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Lemon Cake

Recipe by Chef Nico Rossi

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One bundt or two 9-inch layers, soaked with warm lemon syrup and finished with a bright lemon glaze.

  • Total Time0 hours
  • YieldOne 10-cup bundt or two 9-inch layers 1x

Ingredients

Scale

CAKE

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, 2 sticks, softened
  • 1 3/4 cups granulated sugar
  • Zest of 3 lemons, rubbed into the sugar
  • 4 large eggs, room temperature
  • 3/4 cup full fat sour cream, room temperature
  • 1/3 cup fresh lemon juice
  • 1 tsp vanilla

SOAKING SYRUP

  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar

GLAZE

  • 1 1/2 cups powdered sugar, sifted
  • 3 tbsp fresh lemon juice
  • 1 pinch salt

Instructions

  1. PREP Heat the oven to 350F. Butter and flour a 10-cup bundt pan thoroughly, getting into every crease, or line two 9-inch rounds with parchment.
  2. SCENT THE SUGAR Rub the lemon zest into the granulated sugar with your fingertips until the sugar is damp and fragrant. This releases the citrus oils and is the single biggest thing you can do for lemon flavor.
  3. CREAM Beat the lemon sugar with the butter on medium-high until pale and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each, then the vanilla.
  4. COMBINE Whisk the flour, baking powder, and salt together. Whisk the sour cream and lemon juice together in a separate bowl. Add the dry mixture in three additions alternating with the sour cream mixture in two, beginning and ending with dry. Mix only until combined. The batter will look slightly curdled, which is fine.
  5. BAKE Bake 45 to 55 minutes for a bundt, 30 to 35 minutes for rounds, until a tester comes out clean and the top springs back.
  6. SOAK While the cake bakes, warm the 1/4 cup lemon juice and 1/4 cup sugar until the sugar dissolves. Cool the cake in the pan 10 minutes, then turn out onto a rack set over a sheet pan. Brush the warm syrup all over while the cake is still warm. It will absorb it.
  7. GLAZE Cool completely. Whisk the powdered sugar, 3 tbsp lemon juice, and salt into a thick but pourable glaze, adjusting with a few drops more juice as needed. Pour over the cooled cake and let set 30 minutes.

Notes

Cooling / resting: Cool in the pan 10 minutes, soak warm, then cool completely and let the glaze set 30 minutes

SAFETY NOTES

This recipe contains eggs and dairy. Note both when serving guests with allergies.
Bake until a tester comes out clean and the top springs back, confirming the cake is cooked through.
Handle the warm syrup carefully. Sugar syrup holds heat well above the temperature of water and causes serious burns.
Turn the bundt out onto a rack while still warm but not hot, and use dry mitts, as an inverted hot pan is awkward to control.
Glazed, the cake keeps 4 days at room temperature under a dome. It does not need refrigeration.
Wash hands and tools after handling raw eggs, and use eggs and sour cream at room temperature without leaving them out longer than 2 hours.

  • Prep Time: 30 minutes active prep
  • Cook Time: 45 to 55 minutes for a bundt, 30 to 35 minutes for rounds
  • Category: Desserts

Find it online: https://land2shore.com/moist-lemon-bundt-cake-with-fresh-lemon-glaze/