“THE BEST” LEMON BUNDT CAKE (for eight)
For the cake:
grated zest plus 3 tablespoons juice from 3 lemons
3 cups (15 ounces) unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
¾ cup buttermilk, preferably low fat
3 large eggs plus 1 large egg y0lk, at room temperature
18 tablespoons (2-¼ sticks) unsalted butter, at room temperature
2 cups (14 ounces) sugar
For the glaze:
2 to 3 tablespoons lemon juice
1 tablespoon buttermilk
2 cups (8 ounces) confectioners’ sugar
- Make the cake. Adjust the oven rack to the lower-middle position and heat the oven to 350*. Spray a 12-cup Bundt pan with nonstick baking spray (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to a fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl and set aside to soften, 12 to 15 minutes.
- Whisk flour, baking powder, baking soda and salt in a large bowl. Combine lemon juice mixture, vanilla and buttermilk in a medium bowl. In small bowl, gently whisk eggs and yolk to combine. In a standing mixer fixed with a flat beater, cream butter and sugar at medium high speed until pale and fluffy, about 3 minutes (if you use a hand held mixer, beat butter and sugar together a total of 4 minutes); scrape down the sides of the bowl with a rubber spatula. Reduce to medium speed and add half the eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs and scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
- Bake until top is golden brown and a wooden skewer or toothpick inserted into the center comes out with no crumbs attached, 50 to 55 minutes.
- Make the glaze. While the cake is baking, whisk 2 tablespoons lemon juice, buttermilk and confectioners’ sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.
from Cooks Illustrated