With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour plus more for pan
  • 1 tablespoon baking powder
  • Finely grated zest of 8 lemons (about 1/2 cup)
  • 3/4 cup apricot or peach preserves
  • 1/4 cup fresh lemon juice

Recipe Preparation

  • Preheat oven to 350°. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.

  • Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.

  • Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.

  • Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely.

  • DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.

  • Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.

,Photos by Michael Graydon and Nikole Herriott

Nutritional Content

10 servings, 1 serving contains:Calories (kcal) 560Fat (g) 22Saturated Fat (g) 13Cholesterol (mg) 150Carbohydrates (g) 91Dietary Fiber (g) 1Total Sugars (g) 55Protein (g) 8Sodium (mg) 470Reviews Section

Classic Lemon-Buttermilk Cake

This cake has a fine, tender crumb and bold lemon flavor. It's brushed with syrup for extra moistness and lemony tang.

Ingredients

  • 1 1/2 cups (298g) granulated sugar
  • 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • grated rind (zest) of 3 medium-to-large lemons
  • 10 tablespoons (142g) unsalted butter, at room temperature, at least 65°F
  • 3 large eggs, at room temperature
  • 1 1/4 cups (283g) buttermilk, at room temperature

Instructions

To make the cake: Preheat the oven to 350°F with a rack in the middle. Lightly grease a 9" x 13" pan.

In a large mixing bowl, whisk together the sugar, flour, salt, and baking powder.

Add the butter and zest to the dry ingredients and mix at medium speed, until the mixture is uniform in texture.

Add the eggs one at a time, mixing until each is fully incorporated before adding the next.

With the mixer on low, add the buttermilk slowly. Scrape the sides and bottom of the bowl halfway through then scrape again once all of the buttermilk is added. Mix at medium-high speed until any scrapings are fully combined, about 20 to 30 seconds. The batter may appear slightly curdled that’s OK.

Scoop the batter into the prepared pan, and level the top with a spatula. Bake the cake for 30 minutes it should be golden brown at the edges, beginning to pull away from the sides of the pan, and feel set all across the top. A toothpick inserted into the center should come out free of crumbs.

Remove the cake from the oven, and place it on a cooling rack. Let the cake rest for 15 minutes.

While the cake is resting, make the syrup: Combine the juice and sugar in a microwave-safe bowl or measuring cup, or in a saucepan set over medium heat. If you’re using a microwave, heat the syrup on high power for 40 seconds. Stir the syrup if the sugar isn’t fully dissolved, microwave in 10-second bursts, stirring in between, until the syrup is no longer grainy.

Immediately brush the syrup all over the lukewarm cake. Let it soak in, then continue brushing and dabbing it on until all of the syrup is used.

Serve the cake in squares, topped with whipped cream, if desired.

Store leftover cake, covered, for several days at room temperature. Freeze for longer storage.


Pucker Up to a Lemon Buttermilk Bundt Cake

After eating my way through the cupcake craze, I'm ready to put my muffin tins away and dust off the cake pans that have been sitting at the back of my cupboards.

Don't get me wrong: I love a tiny handheld treat. But there's something very satisfying slicing into — and serving — a full-sized cake.

This time of year, I want something that goes well with a cup of tea or a scoop of fresh berries, something that makes me feel like a real hostess when friends drop in. So when I came across a recipe for a glazed lemon buttermilk cake, I knew I had found the perfect match.

The cake is moist and tangy, thanks to the addition of vegetable oil and buttermilk, but it's the lemon glaze that gives it a real lemony kick. It's great as a dessert, but I enjoy it most as a midafternoon excuse to put off doing laundry for just a little bit longer! For the recipe, just keep reading.


Lemon Bundt Cake with Cream Cheese Frosting

I am a big fan of Bundt cakes because with minimal effort you can have beautiful, bakery style cakes that everyone swoons over. I love my White Chocolate Raspberry Bundt Cake, and my Coconut Cream Bundt Cake. Check &rsquoem out!

I love cooking and baking with lemons. Their flavor is just so darn fresh and yummy! I first tried this lemon cake at a baby shower years ago and I think I may have groaned after the first bite. Of course I made sure to get the recipe from my friend Lila the very next day.

This cake is seriously amazing, and the frosting is what makes it. It is to die for. No kidding. I could eat it by the spoonful right out of the bowl. Doesn&rsquot it just look incredible?

