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I was feeling inspired after reading this beautifully nostalgic post from Jamie (Life's A Feast) a little while ago, about American versus French barbecues. Knowing I was going to spend a lovely weekend in the Annapolis Valley last week, at two separate barbecues, I really wanted to try making her Glazed Lemon Bundt Cake, which she wrote about in that post.
I wound up making two of these beauties: one for the Saturday barbecue with my family and some friends from Halifax, and one for the Sunday soirée with our Valley-residing friends. For the first barbecue, I stayed true to the recipe, simply topping the cake with the lemon juice and sugar and letting it soak in. Both my mother and I agreed with Jamie's prognosis that this cake is deceptive: while seemingly plain, that sugary, lemony goodness is more than enough to complement the moist, delicate cake. However, having received some requests from both F. and my father for a 'topping' of some sort, I decided to appease the men in my life for round two.