Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup Meyer lemon juice
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 2 tbsp Meyer lemon zest
Special equipment needed:
- 10-cup Bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Zester
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 10-cup Bundt pan with butter and dust with flour.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add lemon juice, milk, and vanilla extract. Mix until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in lemon zest.
8. Pour batter into the prepared Bundt pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 19g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 200mg
Carbohydrates: 59g
Fiber: 1g
Sugar: 38g
Protein: 5g
Substitutions for ingredients:
- Regular lemon juice and zest can be substituted for Meyer lemon juice and zest.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a lemon-poppy seed Bundt cake.
- Add 1/2 cup of blueberries to the batter for a lemon-blueberry Bundt cake.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a zester to get the most flavor from the lemon zest.
- To prevent the cake from sticking to the pan, grease the pan well and dust with flour.
- Let the cake cool in the pan for 10 minutes before removing it to prevent it from breaking.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F oven for 10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve with whipped cream or vanilla ice cream.
Garnishes:
- Fresh berries
- Lemon slices
- Mint leaves
Pairings:
- Hot tea
- Coffee
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- The Bundt cake originated in Germany in the 1950s and gained popularity in the United States in the 1960s.
Flavor profiles:
- Sweet
- Tart
- Citrusy
Serving suggestions:
- Serve the cake as a dessert or for brunch.
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