Ultra Lemony Bundt Cake

By vealam

Ingredients

• For the cake:
• 1 1/2 cups cake flour
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 3/4 cups granulated sugar
• 10 lemons, zested* (about 10 tablespoons)
• 8 ounces (2 sticks) unsalted butter, melted and cooled
• 1/2 cup canola oil
• 3 tablespoons dark rum**
• 2 tablespoons lemon extract
• 3 large eggs, room temperature
• 3 large egg yolks, room temperature
• 3/4 cup heavy cream
• For the lemon syrup:
• 1/3 cup granulated sugar
• 1/3 cup lemon juice
• 2 tablespoons dark rum**
• For the glaze:
• 2 to 4 tablespoons lemon juice
• 2 teaspoons almond extract
• 2 1/2to 3 cups confectioners’ sugar
• 1/3 cup slivered almonds, toasted

Details

Servings 1
Adapted from aperiodictableblog.com

Preparation

Step 1

Bundt that bundt:

Preheat oven to 350˚F degrees. Generously spray the inside of a 10 cup bundt pan with non-stick baking spray. Make sure all of the nooks and crannies are thoroughly coated.

Sift the flours, baking powder, and salt into a medium bowl and set aside.

Place the sugar in the bowl of a stand mixer fitted with a paddle attachment. Add lemon zest and rub the zest into the sugar with your hands until it is fragrant and yellow.***

***if this sounds slightly ridiculous to you, yeah: me too. So what I do most of the time is just paddle the zest and sugar together for a few minutes because that’s what modern technology was made for.

Pour melted butter and oil into the lemon sugar and beat on medium speed until well-combined. Add the rum, lemon extract, eggs, and egg yolks. Beat until combined. Add flour and cream alternately, beginning and ending with flour. (flour-cream-flour-cream-flour). Scrape down the bowl and mix on low speed for a few more seconds.

Pour mixture into the prepared pan and place pan on a large baking sheet. Bake for 50 to 60 minutes, checking at the 45-minute mark until a toothpick entered into the center comes out clean or with a few crumbs, rotating the pan halfway through the baking time. Transfer pan to a wire rack and cool for 30 minutes, place wire rack over half sheet pan lined with parchment paper.

Syrup time:
Whisk sugar lemon juice, and rum in a small saucepan over low heat until the sugar melts. Increase heat to medium-high and bring to a boil until sugar is dissolved. Set aside until slightly cooled.

Gently loosen the sides of the somewhat cooled cake from the pan and turn it out onto the wire rack. Using a toothpick or skewer (something thin) poke several holes into the cake on the crown and sides. Use a pastry brush to gently brush the top and the sides of the cake with syrup, allowing the syrup to soak into the cake. Let cake cool completely.

Glazes gotta glaze:
Whisk together 2 tablespoons of lemon juice and almond extract together in a medium bowl. Add 1/2 cups of the confections’ sugar and whisk until the mixture in pourable, but still fairly thick. If it is too thick, add a few more teaspoons of lemon juice to thin it out. If you thin it out too much, add some more confectioners’ sugar. Pour glaze in large thick ribbons over the top of the bundt cake. Refrigerate for 15 minutes just to set the glaze; sprinkle almonds over the glaze and serve.

Cake will keep in an airtight container at room temperature up to 3 days.

Notes:
*Unless you want to zest 29 lemons over the course of a few days, I suggest you pull the zest off in strips using the zest-stripping section of your zester (I have this on mine, and I am fancy) or a paring knife, leaving the white pith behind. finely chop your zest and you’re good to go.

**I can say with 100% certainty that leaving out the rum in this recipe will not make your finished product inferior. In fact most of the time I just switch out the rum for lemon juice and keep it moving. You can do the same.