Lemon Bundt Cake

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Appears in Cook's Illustrated January/February 2006, America's Test Kitchen TV

Lemons are tart, brash, and aromatic. Why, then, is it so hard to capture these assertive flavors in a straightforward Bundt cake?

SERVES12 to 14

TIME1¾ hours, plus 3 hours cooling

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WHY THIS RECIPE WORKS

To develop a sturdy but tender Bundt cake recipe with potent lemon flavor, we increased the amount of butter and replaced milk with buttermilk. We found that creaming was necessary to achieve a light, even crumb. To maximize the lemon flavo...

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