Triple Lemon Bundt Cake

Dorothy and Toto are not in Kansas. They left home two years ago to go on a big adventure. Their travels have been far and wide and the journey is far from over. There are many people to visit. I was fortunate to be one of them. The delight they bring is cherished and priceless. It is a tremendous honor to be a part of the Peoplehood of the Traveling Swirly Pan. In the precious time I had with them is when I baked a Triple Lemon Bundt Cake.

Dorothy and Toto are not people. Dorothy is a Nordic Ware Heritage Bundt Pan. Toto is the journal where people record their moments and recipes while they had their turn. Those stories and cakes are creating an epic tale. Reading the handwritten journal entries brought so much joy to me in a time when I really needed it. I hope when the journey is over the tale will be published for the world to see and read.

The question was which cake to bake in Dorothy. I wanted the cake to be a special one since it would be a part of the tale. I remembered a request I recently received for a lemon cake recipe. So I decided to fill that request and bake an ultra-lemony cake. I headed to my bookshelf and referenced several cookbooks. Putting together a little of this and a little of that is how this cake recipe came together.

How is it a triple lemon bundt cake? The cake itself is flavored with lemon zest. I used my favorite technique of rubbing citrus zest into sugar to release citrus oil that makes for intense flavor. A lemon soaking glaze goes on the cake right when it comes out of the oven. Not only does the soak add more flavor, it also makes it very moist. Finally a lemon glaze drizzled on top runs down through the swirly crevices. It is super lemon from top to bottom.

Dorothy and Toto are headed to the next stop. I was #27 on the route. There are about 60 more people currently on the list to visit before returning to home Jenni Field of Pastry Chef Online. The Peoplehood of the Traveling Swirly Pan are building a community one cake at a time. You can follow along the journey on the Traveling Swirly Pan Facebook page. Oh, and if you like ice cream to go with your cake then churn some Meyer Lemon Gelato and put a big scoop on your slice.

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Triple Lemon Bundt Cake

Triple Lemon Bundt Cake is a moist, homemade-from-scratch cake flavored with lemon zest, soaked with lemon glaze, and another lemon glaze drizzled on top.

Course Dessert

Cuisine American

Prep Time 45 minutes

Cook Time 55 minutes

Total Time 1 hour 40 minutes

Servings 12 to 16 servings

Author Renee

Ingredients

For the cake:

• 1/2 cup unsalted butter at room temperature
• 1 3/4 cups granulated sugar
• 1 heaping tablespoon grated lemon zest
• 6 egg yolks
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plus 3 tablespoons whole milk at room temperature

For the soaking glaze:

• 3/4 cup confectioners sugar sifted
• 1/4 cup fresh lemon juice

For the top glaze:

• 2 cups confectioners sugar sifted
• 2 tablespoons unsalted butter melted
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk or cream plus more if needed

Instructions

For the cake:

1. Preheat oven to 325°F. Grease and flour a 10-cup bundt pan.
2. Beat butter in a large bowl until creamy.
3. Place granulated sugar and lemon zest in a small bowl. Use your fingers to rub sugar and zest together. This will release lemon oil for better lemon flavor.
4. Gradually add lemon sugar to butter, beating until light and fluffy.
5. Add egg yolks one at a time and beating well after each addition.
6. Whisk together flour, baking powder, and salt in a medium bowl.
7. Add flour mixture in 3 additions alternately with milk in 2 additions, beginning and ending with flour mixture.
8. Pour batter into prepared pan.
9. Bake for 50 to 55 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

For the soaking glaze:

1. Whisk together confectioners sugar and lemon juice until combined and there are no sugar lumps.
2. Use a wooden skewer to poke holes about 1-inch apart in the warm cake (right out of the oven and in the pan).
3. Slowly spoon soaking glaze over cake.
4. Cool cake in the pan for 10 minutes. Remove cake from pan and place on a wire rack to cool completely.
5. The cake bottom will be very soft from the soaking glaze. You may want to place a sheet of parchment or non-stick aluminum foil between the cake and wire rack to keep the cake from sinking into the rack (only for racks with 1/2-inch or more gaps between wires).

For the top glaze:

1. Stir together confectioners sugar, butter, lemon juice, and 1 tablespoon milk. Add more milk, about 1/2 teaspoon at a time, as needed for drizzling consistency.

Recipe Notes

Triple Lemon Bundt Cake is a moist, homemade-from-scratch cake flavored with lemon zest, soaked with lemon glaze, and another lemon glaze drizzled on top.