This cake is best made 1 day ahead for the best flavor and texture. It is made in the Nordic Ware 10 to 15 cup anniversary pan (or a 12 cup Bundt pan plus 4 cupcake liners set in a muffin pan).
It is my preference that all ingredients be weighed. If you have to use measuring cups, the flour for the cake and the powdered sugar for the glaze should be sifted directly into the cup and leveled off.
Triple Lemon Velvet Bundt Cake
Ingredients
- 140 grams (7 to 9 large, ½ cup plus 1 ⅓ tablespoons) egg yolks at 65˚ to 75˚ F
- 242 grams (1 cup) full-fat sour cream
- 12 grams (2 ½ teaspoons) pure vanilla extract
- 312 grams (3 cups, sifted into the cup and then leveled off, plus 2 tablespoons) bleached cake flour
- 312 grams (1 ½ cups plus 1 tablespoon) sugar, preferably superfine
- 10 grams (2 ¼ teaspoons) baking powder
- 2.7 grams (½ teaspoon) baking soda
- 3.7 grams (½ plus ⅛ teaspoon) fine sea salt
- 18 grams (3 tablespoons loosely packed) lemon zest, finely grated from 5 to 6 lemons
- 270 grams (2 sticks plus 3 tablespoons) unsalted butter, softened to 65˚ to 75˚ F
- Lemon Syrup, recipe follows
- Lemon Glaze, recipe follows
Method
- Set an oven rack in the lower third of the oven and preheat the oven to 350˚F for at least twenty minutes before baking.
- Coat the Bundt pan (see note above) with a baking spray with flour.
- Mix the Liquid Ingredients. In a 2 cup/500 ml liquid measuring cup with a spout, whisk the egg yolks with 60 grams (¼ cup) of the sour cream and the vanilla until lightly combined.
- Make the Batter. In the bowl of a stand mixer fitted with the flat beater attachment, mix the flour, sugar, baking powder, baking soda, salt, and lemon zest on low speed for 30 seconds. Add the butter and the remaining 182 grams (¾ cup) of the sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 ½ minutes. Scrape down the sides of the bowl.
- Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
- Scrape the batter into the prepared pan and smooth the surface evenly with a small spatula. It will fill the pan 2 inches from the top. (If using a 12 cup Bundt pan, first fill the four cupcake liners two-thirds full (50 grams each) and scrape the remaining batter into the pan.
- Bake the Cake. (Make the lemon syrup shortly before the cake is done.) Bake for 45 minutes to 1 hour (15 to 20 minutes for the cupcakes), or until a wire cake tester inserted between the tube and the sides comes out clean, an instant read thermometer reads 210˚F, and the cakes springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
- Apply the Syrup; Cool and Unmold the Cake. As soon as the cake comes out of the oven, place the pan on a wire cooling rack, poke the cake all over with a wire cake tester, and brush it with about one-third (66 grams) of the syrup. Cool the cake in the pan for 15 minutes. Invert the cake onto a serving plate and brush the top and sides with the remaining syrup. Cool completely and cover with plastic wrap until ready to apply the lemon glaze. At this point it is best that the cake rest for 1 day before serving.
- If making the cake and the cupcakes, brush the cake with 55 grams for the bottom and 110 grams for the top and sides; brush just the tops of the cupcakes with the remaining syrup.
- Apply the Glaze. Use a teaspoon to drizzle the glaze onto the cake. You can also pipe the glaze, or even pour it over the top, allowing it to cascade down the sides.
Lemon Syrup, makes 200 grams (⅔ cup)
Ingredients
- 95 grams (¼ cup plus 2 tablespoons) freshly squeezed and strained lemon juice, from about 3 lemons
- 112 grams (½ cup plus 1 tablespoon) sugar
Method
- In a 1 cup/237 ml liquid measuring cup with a spout, stir the lemon juice and sugar together. Microwave, stirring once or twice until the sugar dissolves and the syrup is hot. (Alternatively, combine in a small saucepan and heat on the stovetop, simmer, stirring constantly until hot.) Cover and keep warm until ready to apply.
Lemon Glaze, makes 141 grams (7 tablespoons)
Ingredients
- 115 grams (1 cup, sifted into the cup and then leveled off) powdered sugar
- 21 grams (4 teaspoons) freshly squeezed and strained lemon juice, from 1 lemon
- 5 grams (1 teaspoon) unsalted butter, melted and cooled
Method
- Sift the powdered sugar into a bowl. Add the lemon juice and stir until all the sugar is moistened. Stir in the butter.
- Whisk the glaze until completely smooth. When you lift the whisk, the mixture should drop thickly and pool for a few seconds before disappearing smoothly into the surface. If necessary, add lemon juice by the droplet. If too thin, whisk in more powdered sugar. Cover if not using at once.
Jacques gave me the most wonderful quote for my book The Cake Bible, and I kept it for the 35th Anniversary edition. This is my favorite cake from that book, so my choice to make for Jacques 90th Birthday.