Directions
- 1Preheat the oven to 350 degrees.
- 2In a large mixing bowl, combine the sugar and the zest and using your fingers, rub the zest into the sugar until fully incorporated.
- 3Add the oil and lemon extract, if using, and the vanilla, and whisk until incorporated.
- 4Add the eggs and yolks, one at a time, whisking to combine between each addition.
- 5Add the juice and whisk to incorporate; and then the crème fraiche – don’t be afraid to whisk relatively vigorously throughout all of this.
- 6Sprinkle the baking powder, and then the salt over the wet ingredients and whisk vigorously to combine.
- 7Sift the cake flour over the bowl and then add the all-purpose flour.
- 8Gently fold the flours into the wet ingredients with a flexible spatula.
- 9Stop mixing when you can still see a streak or two of flour.
- 10Spray a 10-cup bundt pan with cooking spray or softened butter.
- 11Dust it with granulated sugar, knocking out any excess.
- 12Transfer 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.
- 13Start checking on the cake after 45 minutes or so (just in case your oven is running hot).
- 14While the cake bakes, make the syrup.
Ingredients
- 2.33 cups granulated sugar
- 0.33 cup lemon zest
- 1.25 cups vegetable oil
- 0.5 tsp lemon extract
- 1 tsp vanilla extract
- 4 large eggs
- 2 yolks
- 0.25 cup freshly-squeezed lemon juice
- 1 cup sour cream/whole-milk plain yogurt
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1.5 cups all-purpose flour
- 1.5 cups cake flour
- 0.25 cup freshly-squeezed lemon juice
- 0.25 cup granulated sugar
- 2.5 cups confectioners1 sugar sifted
- 0.25 cup freshly-squeezed lemon juice or more as needed
- 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.
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