Getting my mojo back, one bundt at a time.

I realized that this blog is quickly turning into an account of what I am not cooking, which needed to be remedied asap.It turns out that if I can get myself halfway organized and motivated on a weeknight, I can whip up something pretty good for dinner. Yet it is the rare weeknight when I make both a good dinner and a dessert.

Not only did I make my duck confit (on a Wednesday! take that!), I also made this beautiful lemon-strawberry-rhubarb buttermilk cake to take to work. Secretly, I think I wanted to make it only so I could go to my favorite professional baking supply store to buy a bundt pan. (Full disclosure: I will use any excuse to go there on my lunch break. Often, I just go and look around without buying anything, just to, you know, check out the new sprinkles and fantasize about owning multiple sifters)

In conclusion, I would like to just point out that I am the best employee ever. Anyone who brings in treats like this to the office clearly deserves a raise.

Before frosting

 And after!
(Ok, maybe not the best pictures, but I don't "own" an actual "camera" unlike all those fancy food bloggers out there.)

PS: I was surprised by how well this cake came out. I mean, superb-- very lemony and also slightly tart with the rhubarb. I couldnt believe how moist it was the next day, but it could have been because I baked it at a really low temperature for the first 20 minutes since the duck was in the oven. A girl can dream about the day she has a double oven.

Also, while we are on the subject, how much better does my cake look than the original recipe picture? Who skimps on frosting?!