I&rsquove served this cake at baby showers, bridal showers, and potlucks, and it always gets rave reviews. Who can resist a frosted Bundt cake, especially when it&rsquos served on a pretty cake plate?

Bundt cakes also transport really well because you don&rsquot have to worry about layers sliding apart. I&rsquove had that happen with a layer cake, and it was a disaster!

How to make Lemon Cake with Cream Cheese Frosting

To skip my tips and just see the full recipe card, scroll to the bottom of the post.)

  • butter (I use regular salted butter.)
  • sugar
  • eggs
  • all purpose flour
  • baking soda
  • salt
  • buttermilk
  • lemon zest (This is what adds lemon flavor to the cake and the frosting, so don&rsquot leave it out. If you really like lemon, use even more than I did.)
  • fresh lemon juice
  • cream cheese
  • powdered sugar (confectioners sugar)

Cream butter and sugar in a large mixing bowl for 5 minutes. Add eggs one at a time, beating after each one. Sift together dry ingredients. Add with buttermilk mixing well. Stir in lemon zest and lemon juice.

Spread into a well greased and floured 12 cup Bundt or tube pan. I like to spray my pan with Baker&rsquos Joy, but if you don&rsquot have that I recommend spreading the pan liberally with shortening, then sprinkling with flour.

Bake at 325° for about 1 hour or till a toothpick comes out clean. (Don&rsquot over bake or the cake will be dry.) Let sit in pan for 10 minutes, then dump out onto a cooling rack.

Cool completely and frost with lemon cream cheese frosting.

Frosting: Beat cream cheese and butter till smooth. Beat in remaining ingredients, adding enough milk or cream to achieve spreading consistency. Frost cooled cake.

Tips for making lemon cake:

-Use real butter, and make sure your butter is softened to room temperature. I like to leave mine out on the counter overnight.

-Beat the sugar and butter till they are very light and fluffy. The sugar will actually start to dissolve a bit, making the cake extra silky.

-Fresh lemon juice and fresh lemon zest make a huge difference in the flavor of this cake and frosting, so don&rsquot try to substitute.

How do I store my lemon bundt cake?

I just store mine covered at room temperature and it lasts for 2-3 days. You can store it in the refrigerator if you prefer, but I recommend letting it come to room temperature before you serve it.

How do I zest a lemon?

I recommend getting a good microplane lemon zester. I press the end of the zester onto a cutting board or plate and rub my lemon down against the tiny blades, rotating as I go. You just want to get the very outer part of the peel that is yellow. The white part is bitter, so don&rsquot press too hard.

Can I freeze this Bundt cake?

Yes, but you need to freeze it before you add the frosting. After it is warm to the touch, wrap it tightly in two layers of plastic wrap. You should be able to freeze it for up to a month. Before serving, thaw and frost.

If you like lemon desserts, you have got to give this cake a try!! I promise you will not be sorry.



Need even more lemon in your life? Here are a few more recipes to try:

Butter Cookies with Lemon Cream Cheese Frosting


A Touch of Dairy Makes Pound Cakes Moist and Fine-Grained

Reviews

Rate or Review

Reviews (13 reviews)

Absolutely delicious. I double the recipe to make two loaves and pour in poppy-seeds.

Good cake! Doubled the recipe to make two loaves. Required more baking time as several other commenters have shared. Added vanilla and lemon extract for a flavor boost. Will make again!

This pound cake is superb. I added and extra egg by mistake and it was still fabulous. I really made sure to cream the butter and sugar well and it was very fluffly. It took 50 min in my oven and came out very moist. I will definitely make it again!

The flour is 1 and 1/2 cups (looks like 11/2), or 6.75 ounces (if u weigh your ingredients). That breaks down to 4.5 ounces per cup. If using dry measure cups, spoon the flour into the cup and then level off. If u scoop the flour with the measuring cup (and pack it in), u will end up with closer to 5 oz per cup which is too much.


World's Best Buttermilk Pound Cake / Buttermilk Pound Cake 7 | Just A Pinch Recipes

World's Best Buttermilk Pound Cake / Buttermilk Pound Cake 7 | Just A Pinch Recipes. Buttermilk, large eggs, granulated sugar, unsalted butter, unsalted butter and 9 more. Serve this delicious buttermilk pound cake with a dusting of powdered sugar or use it as a base for dessert sauce or fresh berry sauce. Buttermilk pound cake is so moist and always a hit! Beat the butter and sugar until pale and fluffy, then add the lemon zest. Old fashioned buttermilk pound cake.

