Bundt in the Oven

I made my first bundt cake a few weeks ago. It was a lemon pound cake with lemon glaze recipe thar I found on the side of a cake mix box. Yes. I made a cake that wasn't from scratch, and I don't care what you think. A version of the cake is on Allrecipes here.

As usual, I tried to reduce the amount of fat by substituting apple sauce for oil. Even without the oil, the cake baked beautifully. I had a hard time getting it out of the bundt pan though, but I'm not sure if the lack of oil in the batter had anything to do with it. As I tried to get it out, chunks of the cake broke off. I was left crying "whyyyyyyyyy????" in the kitchen at midnight, the night before the Father's Day potluck at church. So, I "glued" the chunks back onto the cake, using the glaze as an adhesive, and then to cover up the ugliness of the breaks, I covered the whole thing with more glaze. It looked even worse. It looked like I had poured Elmer's glue allover cornbread. Deeeelicious.

I freaked out. It was late, and I didn't have enough confectioner's sugar to make frosting for another cake. "Work smarter, not harder," I told myself. I cut it up, arranged it "artfully" on my platter, and went to bed.

This wasn't my finest baking accomplishment. The flavor was ok, but could have been a bit more "lemony." Also, get this--the sugar glaze was too sweet. Weird. The texture was nice, and very moist, which I appreciated. I'm not sure I would make this cake again, but I think people enjoyed it fine. It just seemed like a whole lot of effort for an ok result.