Crystallized Meyer Lemon Bundt Cake

Ingredients

• 3 cups All-purpose flour (plus extra for dusting pan)
• 1 teaspoon Kosher salt
• 2.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 5-6 whole Meyer lemons (for 3/4 cup juice and 1 tbsp zest)
• 1 cup Whole milk
• 2 teaspoons Vanilla extract
• 4 whole Large eggs (room temperature)
• 2.25 cups Granulated sugar (divided (1.5 cups for cake, 0.75 cup for glaze))
• 1.25 cups Extra-virgin olive oil (1 cup for cake, 0.25 cup for glaze)
• 2 tablespoons Unsalted butter (for greasing pan)

Instructions

1. Preheat oven and prepare bundt pan

   Preheat your oven to 350°F (175°C). Generously grease a 12-cup bundt pan with room temperature butter, making sure to coat every surface, including the center tube. Dust with flour, tapping out the excess. Prepare the pan before mixing the batter.

   Time: PT10M

   Temperature: 350°F

2. Mix dry ingredients

   In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon kosher salt, 2.5 teaspoons baking powder, and 0.5 teaspoon baking soda. Set aside.

   Time: PT3M

3. Prepare lemon juice and milk mixture

   In a medium bowl, combine 1 cup whole milk with 0.25 cup fresh Meyer lemon juice. Let sit for a few minutes to curdle slightly (normal). Stir in 2 teaspoons vanilla extract.

   Time: PT5M

4. Massage lemon zest into sugar

   In a large bowl, combine 1.5 cups granulated sugar with 1 tablespoon finely grated Meyer lemon zest. Use your fingers to rub the zest into the sugar until fragrant and moist.

   Time: PT2M

5. Beat eggs with sugar mixture

   Add 4 large eggs to the sugar-zest mixture. Using a hand mixer, beat on low to combine, then increase to high and beat until pale, thick, and voluminous (about 2-3 minutes).

   Time: PT4M

6. Slowly stream in olive oil

   With the mixer running on medium, slowly drizzle in 1 cup extra-virgin olive oil. Mix until fully incorporated and thickened.

   Time: PT3M

7. Alternate adding dry and wet ingredients

   Add one-third of the dry ingredients to the egg-oil mixture and mix on low until just combined. Add half of the milk-lemon mixture and mix. Repeat with half of the remaining dry, then remaining wet, then finish with the last of the dry. Mix until just barely combined.

   Time: PT7M

8. Final mix by hand

   Using a rubber spatula, gently fold the batter to ensure everything is incorporated, especially at the bottom of the bowl.

   Time: PT2M

9. Pour batter into pan and bake

   Pour the batter into the prepared bundt pan. Smooth top if needed. Bake in the preheated oven for 40-45 minutes, or until risen, golden, and a cake tester inserted into the tallest part comes out clean.

   Time: PT45M

   Temperature: 350°F

10. Prepare lemon glaze

    While the cake bakes, mix 0.75 cup granulated sugar, 0.5 cup fresh Meyer lemon juice, and 0.25 cup extra-virgin olive oil in a bowl. Stir well; some sugar will remain undissolved.

    Time: PT3M

11. Glaze cake while hot (first glaze)

    Let cake cool in pan for 5-10 minutes. Poke holes all over the top (which will become the bottom) with a skewer or toothpick. Brush generously with about one-third of the glaze.

    Time: PT7M

12. Unmold and finish glazing

    Carefully invert cake onto a wire rack set over a tray or plate. Poke more holes all over the cake, including sides and center. Brush remaining glaze over all surfaces, reapplying drips as needed. Let cool completely.

    Time: PT15M

13. Slice and serve

    Once completely cool, transfer cake to a serving platter. Slice with a serrated knife and serve.

    Time: PT4M

14. Cleanup

    Wash all bowls, mixer attachments, spatula, pastry brush, bundt pan, wire rack, and utensils. Wipe down counters and sweep up any flour or sugar.

    Time: PT40M

Nutrition Facts

Calories

410

Protein

5g

Carbohydrates

54g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of All-purpose flour: Cake flour (for lighter crumb)
• Instead of Kosher salt: Sea salt (reduce amount slightly)
• Instead of Meyer lemons: Regular lemons (use less juice in batter)
• Instead of Whole milk: 2% milk, Oat milk (for dairy-free, but texture may change)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Large eggs: Flax eggs (for vegan, but texture will change)
• Instead of Granulated sugar: Caster sugar
• Instead of Extra-virgin olive oil: Neutral oil (for milder flavor)
• Instead of Unsalted butter: Nonstick spray (not as effective for bundt pans)

Equipment Needed

• 12-cup bundt pan
• Hand mixer
• Large mixing bowls
• Medium mixing bowl
• Small bowl (optional)
• Measuring cups and spoons
• Microplane or fine grater
• Citrus juicer (optional)
• Rubber spatula
• Pastry brush
• Cake tester or skewer
• Offset spatula (optional)
• Wire rack
• Sheet tray or large plate (for catching glaze drips) (optional)
• Serrated knife
• Oven mitts or towel

Critical Steps — Do Not Skip

• Generously butter and flour the bundt pan to prevent sticking.
• Beat eggs and sugar until pale and voluminous for a light cake.
• Slowly stream in olive oil to maintain emulsion.
• Alternate dry and wet ingredients, finishing with dry, and avoid overmixing.
• Get the batter into the oven quickly after mixing.
• Glaze the cake while it is still hot for maximum absorption.
• Unmold the cake carefully while still warm but not hot.

Chef Tips from the Video

• Zest lemons before juicing for ease.
• Use a high-quality olive oil for best flavor.
• Let cake cool completely before slicing for cleanest cuts.
• Cake improves in flavor and texture after a day.

Troubleshooting

Storage

Refrigerator: Keeps up to 5 days, tightly wrapped. Bring to room temperature before serving.

Freezer: Freeze (well-wrapped) for up to 2 months. Thaw at room temperature.

Room temperature: Best kept covered at room temperature for up to 4 days. Improves in flavor and texture after a day.

Make-Ahead Tips

• Cake can be baked and glazed up to 2 days ahead; flavor improves with time.
• Store covered at room temperature.
• Glaze can be made a few hours in advance and stirred before use.