Lemon Bundt Cake

Name: Lemon Bundt Cake
Yield: Serves 12 to 14
Ingredients: 3 tablespoons, grated lemon zest plus 3 tablespoons juice (3 lemons); 3 cups (15 ounces), all-purpose flour; 1 teaspoon, baking powder; 1/2 teaspoon, baking soda; 1 teaspoon, table salt; 1 teaspoon, vanilla extract; 3/4 cup, buttermilk, room temperature; 3 , large eggs plus 1 large yolk; 18 tablespoons (2 1/4 sticks), unsalted butter, cut into 18 pieces and softened; 2 cups (14 ounces), granulated sugar; 2 - 3 tablespoons, fresh lemon juice (see note above); 1 tablespoon, buttermilk; 2 cups, confectioners' sugar (8 ounces)

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

Desserts or Baked Goods

Cakes

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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