Lemon Bundt Cake

🥘 Ingredients

• Meyer lemon juice
  170 g
• Meyer lemon zest
  2
• all-purpose flour
  405 g
• baking powder
  2.5 tsp
• baking soda
  1/2 tsp
• eggs
  4 large
• granulated sugar
  479 g
• kosher salt
  1 tsp
• olive oil
  292 g
• vanilla
  2 tsp
• whole milk
  240 g

🍳 Cookware

• bundt pan or 2 loaf pans
• medium bowl
• bowl
• large bowl
• cake tester
• small bowl
• cake tester
• skewer
• pastry brush
• cooling rack

1. 1

   Preheat the oven at 350°F.
2. 2

   Grease and flour a bundt pan or 2 loaf pans .
3. 3

   In a medium bowl , whisk the all-purpose flour , baking powder , kosher salt , and baking soda together.

   all-purpose flour: 405 g, baking powder: 2.5 tsp, kosher salt: 1 tsp, baking soda: 1/2 tsp
4. 4

   In a separate bowl , mix the whole milk , vanilla , 1/4 cup (57 g) of Meyer lemon juice to make a home made buttermilk. Curdling is okay.

   whole milk: 240 g, vanilla: 2 tsp, Meyer lemon juice: 170 g
5. 5

   Note: If using regular lemons, use 2 Tbsp of lemon juice in place of the 1/4 cup.
6. 6

   In a large bowl , massage the Meyer lemon zest and the 1.75 cups (347 g) granulated sugar together.

   Meyer lemon zest: 2, granulated sugar: 479 g
7. 7

   Combine the eggs with the sugar and zest mixture and mix together on low and then increase to high to incorporate air until the mixture is fluffy and pale.

   eggs: 4 large
8. 8

   Slowly incorporate the 1.33 cup (267 g) olive oil into the egg mixture.

   olive oil: 292 g
9. 9

   Add a third of the dry mixture to the egg mixture and then half of the wet mixture. Alternate dry and wet until you end with dry.
10. 10

    Combine the last bit by hand so that you don't overmix the batter and create unwanted gluten.
11. 11

    Pour batter into prepared pan. Don't need to level out the batter because it is pretty liquid.
12. 12

    Bake the cake for 45 to ⏱️ 55 minutes until a cake tester comes out clean when used from the top of the cake.
13. 13

    Make the glaze by combining 2/3 cup (132 g) granulated sugar, 1/2 cup (114 g) lemon juice, 2 Tbsp olive oil to a small bowl
14. 14

    Whisk until there are no more lumps and set aside.
15. 15

    Check the cake with a cake tester at the tallest part of the cake until the cake tester is clean.
16. 16

    Separate the edges of the cake from the pan using a small offset spatula.
17. 17

    Let the cake cook in the pan for about ⏱️ 5 minutes .
18. 18

    Poke the bottom of the cake with a skewer to add holes for the glaze to seep into.
19. 19

    Glaze the bottom of the cake while still warm with a pastry brush .
20. 20

    Let the cake cook in the pan for about ⏱️ 15 minutes .
21. 21

    Turn the cake out of the pan by putting a cooling rack over the pan and then flipping the pan upside down.
22. 22

    Poke the top and sides of the cake with a skewer to add holes for the glaze to seep into.
23. 23

    Glaze the top and sides of the cake while still warm with a pastry brush.
24. 24

    Wait for the cake to cool and the glaze to crystallize before serving.