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🍰 Lemon Bundt Cake

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, 1/4 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 1/4 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 2/3 cup (132 g) granulated sugar, 1/2 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.

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