John Newman’s debut album Tribute has been my baking soundtrack lately. Lucky for me he’s coming to Montreal in April to play the Corona Theatre. While I was dancing around the kitchen to his rich tone I baked up this light and bright lemon Bundt cake. His retro sound seemed fitting for a vintage Bundt. The texture of the cake is fluffy when eaten the day it is baked. The cake becomes more dense the next day. This recipe keeps a great balance between tart and sweet. Creaming the butter achieve light crumb. To maximize the lemon flavour, zest is added to the batter. Soaking the zest in the lemon juice eliminates the zest’s fibrous texture. As a finishing touch, a simple glaze with only three ingredients is poured over the Bundt cake.
Recipe Source: Cook’s Illustrated
Yields 12 slices
3 tablespoons grated lemon zest (3 lemons’ worth)
3 tablespoons lemon juice
15 ounces (3 cups) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
1 teaspoon pure vanilla extract
3 eggs + 1 egg yolk, at room temperature
18 tablespoons (2 1/4 sticks) unsalted butter, softened
14 ounces (2 cups) sugar
2 to 3 tablespoons lemon juice
1 tablespoon buttermilk
8 ounces (2 cups) confectioners’ sugar
1) Adjust the oven rack to lower-middle position.
2) Preheat the oven to 350F.
3) Coat the Bundt pan with baking spray and dust it with flour.
4) Mince the lemon zest to a fine paste.
5) Combine the zest and lemon juice in a small bowl. Set aside for 10 to 15 minutes to soften.
6) Whisk the flour,baking powder, baking soda and salt together in a large bowl. Set aside.
7) Combine the lemon mixture, buttermilk and vanilla in a medium bowl. Set aside.
8) Whisk the eggs in a small bowl. Set aside.
9) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
10) Reduce the speed to medium and incorporate the eggs in two additions.
11) Reduce the speed to low and add the flour mixture in three additions, alternating with two additions of the buttermilk mixture.
12) Pour the batter into the prepared pan and smooth the top.
13) Bake for 45 to 50 minutes, until top is golden brown and a skewer inserted in the centre comes out without crumbs.
14) Transfer the pan to a wire rack and let cool for 10 minutes.
15) Invert the Bundt cake onto a wire rack and let cool completely.
1) Whisk the lemon juice, confectioners’ sugar and buttermilk together in a bowl until smooth. It will be thick but still pourable.
2) Drizzle the glaze onto the cake while it is still warm.
Store at room temperature.