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

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while still providing moisture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Preheat the oven to 350°F (175°C).

Grease a 12-cup Bundt pan with room temperature butter, ensuring to coat every surface including the center tube.

Dust the greased pan with flour and tap out the excess flour.

In a bowl, combine 4 large eggs and 1 cup granulated sugar, then add 1 tablespoon of lemon zest and massage together to release flavor.

Beat the egg and sugar mixture on low to incorporate, then increase to high until pale and fluffy.

In another bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon baking soda, 2 1/2 teaspoons baking powder, and 1 teaspoon kosher salt.

In a separate bowl, combine 1 cup of whole milk with 3/4 cup fresh squeezed Meyer lemon juice and 1 teaspoon vanilla extract, allowing it to curdle slightly.

Gradually add the dry ingredients to the egg mixture, alternating with the milk mixture until just combined.

Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 45-50 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.

Prepare the glaze by mixing granulated sugar with lemon juice until desired consistency is reached.

Drizzle the glaze over the cooled cake before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens