Lemon Bundt Cake

45 mins
Serves 1
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Directions

  1. 1Preheat the oven to 350 degrees.
  2. 2Preheat the oven to 350 degrees.
  3. 3Preheat the oven to 350 degrees.
  4. 4In a large mixing bowl, combine the sugar and the zest and using your fingers, rub the zest into the sugar until fully incorporated.
  5. 5In a large mixing bowl, combine the sugar and the zest and using your fingers, rub the zest into the sugar until fully incorporated.
  6. 6In a large mixing bowl, combine the sugar and the zest and using your fingers, rub the zest into the sugar until fully incorporated.
  7. 7Add the oil and lemon extract, if using, and the vanilla, and whisk until incorporated.
  8. 8Add the oil and lemon extract, if using, and the vanilla, and whisk until incorporated.
  9. 9Add the oil and lemon extract, if using, and the vanilla, and whisk until incorporated.
  10. 10Add the eggs and yolks, one at a time, whisking to combine between each addition.
  11. 11Add the eggs and yolks, one at a time, whisking to combine between each addition.
  12. 12Add the eggs and yolks, one at a time, whisking to combine between each addition.
  13. 13Add the juice and whisk to incorporate; and then the crème fraiche – don’t be afraid to whisk relatively vigorously throughout all of this.
  14. 14Add the juice and whisk to incorporate; and then the crème fraiche – don’t be afraid to whisk relatively vigorously throughout all of this.
  15. 15Add the juice and whisk to incorporate; and then the crème fraiche – don’t be afraid to whisk relatively vigorously throughout all of this.
  16. 16Sprinkle the baking powder, and then the salt over the wet ingredients and whisk vigorously to combine.
  17. 17Sprinkle the baking powder, and then the salt over the wet ingredients and whisk vigorously to combine.
  18. 18Sprinkle the baking powder, and then the salt over the wet ingredients and whisk vigorously to combine.
  19. 19Sift the cake flour over the bowl and then add the all-purpose flour.
  20. 20Sift the cake flour over the bowl and then add the all-purpose flour.
  21. 21Sift the cake flour over the bowl and then add the all-purpose flour.
  22. 22Gently fold the flours into the wet ingredients with a flexible spatula.
  23. 23Gently fold the flours into the wet ingredients with a flexible spatula.
  24. 24Gently fold the flours into the wet ingredients with a flexible spatula.
  25. 25Stop mixing when you can still see a streak or two of flour.
  26. 26Stop mixing when you can still see a streak or two of flour.
  27. 27Stop mixing when you can still see a streak or two of flour.
  28. 28Spray a 10-cup bundt pan with cooking spray or softened butter.
  29. 29Spray a 10-cup bundt pan with cooking spray or softened butter.
  30. 30Spray a 10-cup bundt pan with cooking spray or softened butter.
  31. 31Dust it with granulated sugar, knocking out any excess.
  32. 32Dust it with granulated sugar, knocking out any excess.
  33. 33Dust it with granulated sugar, knocking out any excess.
  34. 34Transfer the batter to the prepared pan and bake the cake for about 45 to 50 minutes, until a cake tester comes out with a moist crumb.
  35. 35Transfer the batter to the prepared pan and bake the cake for about 45 to 50 minutes, until a cake tester comes out with a moist crumb.
  36. 36Transfer the batter to the prepared pan and bake the cake for about 45 to 50 minutes, until a cake tester comes out with a moist crumb.
  37. 37Start checking on the cake after 45 minutes or so (just in case your oven is running hot).
  38. 38Start checking on the cake after 45 minutes or so (just in case your oven is running hot).
  39. 39Start checking on the cake after 45 minutes or so (just in case your oven is running hot).
  40. 40While the cake bakes, make the syrup.
  41. 41While the cake bakes, make the syrup.
  42. 42While the cake bakes, make the syrup.

Ingredients

  • 2.33 cups granulated sugar
  • 2.33 cups granulated sugar
  • 2.33 cups granulated sugar
  • 0.33 cup lemon zest
  • 0.33 cup lemon zest
  • 0.33 cup lemon zest
  • 1.25 cups vegetable oil
  • 1.25 cups vegetable oil
  • 1.25 cups vegetable oil
  • 0.5 tsp lemon extract
  • 0.5 tsp lemon extract
  • 0.5 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 4 large eggs
  • 4 large eggs
  • 4 large eggs
  • 2 yolks
  • 2 yolks
  • 2 yolks
  • 0.25 cup freshly-squeezed lemon juice
  • 0.25 cup freshly-squeezed lemon juice
  • 0.25 cup freshly-squeezed lemon juice
  • 1 cup sour cream/whole-milk plain yogurt
  • 1 cup sour cream/whole-milk plain yogurt
  • 1 cup sour cream/whole-milk plain yogurt
  • 1 Tbsp baking powder
  • 1 Tbsp baking powder
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups cake flour
  • 1.5 cups cake flour
  • 1.5 cups cake flour
  • 0.25 cup freshly-squeezed lemon juice
  • 0.25 cup freshly-squeezed lemon juice
  • 0.25 cup freshly-squeezed lemon juice
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 2.5 cups confectioners1 sugar sifted
  • 2.5 cups confectioners1 sugar sifted
  • 2.5 cups confectioners1 sugar sifted
  • 0.25 cup freshly-squeezed lemon juice or more as needed
  • 0.25 cup freshly-squeezed lemon juice or more as needed
  • 0.25 cup freshly-squeezed lemon juice or more as needed
  • 1 tablespoon sour cream/yogurt
  • 1 tablespoon sour cream/yogurt
  • 1 tablespoon sour cream/yogurt

Equipment

large mixing bowlwhiskflexible spatula10-cup bundt pancooking spray or softened buttercake tester

Tips

  • Rub lemon zest into granulated sugar with fingers for better incorporation.
  • Whisk vigorously throughout the wet ingredients mixing process.
  • Spray the bundt pan and dust with granulated sugar just before filling to prevent sticking.