Serve this delicious buttermilk pound cake with a dusting of powdered sugar or use it as a base for dessert sauce or fresh berry sauce. Today is international women's day, and while i won't be striking, i will be donating and showing my donating your time via protesting or volunteering are equally important and impactful ways to help do good in the world. By far the best buttermilk pound cake i've ever tried. This link is to an external site that may or may not meet accessibility guidelines. Old fashioned buttermilk pound cake recipe from scratch, lemon buttermilk pound cake, chocolate buttermilk pound cake with port there are 12 buttermilk and pound cake recipes on very good recipes.

LIME BUTTERMILK POUND CAKE - Passionate About Baking from i0.wp.com This coconut bundt cake from 5 boys baker is out of this world good! In a mixing bowl with an electric mixer, beat the butter and sugar together until light in color and. How to make neapolitan pizza dough like a world best pizza chef. Just as good and delightfully lemony!) as much as i like frosting, i am partial to extra buttermilk = classic buttermilk scones + banana buttermilk pancakes that i would just freeze and then microwave in the mornings for breakfast (or. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. By far the best buttermilk pound cake i've ever tried. + 165 165 more images. I bake cakes for a lady that has a catering business and i made her 5 loaves last week and she wants 2 more tomorrow!!

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Remove from pan, and let cool note: It is incredibly moist and dense with the most amazing coconut flavor that would be perfect for easter, mother's day. Be sure to toast the coconut because it deepens the flavor of the cake and the frosting. And maybe even with a bit more butter spread on top. Buttermilk pound cake ii tre8jse. This link is to an external site that may or may not meet accessibility guidelines. This coconut bundt cake from 5 boys baker is out of this world good! Old fashioned buttermilk pound cake. Buttermilk pound cake takes a traditional scratch made pound cake and give it new life. This buttermilk pound cake is our best hostess gift. With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. I love to make pb&j sandwiches between 2 toasted slices. This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness.

Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. Buttermilk, large eggs, granulated sugar, unsalted butter, unsalted butter and 9 more. Buttermilk pound cake takes a traditional scratch made pound cake and give it new life. Milk, chocolate pound cake, butter, eggs, baking powder, sugar and 3 more. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl.

Buttermilk Pound Cake / singingwithbirds.com | Buttermilk pound cake, Pound cake, Breakfast dessert from i.pinimg.com July 16, 2012 by jennifer leave a comment. Milk, chocolate pound cake, butter, eggs, baking powder, sugar and 3 more. Click here to see more like this. Buttermilk, large eggs, granulated sugar, unsalted butter, unsalted butter and 9 more. Buttermilk pound cake takes a traditional scratch made pound cake and give it new life. Adding butter extract as well as buttermilk only enhance this already tender, sweet cake. How to make buttermilk pound cake recipe? This is modified from an old family recipe.

Chocolate pound cake with fudge glazesouthern plate.

+ 165 165 more images. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. This coconut bundt cake from 5 boys baker is out of this world good! The best recipes with photos to choose an easy buttermilk and pound cake recipe. Buttermilk, large eggs, granulated sugar, unsalted butter, unsalted butter and 9 more. This moist buttermilk pound cake is an old fashioned recipe that produces a tender and delicious cake. Old fashioned buttermilk sweet cakes w/ butter blend. How do you survive those days when you ride the bus to work. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl. This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. By far the best buttermilk pound cake i've ever tried. Mix in eggs and vanilla extract. Adding butter extract as well as buttermilk only enhance this already tender, sweet cake.

Best, classic, old fashioned, traditional, quick and easy buttermilk pound cake recipe, homemade with simple ingredients. Milk, chocolate pound cake, butter, eggs, baking powder, sugar and 3 more. With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. Make sure you get all of the nooks and crannies in a bundt cake pan. This coconut bundt cake from 5 boys baker is out of this world good!

Buttermilk Pound Cake / singingwithbirds.com | Buttermilk pound cake, Pound cake, Breakfast dessert from i.pinimg.com Best buttermilk pound cake from buttermilk pound cake tested recipe. + 165 165 more images. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl. Buttermilk pound cake ii tre8jse. Adding butter extract as well as buttermilk only enhance this already tender, sweet cake. While plain pound cake is fantastic on its own, special touches like flavored glaze or additional ingredients take things up a notch. Just as good and delightfully lemony!) as much as i like frosting, i am partial to extra buttermilk = classic buttermilk scones + banana buttermilk pancakes that i would just freeze and then microwave in the mornings for breakfast (or. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together.

