https://www.copymethat.com/r/eb01fsekmb/lemon-bundt-cake/
144031809
l7svukb
eb01fsekmb
2024-09-14 23:11:24
Lemon Bundt Cake
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Heresy: I took the three small lemons, deseeded them and chucked them in the food processor. No zesting, no pithing and fabulous lemon taste.
It's the best lemon cake recipe I've tried. I baked as described using Meyer lemons and lavender. I put a teaspoon of culinary lavender in the chopped lemons and let it set while I prepared the mise in place. Delicious. Rubbing the sugar and zest together was a gamechanger. The zest didn't stick to the mixer paddle. Used infused lemon juice for glaze and sprinkled some lavender on the glazed cake. This recipe is a keeper.
It's the best lemon cake recipe I've tried. I baked as described using Meyer lemons and lavender. I put a teaspoon of culinary lavender in the chopped lemons and let it set while I prepared the mise in place. Delicious. Rubbing the sugar and zest together was a gamechanger. The zest didn't stick to the mixer paddle. Used infused lemon juice for glaze and sprinkled some lavender on the glazed cake. This recipe is a keeper.
Ingredients
- ¾ cup/170 grams unsalted butter, softened, plus more for greasing the pan
- 3 cups/384 grams all-purpose flour, plus more for dusting the pan
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 lemons (preferably organic or unwaxed), scrubbed and dried
- 2¼ cups/450 grams granulated sugar
- ¼ cup/60 milliliters neutral oil
- 5 large eggs, at room temperature
- 1 cup/230 grams sour cream, at room temperature
- 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt, plus more for the glaze
- 2 cups/200 grams sifted confectioners’ sugar
Steps
Directions at cooking.nytimes.com
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