I really wanted some flowers in my life. Spring is not springing quickly enough here in New England and so when I saw this cute fluted bundt cake pan, I thought it would make a cute flower. Of course, then I singed the top of the bundt cake so it isn’t very flowery anymore. Oh well. Not everything comes out perfectly and to be fair, this cake was fine, just the top was a little dark. Fluted bundt cake pan came from UpSwing Vintage, on Etsy. Ingredients 1 3/4 cups granulated sugar 1/2 cup butter, softened to room temperature 1/2 cup cream cheese, softened to room temperature 3 large eggs Zest of 1 lemon (about 1 tablespoon) 1/4 cup freshly squeezed lemon juice 2 teaspoon lemon extract 3 cups all-purpose flour, divided 2 cups fresh or frozen red currants 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (8 oz) container non-fat lemon yogurt (can substitute plain or vanilla) Directions Preheat oven to 350F. Generously spray a 10 inch bundt pan with baking spray and then coat with flour. In the work bowl of your stand mixer, cream together the butter, cream cheese and sugar until well […]