Lemon Cake and History of the Bundt Pan
Cooking with Julian
Cooking with Julian
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Ingredients

  • Double Lemon Bundt Cake
  • Adapted from ‘Barefoot Contessa Parties!’
  • Yield: 2 loaf cakes or one Bundt
  • 2 sticks unsalted butter, at room temperature
  • 2 1/2 cups sugar
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar, sifted.

Instructions

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