Claire Saffitz's Meyer Lemon Bundt Cake

Name: Claire Saffitz's Meyer Lemon Bundt Cake
Cuisine: American
Ingredients: 4 tablespoons unsalted butter, room temperature; 3 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon Diamond Crystal kosher salt; 1/2 teaspoon baking soda; 1 tablespoon finely grated Meyer lemon zest (from about 2 lemons); 1 3/4 cup sugar + 2/3 cup for the glaze; 3/4 cup Meyer lemon juice, divided; 1 cup whole milk, room temperature; 2 teaspoons vanilla extract; 4 large eggs, room temparture; 1 1/3 cups extra-virgin olive oil

Instructions

Bundt cakes often look better than they taste. That's because, at the end of the day, you're dumping a bunch of cake batter into a big heavy mold that needs to cook for a while to have stability, but also (very often) dries the cake out in the process. So how do you make a big, impressive-looking bu

Updated at: Sat, 07 Dec 2024 18:45:21 GMT