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Lemon Bundt Cake

The Ultimate Lemon Bundt Cake

This is the ultimate Lemon Bundt Cake; a celebration worthy dessert that's bursting with vibrant citrus flavor. Incredibly moist and tender, thanks to a soak of sweet tart lemon syrup, it's finished with a zesty glaze and a sprinkle of toasted almonds for the perfect crunch. Impressively beautiful yet surprisingly simple to make.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling/Setting Time 1 hour 20 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For the Cake:

  • Nonstick cooking spray and flour for pan
  • 1 ½ cups 180g all purpose flour, plus more for dusting
  • 1 ½ cups 180g cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 ¾ cups 550g granulated sugar
  • 1/3 cup packed finely grated lemon zest from about 10 lemons
  • ½ cup canola oil
  • 1 cup 2 sticks / 226g unsalted butter, melted and cooled
  • 3 large eggs at room temperature
  • 3 large egg yolks at room temperature
  • 3 tablespoons dark rum
  • 2 tablespoons pure lemon extract
  • ¾ cup heavy cream at room temperature

For the Lemon Syrup:

  • ¼ cup 50g granulated sugar
  • ¼ cup fresh lemon juice
  • 1 tablespoon dark rum

For the Glaze & Topping:

  • 1 cup 120g confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon almond extract optional
  • ¼ cup slivered almonds toasted (optional)

Instructions
 

  • Prep: Preheat oven to 350°F. Heavily grease a 10 inch Bundt pan with cooking spray and dust with flour. Sift both flours, baking powder, and salt together. Set aside.
  • Make Batter: In a stand mixer bowl, rub lemon zest into granulated sugar with fingers until fragrant. Beat in oil and cooled melted butter. Add whole eggs, yolks, rum, and lemon extract; mix until combined. On low speed, alternately add dry ingredients and heavy cream in three parts, starting and ending with flour. Mix only until combined.
  • Bake: Pour batter into prepared pan. Bake for 55-65 minutes, until a toothpick comes out clean. Cool in pan on a wire rack for 30 minutes.
  • Make Syrup: While cake bakes, combine syrup ingredients in a small saucepan. Simmer until sugar dissolves. Cool slightly.
  • Soak Cake: Invert cake onto rack. Poke holes all over with a skewer. Brush warm syrup over the entire cake. Let cool completely.
  • Glaze: Whisk confectioners' sugar, lemon juice, and almond extract until smooth. Pour over cooled cake. Top with toasted almonds if desired. Let set 20 minutes before slicing.