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Crystallized Meyer Lemon Bundt Cake
A bright, zippy, and ultra-moist lemon bundt cake made with olive oil and Meyer lemons, finished with a crunchy, crystallized lemon glaze. The cake is easy to prepare, keeps well for days, and is perfect for winter or any time you need a citrusy pick-me-up.
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Critical Success Points
- • 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.
Safety Warnings
- • Bundt pan and cake will be very hot after baking—use oven mitts or towels to avoid burns.
- • Take care when unmolding to avoid steam burns.
- • Use caution with sharp tools (microplane, knives, skewers).
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