Planning to invite Mom over for Mother’s Day brunch? Treat her to this ultra-delicious bundt cake from our favorite artisanal bakery in New York City. “Baked” has been creating decadent desserts since 2005 and is always the first stop for our Brand President Laurie Van Brunt when she’s in NYC. With a light crumb texture and zesty glaze, this cake is sure to impress Mom. After all, it’s made with love.
For the Lemon Bundt Cake
- 1 ½ cups cake flour
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 ¾ cups granulated sugar
- Zest of 10 lemons
- 8 ounces (2 sticks) unsalted butter, melted and cooled
- ½ cup canola oil
- 3 tablespoons dark rum
- 2 tablespoons pure lemon extract
- 3 large eggs
- 3 large yolks
- ¾ cup heavy cream
For the Lemon Syrup:
- ⅓ cup granulated sugar
- ⅓ cup fresh lemon juice
- 2 tablespoons dark rum
For the Almond Glaze:
- 2 to 4 tablespoons fresh lemon juice
- 2 teaspoons pure almond extract
- 2 ½ to 3 cups sifted confectioners’ sugar
- ¼ cup slivered almonds, toasted (Bake at 300°F for 10 minutes.)
BAKED NOTE: While we are both fanatics for lemons and all things tart, we realize there is a lot of lemon going on in this recipe. One tester suggested an easy way to dial back the lemon in this cake without radically changing it: Simply replace some of the lemon juice with a little milk in both the syrup and the glaze.
MAKE THE LEMON BUNDT CAKE:
(Makes 12-16 servings)
- Preheat the oven to 350°F. Generously spray the inside of a 10-cup Bundt pan with nonstick cooking spray, dust with flour and knock out the excess flour. Or you can butter and flour the pan. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
- Sift both flours, the baking powder, and salt into a medium bowl. Set aside.
- Place the sugar in the bowl of a standing mixer fitted with the paddle attachment. Sprinkle the lemon zest over the sugar and use the tips of your fingers to rub the zest in until the mixture is uniformly pale yellow.
- Pour the melted butter and canola oil into the bowl of lemon sugar and beat on medium speed until well combined. Add the rum, lemon extract, eggs and egg yolks and beat again on medium speed until just combined. Add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
- Pour the mixture into the prepared pan. Bake for 50 to 60 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean.
- Transfer the pan to a wire rack and cool for 30 minutes. Place the wire rack over a half sheet pan lined with parchment paper.
MAKE THE LEMON SYRUP:
- In a small saucepan over very low heat, whisk together the sugar, lemon juice and rum until the sugar starts to melt. Increase the heat to medium-high and bring to a boil. Then reduce the heat to a simmer for a minute or two, until the sugar is completely dissolved. Remove from heat.
- Gently loosen the sides of the somewhat cooled cake from the pan and turn it out onto the rack. Poke the cake with several holes (on the crown and sides) in preparation for the syrup. Use a pastry brush to gently brush the top and sides of the cake with the syrup. Allow the syrup to soak into the cake. Brush at least two more times. (You might have some syrup left over.) Continue to let the cake cool completely.
MAKE THE ALMOND GLAZE:
- In a medium bowl, whisk together 2 tablespoons of the lemon juice and the almond extract. Add 2 ½ cups of the confectioners’ sugar and continue whisking until the mixture is pourable. A fairly sturdy, thick glaze will give you the best visual result. If the mixture is too thick, add more lemon juice, a tablespoon at a time, until the desired consistency is reached. If the mixture is too thin, keep adding confectioners’ sugar, ¼ cup at a time, until the desired consistency is reached; this will make the glaze sweeter, of course.
- Pour the glaze in large thick ribbons over the crown of the Bundt, allowing the glaze to spread and drip down the sides of the cake. Sprinkle the almonds over the glaze and allow the glaze to set (for about 20 minutes) before serving.
HOW TO STORE:
Have leftovers? Keep the cake in an airtight container at room temperature for up to 3 days.
Want more Baked recipes? Shop the cookbooks here. Our Brand President recommends the Pumpkin Whoopie Pies and the White Out Cake.