Lemon Bundt Cake¶
 Serves |
 Total Time |
|---|---|
| 12 | 1.25 hours |
Ingredients - Cake¶
405 g all-purpose flour
2.5 tsp baking powder- 1 tsp kosher salt
0.5 tsp baking soda
240 g whole milk
2 tsp vanilla
170 g Meyer lemon juice- 2 Meyer lemon zest
479 g granulated sugar
4 large eggs
267 g olive oil
Ingredients - Glaze¶
- 132 g granulated sugar
- 114 g Meyer lemon juice
- 25 g olive oil
Cookware¶
- 1 bundt pan or 2 loaf pans
- 1 medium bowl
- 1 bowl
- 1 large bowl
- 1 cake tester
- 1 small bowl
- 1 cake tester
- 1 skewer
- 1 pastry brush
- 1 cooling rack
Instructions¶
Step 1¶
Preheat the oven at 350°F.
Step 2¶
Grease and flour a bundt pan or 2 loaf pans.
Step 3¶
In a medium bowl, whisk the all-purpose flour, baking powder, kosher salt, and baking soda together.
Step 4¶
In a separate bowl, mix the whole milk, vanilla, ¼ cup (57 g) of Meyer lemon juice to make a home made buttermilk. Curdling is okay.
Note
If using regular lemons, use 2 Tbsp of lemon juice in place of the ¼ cup.
Step 5¶
In a large bowl, massage the Meyer lemon zest and the 1.75 cups (347 g) granulated sugar together.
Step 6¶
Combine the eggs with the sugar and zest mixture and mix together on low and then increase to high to incorporate air until the mixture is fluffy and pale.
Step 7¶
Slowly incorporate the 1.33 cup (267 g) olive oil into the egg mixture.
Step 8¶
Add a third of the dry mixture to the egg mixture and then half of the wet mixture. Alternate dry and wet until you end with dry.
Step 9¶
Combine the last bit by hand so that you don't overmix the batter and create unwanted gluten.
Step 10¶
Pour batter into prepared pan. Don't need to level out the batter because it is pretty liquid.
Step 11¶
Bake the cake for 45 to 55 minutes until a cake tester comes out clean when used from the top of the cake. Rotate the cake halfway through baking.
Step 12¶
Make the glaze by combining ⅔ cup (132 g) granulated sugar, ½ cup (114 g) lemon juice, 2 Tbsp olive oil to a small bowl
Step 13¶
Whisk until there are no more lumps and set aside.
Step 14¶
Check the cake with a cake tester at the tallest part of the cake until the cake tester is clean.
Step 15¶
Separate the edges of the cake from the pan using a small offset spatula.
Step 16¶
Let the cake cook in the pan for about 5 minutes.
Step 17¶
Poke the bottom of the cake with a skewer to add holes for the glaze to seep into.
Step 18¶
Glaze the bottom of the cake while still warm with a pastry brush.
Step 19¶
Let the cake cook in the pan for about 15 minutes.
Step 20¶
Turn the cake out of the pan by putting a cooling rack over the pan and then flipping the pan upside down.
Step 21¶
Poke the top and sides of the cake with a skewer to add holes for the glaze to seep into.
Step 22¶
Glaze the top and sides of the cake while still warm with a pastry brush.
Step 23¶
Wait for the cake to cool and the glaze to crystallize before serving.
Source