Buttermilk pound cake is yummy and flavorful on its own, or you can dress it up with powdered sugar, cream add the eggs one at a time mixing after each addition until well combined.

Milk, chocolate pound cake, butter, eggs, baking powder, sugar and 3 more. This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Of course, you can always learn, and then master, our basic pound cake recipe, but if you'd rather experiment, take a go at one of our seasonal and specialty pound. This buttermilk pound cake recipe is the one i ate throughout my childhood and the same one i always make for my own family today. 3 chocolate chocolate chip pancakes, buttermilk cakes. Buttermilk pound cake ii tre8jse. In a mixing bowl with an electric mixer, beat the butter and sugar together until light in color and. The world's easiest homemade ice cream cake. I top it off with this fabulous browned butter glaze (it's easy to make and it packs a crazy amount of anyway, i decided it was time to go the buttermilk pound cake route and woo, so glad i did that! It's moist, and tastes amazing when you toast it. I bake cakes for a lady that has a catering business and i made her 5 loaves last week and she wants 2 more tomorrow!! While plain pound cake is fantastic on its own, special touches like flavored glaze or additional ingredients take things up a notch. Buttermilk pound cake is so moist and always a hit!

Milk, chocolate pound cake, butter, eggs, baking powder, sugar and 3 more. Remove from pan, and let cool note: Chocolate pound cake with fudge glazesouthern plate. Add eggs, one at a time, beating after each addition. Collection by marilyn m moser.

Source: cdn-image.myrecipes.com

Remove from pan, and let cool note: Lanier heard that my husband loves pound cake and while we were visiting one evening, she wielded her recipe box out touting that she had received the best buttermilk pound cake recipe in the world from an elderly. Collection by marilyn m moser. In a mixing bowl with an electric mixer, beat the butter and sugar together until light in color and. While plain pound cake is fantastic on its own, special touches like flavored glaze or additional ingredients take things up a notch.

Source: images.media-allrecipes.com

This cake is baked from scratch. This is one of the best bundt cake recipes, especially. Change it up by omitting the lemon extract, or substitute 1/4 to 1/2 teaspoon almond. The world's easiest homemade ice cream cake. With the mixer on low speed, add the flour mixture a little at a time, alternating with buttermilk and ending with flour.

With the mixer on low speed, add the flour mixture a little at a time, alternating with buttermilk and ending with flour. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. This cake is baked from scratch. Be sure to toast the coconut because it deepens the flavor of the cake and the frosting. Chocolate pound cakeour table for seven.

Source: www.prettypracticalpantry.com

By far the best buttermilk pound cake i've ever tried. Of course, you can always learn, and then master, our basic pound cake recipe, but if you'd rather experiment, take a go at one of our seasonal and specialty pound. Best buttermilk pound cake from buttermilk pound cake tested recipe. Chocolate pound cakeour table for seven. Click here to see more like this.

How to make neapolitan pizza dough like a world best pizza chef. With the mixer on low speed, add the flour mixture a little at a time, alternating with buttermilk and ending with flour. How to make buttermilk pound cake recipe? Pound cake gets its name from the traditional pound of butter used to make it. Remove from pan, and let cool note:

Source: farm9.staticflickr.com

By far the best buttermilk pound cake i've ever tried. Add eggs, one at a time, beating after each addition. Of course, you can always learn, and then master, our basic pound cake recipe, but if you'd rather experiment, take a go at one of our seasonal and specialty pound. + 165 165 more images. This is modified from an old family recipe.

Source: www.thetrentonline.com

3 cups cake flour ½ teaspoon baking powder 3 sticks salted butter, softened 3 cups sugar 6 eggs at room temperature 1 cup add eggs, one at a time, mixing well. Gradually add sugar, beating well at medium speed of an electric mixer. This link is to an external site that may or may not meet accessibility guidelines. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Just as good and delightfully lemony!) as much as i like frosting, i am partial to extra buttermilk = classic buttermilk scones + banana buttermilk pancakes that i would just freeze and then microwave in the mornings for breakfast (or.

