Lemony Lemon Bundt Cake Recipe
Lemony Lemon Bundt Cake Recipe - This quadruple lemon bundt cake is as lemony as it gets! A tender sour cream cake is filled with bursts of lemon zest, brushed with lemon syrup, glazed with lemon cream cheese icing and crowned with candied lemon slices. It is melt-in-the-mouth refreshing! (Poppy seeds are more than welcome here!)
Servings: 12
INGREDIENTS
2 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup plus 1 tablespoon (7oz/ 200g) sour cream (divided), at room temperature
1 3/4 teaspoons vanilla extract
2 1/2 cups (8.7oz/ 250g) cake flour (*see note below for making your own cake flour)
1 1/4 cups (8.7oz/ 250) granulated sugar (preferably superfine)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 teaspoons (1/2oz/ 10g) lemon zest, loosely packed
1/3 cups (1.7oz/ 50g) poppy seeds, optional
14 tablespoons (7oz/ 200g) unsalted butter, at cool room temperature
1/2 cup plus 1 tablespoon (4oz/ 112g) granulated sugar
6 tablespoons (3.3oz/ 94g) freshly squeezed lemon juice
4 tablespoons (2oz/ 57g) cream cheese, softened (I used 4 squares of Kiri)
1 1/2 cups (6oz/ 170g) powdered sugar
2 to 3 tablespoons freshly squeezed lemon juice
1 cup (7oz/ 200g) granulated sugar
1 cup (237ml) water
2 organic lemons
INSTRUCTIONS
TO MAKE THE CAKE BATTER:
Adjust oven rack to the lower third of the oven and preheat the oven to 350F/180C (325F/160C if using a dark pan).
Generously spray a 10-cup bundt pan with non-stick cooking spray with flour. Set aside.
In a medium bowl, whisk together the eggs, egg yolk, 1/4 cup (2oz/ 57g) of the sour cream and the vanilla, until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds (if using) on low speed until well incorporated, about 30 seconds.
Add the butter and the remaining sour cream, then mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. The mixture will lighten in both color and texture. Scrape down the sides of the bowl.
Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.
Scrape the batter into the prepared pan and smooth the surface into an even layer.
Bake fro 45 to 55 minutes, or until the center of the cake springs back when lightly touched, and a wooden skewer inserted between the tube and sides comes out clean or with a few cooked crumbs attached. The cake will shrink slightly from the side of the pan, upon removal from the oven.
Shortly before the cake is finished baking, make the lemon syrup.
TO MAKE THE LEMON SYRUP:
In a 1-cup or larger microwave-safe glass measuring cup (or in small saucepan over medium heat), heat the sugar and lemon juice, stirring often, until the sugar is dissolved. Do NOT let it come to a boil. Cover it tightly to prevent evaporation until ready to use.
As soon as the cake comes out of the oven, place the pan on a wire rack, then using a thin skewer, poke tiny holes all over the cake. Brush the surface of the cake with about one-third of the syrup. Let the cake cool in the pan for 10 minutes, then invert onto a serving platter. Brush the top and sides of the cake with the remaining syrup. Allow the cake to cool until barely warm before glazing; at least 40 more minutes.
TO MAKE THE LEMON CREAM CHEESE GLAZE:
In a medium bowl, whisk the cream cheese until smooth. Add in the powdered sugar, and whisk together until no longer lumpy. Whisk in enough lemon juice to get the mixture to a thick, yet pourable consistency.
Pour the glaze all over the cake then give it enough time to set. Garnish with candied lemon slices (recipe below), if desired. Allow the cake to cool completely before serving.
Cut into slices and serve. Store leftovers in an airtight cake dome at room temperature. This cake can be made one day ahead.
TO MAKE THE CANDIED LEMON SLICES:
Throughly wash the lemon until very clean then pat dry.
Using a sharp knife, thinly slice the lemons into 1/8 inch slices, then remove the seeds.
In a medium bowl, bring the water and sugar to a boil, stirring occasionally to help dissolve the sugar.
Add the lemon slices to the syrup, then reduce heat to medium low to maintain a gentle simmer. Continue cooking the lemons, stirring every now and then, until completely see-through; about 35 minutes. Thicker slices will take longer to cook.
Using tongs, remove the lemon slices and place onto a baking sheet lined with parchment paper. Allow to cool slightly at room temperature, then transfer to the refrigerator to cool completely.
Once lemon slices are completely cool, peel away from parchment paper. Arrange in an airtight container, lined with parchment paper, then store in the refrigerator until ready to use.
RECIPE NOTES
This cake can be made one day in advance.
If you don't have cake flour, then you can make your own for this recipe by mixing together 2 cups plus 3 tablespoons (7 3/8oz/ 210g) all purpose flour with 1/4 cup plus 1 tablespoon (1 3/8oz/ 40g) cornstarch.
Source: cleobuttera.com
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