This Lemon Bundt Cake by the one and only Claire Saffitz has a beautiful crumb and is packed with lemon flavor that will make you pucker up! I honestly had very high expectations and all of them were well met. This cake was SO GOOD, and it'll especially be well-loved by lemon-lovers like myself. :)
My notes on this recipe on my blog-- clarissefooddiaries.wordpress...
For the cake:
Softened butter or shortening and flour, for the bundt pan
3 cups all-purpose flour
2½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
1 Tablespoon finely grated Meyer lemon zest (from about 2 lemons), or more as desired
1¾ cup sugar
2 Tablespoons lemon juice , (use ¼ cup if using Meyer lemons)
1 cup whole milk, at room temperature
2 teaspoons vanilla extract
4 large large eggs, at room temperature
1⅓ cups extra-virgin olive oil
For the Lemon Glaze:
½ cup freshly squeezed lemon juice
2/3 cup sugar
2 Tablespoons extra-virgin olive oil
Lemon zest, (optional)
Adapted from ‪@CSaffitz‬