It's moist, and tastes amazing when you toast it. Buttermilk pound cake ii tre8jse. Buttermilk pound cake is yummy and flavorful on its own, or you can dress it up with powdered sugar, cream add the eggs one at a time mixing after each addition until well combined. It is incredibly moist and dense with the most amazing coconut flavor that would be perfect for easter, mother's day. Add eggs, one at a time, beating after each addition.

This is one of the best bundt cake recipes, especially.

Chocolate pound cake with fudge glazesouthern plate.

Chocolate pound cakeour table for seven.

Source: images.media-allrecipes.com

It's dense and moist and full of flavor, just like a pound cake should how do you respond when it seems like the world is against you in a thousand tiny ways?

Cream together butter and sugar.

Source: www.khoobsuratworld.com

Old fashioned buttermilk sweet cakes w/ butter blend.

For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl.

Source: www.prettypracticalpantry.com

There really is no better vehicle for enjoying yummy berries than a slice of this.

Source: images.media-allrecipes.com

Collection by marilyn m moser.

This buttermilk pound cake recipe is the one i ate throughout my childhood and the same one i always make for my own family today.

Source: grecipes.s3.amazonaws.com

How do you survive those days when you ride the bus to work.

I top it off with this fabulous browned butter glaze (it's easy to make and it packs a crazy amount of anyway, i decided it was time to go the buttermilk pound cake route and woo, so glad i did that!

Cool in pan 10 to 15 minutes

Source: images.media-allrecipes.com

Chocolate pound cakeour table for seven.

This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness.

Pound cakes are probably the most popular dessert recipe in the south.

Buttermilk, large eggs, granulated sugar, unsalted butter, unsalted butter and 9 more.

Adding butter extract as well as buttermilk only enhance this already tender, sweet cake.

Pound cakes are probably the most popular dessert recipe in the south.

Source: alittleperspective.com

Old fashioned buttermilk pound cake recipe from scratch, lemon buttermilk pound cake, chocolate buttermilk pound cake with port there are 12 buttermilk and pound cake recipes on very good recipes.

Pound cakes are probably the most popular dessert recipe in the south.

Source: www.prettypracticalpantry.com

3 chocolate chocolate chip pancakes, buttermilk cakes.

Buttermilk pound cake is a dessert essential.

Mix in eggs and vanilla extract.

Source: images.media-allrecipes.com

This link is to an external site that may or may not meet accessibility guidelines.


Lemon Buttermilk Bundt Cake

I love lemons. It’s no joke.If you ever asked me to make a list of my kitchen staples, lemons would be high on that list. You can almost always find a bag of them in my kitchen because they’re the ultimate flavor enhancer. Need to perk up some leftovers? Lemon is almost always my answer. It’s also one of my most favorite smells of all time. If only you could take a whiff of this cake…

This Memorial Day weekend I was waffling back and forth about what to make in the kitchen. I wanted to make a bunch of things to get ahead of schedule but then I felt extremely lazy and decided that I’d just throw in the towel and call it a holiday. So, I sat outside with a coffee and an older issue of Bon Appetit and I realized I had all of the ingredients to make this Lemon Buttermilk Bundt Cake. I find in these moments to just go forth and create. I have no will power when I see that I have all the ingredients in a recipe. MUST MAKE. NOW.

I made this cake for my in-laws. We planned to eat it for dessert but s’mores got in the way (who can resist?!). Instead it turned into a booze-fueled-late night-snacking cake and a morning picking-on-this-because-we’re-not-ready-to-eat-breakfast-but-we-still-want-something cake. It sat on the edge of the counter in my sister-in-law’s kitchen and slowly throughout the day it withered away, half piece by half piece. A slice is perfect with a scoop of ice cream or whipped cream & berries but it’s also good on its own…eaten without a plate en route to watching BBQ Pitmasters ALL DAY long (ahem, Casey). If you love lemon, then you’ll most certainly love this bundt. The glaze is simply the best.

Ingredient gathering time!

First we zest. Think of it as calorie burning! Also, gather all the dry ingredients into a bowl.

Zest goes into sugar. Mix it up!

But gets introduced to the lemon sugar.

Make it fluffy. Add one egg at a time. MIX.

Incorporate the dry ingredients with the buttermilk. Alternate. Done.

Prepare a bundt cake pan. I used cooking spray. Now we put the batter in!

Time to make the glaze! Heat up peach jam with lemon juice. Reduce. You could also use apricot jam.

I added a few slices of lemon on top to make it extra pretty.

