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Hi John -
You can store the cake wrapped in plastic at room temperature for several days. Since it's soaked with a simple syrup it actually stays moist for quite a while. At least 3 days, we would say.
Best,
The Milk Street Team
Something went awry! I'm hoping you can pinpoint the culprit(s). I'll preface by saying the flavor turned out great with tons of lemon flavor. However, the cake just did not rise much and the texture was somehow both dry and wet at the same time. I followed the instructions on pouring the syrup and when I did flip the cake out onto a dish, a decent amount of the syrup slowly oozed out of the cake and onto the plate. I suspect it is because it did not rise enough and therefore did not absorb the syrup like it should have.
1. My baking powder was pretty old, but I read that you can test if the powder is still good by pouring boiling water on a couple teaspoons of baking powder. If it fizzes (which mine did, heavily), then it is still good.
2. It turns out my bundt pan was only 9 cups. However, watching your video with the 12-cup pan, the finished cake only partially filled the pan. So I thought maybe my cake would just be a bit taller. I baked it a few extra minutes but it didn't seem to help with rising any. Toothpick test came out clean.
Is it likely the baking powder, despite passing the fizz test, was still just too old? Would the size of the bundt pan - 9 cup vs 12 cup - make that big of a difference? Anything during the mixing process that could have caused it?
Something went awry! I'm hoping you can pinpoint the culprit(s). I'll preface by saying the flavor turned out great with tons of lemon flavor. However, the cake just did not rise much and the texture was somehow both dry and wet at the same time. I followed the instructions on pouring the syrup and when I did flip the cake out onto a dish, a decent amount of the syrup slowly oozed out of the cake and onto the plate. I suspect it is because it did not rise enough and therefore did not absorb the syrup like it should have.
1. My baking powder was pretty old, but I read that you can test if the powder is still good by pouring boiling water on a couple teaspoons of baking powder. If it fizzes (which mine did, heavily), then it is still good.
2. It turns out my bundt pan was only 9 cups. However, watching your video with the 12-cup pan, the finished cake only partially filled the pan. So I thought maybe my cake would just be a bit taller. I baked it a few extra minutes but it didn't seem to help with rising any. Toothpick test came out clean.
Is it likely the baking powder, despite passing the fizz test, was still just too old? Would the size of the bundt pan - 9 cup vs 12 cup - make that big of a difference? Anything during the mixing process that could have caused it?
How should this cake be stored if not eaten immediately? And for how long?