Triple Lemon Velvet Bundt Cake

Zesty, tangy, and utterly irresistible! Our lemon velvet bundt cake is bursting with lemon flavor from top to bottom. With a velvety texture and a lemon glaze.

Ingredients:

270g (2 sticks, plus 3 Tbl) room temperature

130g (½ cup) egg yolks, room temperature

3 Tbl lemon zest

242g (1 cup) full fat sour cream, divided

2 ½ tsp Pure vanilla extract

312g (3 cups plus 2 Tbl) Bleached cake flour

312g (1 ½ cups plus, 1 Tbl sugar

2 ¼ tsp baking powder

½ tsp baking soda

¾ tsp sea salt

Directions for cake:

Pre-heat oven to 350°. Set oven rack in the middle of the oven.

Into a 2 cup measuring cup with a spout weigh or measure out the egg yolks. Add 60g or ¾ cups of the sour cream and the vanilla, and whisk lightly until combined.

In the bowl of a stand mixer, fitted with the flat paddle, add the flour, sugar, baking powder, baking soda, salt and lemon zest and mix on low speed for 30 seconds.

Add the butter and the remaining 182g or 1/4 cup sour cream. Mix on low speed until flour mixture is moistened. Raise the speed to medium and beat for 1 ½ minutes to aerate and develop the cake’s structure. The mixture will be light in color and structure. Scrape down the bowl sides.

Starting on low speed, gradually add the egg mixture in two parts, beating on medium for 30 seconds after each addition to incorporate the ingredients smoothly.

Scrape the butter into the prepared 12 cup Bundt pan pan and smooth the surface evenly. 

Bake for 45 to 55 minutes (15 minutes to each cupcakes) or until a cake tester inserted near the middle comes out clean and the cake springs back when pressed.

Shortly before the cake is finished baking, make the lemon syrup.

Lemon Syrup

Ingredients:

95g (6 Tbl) lemon juice

113g (1/2 cup plus 1 Tbl) sugar

Directions:

In a small pan over medium heat, stir the lemon juice and sugar until dissolved. Cover and set aside.

As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with handle of a spoon or a straw, and brush it with about one-third of the syrup. Cool the cake in the pan for 15 minutes. Invert the cake onto a serving plate.

Brush the top and sides with the remaining of the syrup.

Lemon Glaze

Ingredients:

115g (1 cup spooned onto measuring cup) powdered sugar

21g (4 tsp) lemon juice

1 tsp unsalted butter, melted and cooled

Directions:

Into a small bowl, sift the powdered sugar. Add the lemon juice and stir until 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 needed add more lemon juice by the drop to thin out.

Use a spoon to drizzle the glaze onto the cake allowing it to run down the sides of the cake.