Served with a dollop of Greek yogurt & berries…it’s totally breakfast.


Lemon-Buttermilk Pound Cake | Christopher Kimball’s Milk Street

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Meyer Lemon Buttermilk Bundt Cake

This cake is tangy, tart, moist and dense, with a bright yellow, creamy swirl of Meyer lemon curd throughout. And it’s generously coated with a citrus glaze.

You’ll need a Bundt pan with a capacity of 10 cups.

The method of coating the pan used in this recipe should ensure a successful extraction, but even if it doesn't and the cake comes out in less than one complete piece, you can use it to make a trifle.

Make Ahead: The cake can be stored under cover at room temperature for up to 3 days.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-16 servings

Ingredients
Related Recipes
Directions

For the filling: Whisk together the Meyer Lemon Curd and cream cheese until smooth, with no white streaks.

For the cake: Combine the shortening and 1 tablespoon of flour in a small bowl, to create a paste. Use your fingers or a paper towel to generously coat the inside of the Bundt pan with the paste, systematically working it into each crevice. Aim to evenly cover all the surfaces, including the center tube and the uppermost edges, because the baked cake will fill the entire pan. Get rid of any excess paste.

Whisk together the remaining flour, baking powder, baking soda and salt in a separate bowl.

Place the cool butter in the bowl of a stand mixer or handheld electric mixer beat on low speed until the butter is smooth, waxy and shiny on the sides of the bowl. Add the granulated sugar increase the speed to medium and beat until well incorporated. Stop to scrape down the bowl. Add the eggs one at a time, spooning in 1 tablespoon of the flour mixture between the second and third eggs this will help to reduce lumps in the batter. Stop to scrape down the bowl, then add the zest and juice, beating on low speed.

Add one-third of the flour mixture to the egg mixture, beating on low speed. Add 1 cup of the buttermilk and beat on low speed until well incorporated. Stop to scrape the bowl and beaters. Add the remaining flour and buttermilk, alternately, in three additions, beating on low speed after each one. Once the batter is almost smooth, stop the mixer, remove its bowl, scrape the paddle/beaters and bowl and stir the batter gently to combine all the ingredients.

Spoon half the batter into the Bundt pan. Spoon the Meyer Lemon Curd mixture over the batter, then top with the remaining cake batter, making sure to cover the filling completely. Gently rap the pan on the counter to deflate any air bubbles, then place the pan in the cold oven (middle rack). Turn on the oven to 300 degrees bake for 20 minutes, then increase the temperature to 325 degrees and bake another 20 minutes. Finally, increase the temperature to 350 degrees and bake for 30 minutes, until the cake is just pulling away from the edges of the pan. Cool completely on a wire rack, in the pan and without inverting, for 1 hour.

Set a rack over a baking sheet. Invert the cooled cake pan over the rack and tap on the top of the pan. Take a deep breath and lift straight up. If some parts of the cake remain in the pan, see if a toothpick will help pry them loose, then reconstruct the cake without shame.

For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice in a bowl, until very smooth. As needed, use more lemon juice, but keep the consistency thick and opaque. Spoon this glaze over the cake, coating the entire surface and letting it flow down the sides to fill all the nooks and crevices. The glaze helps keep the cake both moist and fresh, so be generous and use all of it. Let the glaze set, about 20 minutes, then use two wide spatulas or a cake lifter to transfer the cake to platter or cake stand.


Beth's Favorite Recipes

2 1/2 cups plus 2 tablespoons all purpose flour
1 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsalted butter
1 3/4 cups granulated sugar
zest of 1 lemon
3 eggs
1/2 teaspoon lemon oil (i used lemon extract)
3/4 cup buttermilk
1 pound rhubarb, trimmed and very thinly sliced (3 cups prepped)

2 cups confectioners sugar, more as needed
Juice of 1 lemon
1 tablespoon nearly melted butter

Preheat oven to 350. Butter a 10-cup bundt pan.

To make the cake, sift the 2 1/2 cups flour, the baking powder and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 tablespoons of flour and fold half into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.

Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or until the center springs back when lightly touched. Cool the cake in its pan on the wire rack for 30 minutes before inverting and removing the pan.

To make the lemon glaze, whisk the confectioners sugar, lemon juice and butter together. The mixture should be thick. If it’s not, whisk in another tablespoon or two of the sugar. Spread the glaze over the cake as soon as you remove it from the pan.



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