The making of a bundt cake
I love to read before bed. Lately, though, I’ve been leaving myself with very little time to do that. Last night I decided that I was going to turn in early just so I could surround myself with catalogs and magazines and breathe a big sigh of relaxation. Especially since my new issue of Cooking Light had arrived in my mailbox.
I flipped through the whole thing before my eyelids got droopy and fixated on this delicious Lemon-Blueberry Bundt Cake. My instincts were good. I knew it was going to be lovely the moment I dragged my finger through the batter. (Yeah, I know, you’re not supposed to eat raw eggs. But I’ve been taste-testing batter since I was a wee girl.) Every bit as good as it looks.
Upside down but oh so attractive
After the glaze…and in a pie plate (I need a platter, darn it)
The seal of approval