https://www.copymethat.com/r/XQowVKM4E/triple-lemon-velvet-bundt-cake-by-rose-l/
99275656
1v3KiGz
XQowVKM4E
2024-05-19 21:10:44
Triple Lemon Velvet Bundt Cake by Rose Levy Beranbaum
HappyLois
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The combination of butter, lemon, and vanilla is one of the most glorious ones in cake realm. This soft, velvety, tender, and lofty cake is contrasted by a crunchy crust and crisp, classic lemon sugar glaze. This is my favorite of all lemon cakes. Baked in two smaller pans, it makes terrific holiday gifts.
OVEN TEMPERATURE: 350°F/175°C
PLAN AHEAD: For best flavor and texture, bake and syrup the cake 1 day ahead.
BAKING EQUIPMENT: The pan must be a minimum of 14 cup capacity such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity (or use a 12 cup Bundt pan and bake the extra batter as 4 cupcakes). Coat the pan with baking spray with flour. Do not use an angel food pan, because the cake will break apart when unmolding it.
OVEN TEMPERATURE: 350°F/175°C
PLAN AHEAD: For best flavor and texture, bake and syrup the cake 1 day ahead.
BAKING EQUIPMENT: The pan must be a minimum of 14 cup capacity such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity (or use a 12 cup Bundt pan and bake the extra batter as 4 cupcakes). Coat the pan with baking spray with flour. Do not use an angel food pan, because the cake will break apart when unmolding it.
Ingredients
- subheading: FOR THE CAKE:
- 270 grams or 19 tablespoons (2 sticks plus 3 tablespoons) unsalted butter
- 130 grams or ½ cup (118 ml) 7 (to 11) egg yolks (see Baking Pearls, page 110 in Rose’s Baking Basics)
- 18 grams or 3 tablespoons, loosely packed lemon zest, finely grated (5 to 6 lemons)
- 242 grams or 1 cup, divided full-fat sour cream
- 2½ teaspoons (12.5 ml) pure vanilla extract
- 312 grams or 3 cups plus 2 tablespoons (sifted into the cup and leveled off) bleached cake flour
- subheading: OR:
- 312 grams or 2¾ cups (sifted into the cup and leveled off) bleached all-purpose flour
- 312 grams or 1½ cups plus 1 tablespoon sugar, preferably superfine
- 10.1 grams or 2¼ teaspoons baking powder
- 2.7 grams or ½ teaspoon baking soda
- 3.7 grams or ½ plus ⅛ teaspoon fine sea salt
- subheading: FOR THE LEMON SYRUP:
- subheading: Makes 200 grams/2⅔ cup/158 ml:
- 95 grams or 6 tablespoons (89 ml) lemon juice, freshly squeezed and strained (about 2 lemons)
- 113 grams or ½ cup plus 1 tablespoon sugar
- subheading: FOR THE LEMON GLAZE:
- subheading: Makes 141 grams/7 tablespoons/100 ml:
- 115 grams or 1 cup (lightly spooned into the cup and leveled off) powdered sugar
- 21 grams or 4 teaspoons (20 ml) lemon juice, freshly squeezed and strained (1 lemon)
- 5 grams or 1 teaspoon unsalted butter, melted and cooled
Steps
Directions at saltandspine.com
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