to 350F and grease (I use PAM) a bundt pan

2. In the bowl of a stand mixer cream the butter, brown sugar, and honey until smooth.

3. Add the eggs one at a time, allowing to mix well.

4. Stir in the baking powder and soda, the salt, and the chai mix.

5. Add half the flour, then add the sour cream and cottage cheese.

6. Add the rest of the flour.

7. Fill the bundt pan and bake for 50-55 minutes.

8. Allow to cool for ~15 minutes before flipping the bundt can to remove the cake. Allow to finish cooling completely.