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How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person

Byamazingfoodstv


How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person

One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.

#dessert #clairesaffitz #lemoncake

Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature

1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)

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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

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40 Comments

  1. I just tried this recipe yesterday…. I really loved the lemon flavor and the moistness from the glaze. However, my family wasn't huge fans of the distinct "Olive Oil" flavor. Can I sub in butter in a direct 1:1 ratio, or would I be more successful subbing a different oil that's more neutral in flavor?

  5. I made this tonight, following the recipe very closely except that I cut it in half, as I live alone and meyer lemons are very pricey.. I used a six cup bundt, and it baked in about 40ish minutes to golden brown on top and passing the skewer test. I did mix it by hand with a whisk, as it didn't seem worth bringing out the KitchenAid. It's a good cake, but not exceptional. The crumb is extremely tender. I didn't get the crunchy glaze effect, but I might have made it too far in advance and it dissolved. I personally would increase the lemon zest, and maybe substitute neutral oil for some of the olive oil. I expect it will taste better tomorrow after it rests for a day..

    The chocolate chip cookies continue their reign as the best Claire Saffitz dessert I have made so far., with the molasses crinkles in second place.

  8. Halved this and baked in a loaf pan. OMG, so good. The scent in the kitchen while this was baking and cooling was so lovely, lemony, but the taste is even better. This is my new go-to for lemon cake. I'll bake two loaves next time and freeze one. Moist, so flavorful, and that bright lemony sugar crackle on the outside puts this over the top. 💛💛💛

  9. Made this recipe and thought it was good to very good. Wonderful moist texture. Was light on the lemon flavor though, which was with using the meyer lemons. My tasters gave it 8/10, 5 people tried it.

  15. This came out neither as sweet nor as lemony as I expected. It's still delicious, and very sturdy, enough to support a schmear of jam or compote. That would make for a good filling in a layered version of this. I suspect the glaze is doing a lot of the heavy lifting for the flavor. Next time I'm going to up the sugar, use the zest from ALL the lemons, and I'll probably try subbing in rose water for the vanilla extract.

  17. I LOVE lemon in savory food for dinner and desserts. I need to give meyer lemons another try. I cannot remember what it was that I used them for but I remember not liking them because they seemed floral to me and I really dislike floral flavors. Rosewater anything is a huge no for me and it reminded me of that. Maybe I got a bad batch of lemons?

  26. Lemons don't come from nature. All citrus fruits are man made. We bred them over the last 500 years from the other few original citrus fruits we did find in nature.
    The original citrus fruits were pomelo, citron, mandarin and papeda. Through human trade and shipping moved these around the world and cross bred them with other species. That's the only way we have all the citrus we have now.

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