gourmet traveller bundt cake

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19 Bundt Cake Recipes We Can’t Wait to Bake

By Joe Sevier and The Bon Appétit Staff & Contributors

The best Bundt cake recipes are the ones you can pull together in a snap—and that’s pretty much all of them. When you can’t be bothered to assemble a  layer cake or spread, chill, then spread some more cream cheese frosting on that  carrot cake (it’s a process), but you want something a step up from  brownies ,  cupcakes , or  fudge , put your faith in the decorative grooves of your favorite Bundt pan. You don’t have to do any extra work for a beautiful design; it’s built right into the pan’s shape.

That said, we know some of you overachievers can’t help yourselves. While some of our delicious recipes, such as this classic  pound cake with a buttery-beyond-belief crumb, are simple, others get a  bit more complicated with a caramel glaze or dark chocolate icing. Point is: There’s variety here. The only thing that ties these Bundt cake recipes together, besides their namesake cake pan, is that they’re all made from scratch. (This is not the place for  boxed pudding mix or  yellow cake mix .) Here are our best Bundts.

Sticky Toffee Date Cake

This Bundt cake recipe features a surprise ingredient underneath that blanket of toffee sauce: torn pieces of  Medjool dates , which bring an earthy sweetness and a textural contrast to the experience.

Rum Cake With Sticky Maple Glaze and Coconut

When making this holiday-worthy rum cake—or any type of Bundt cake—make sure every inch of the interior is coated (and maybe even dusted with a little extra all-purpose flour) so that your dessert slides out without any hassle.

Lemon-Elderflower Pound Cake

This pound cake recipe is fit for Easter: It’s bright, sweet, and a little floral, thanks to lots of lemon juice, elderflower liqueur, and roasted  strawberries . Of course, you’re welcome to add whipped cream if you want.

Monkey Bread

Brioche dough is the key to this monkey bread’s buttery flavor and signature texture. This means, yes, you will have to work with active dry yeast, but  we have some tips for those who might be shy.

Cinnamon-Roll Pound Cake

Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got swaddled in cream cheese icing. Well, you don’t need to imagine her; she’s here.

Sour Cream Coffee Cake

This baker’s essential is not gluten-free, but, thanks to one of our readers, we know you can use  King Arthur’s gluten-free all-purpose flour to make the elegant, brunch-worthy cake. “Worked like a charm,” she wrote.

Double Ginger Sticky Toffee Pudding

Why are  room-temperature eggs important when making Bundt cake recipes from scratch? They blend more evenly and rise more easily than cold eggs, which can turn your batter lumpy and ultimately take longer to bake.

Blueberry-Buttermilk Bundt Cake

A hot stack of fluffy, blueberry-studded buttermilk pancakes are great. A slice of blueberry-packed buttermilk cake topped with a dusting of  powdered sugar and served with a cup of Earl Grey tea? Better.

Coffee Cake with Chocolate Streusel

You won’t find a  chocolate Bundt cake on this list (but that one we just linked is pretty stellar). Still, cocoa lovers can rejoice at the full cup of semisweet chocolate chips worked into the streusel topping for this dessert-for-breakfast.

Lemon-Buttermilk Bundt Cake

One of our favorite things about this lemon Bundt cake isn’t the lemon zest-y cake at all; it’s the two-ingredient glaze. Just combine store-bought  apricot or peach preserves and lemon juice in a small saucepan, reduce the mixture over the heat, and strain out any chunks of fruit.

Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze

What to do when you want a hit of chocolate flavor—but also maple and espresso? Make this simple, crowd-pleasing Bundt recipe from scratch.

Spiced Cranberry Bundt Cake

For its relatively humble ingredients—Greek yogurt, dried cranberries, chopped almonds—this Bundt cake idea becomes something surprisingly elevated. It's worthy of being a fall birthday cake, even.

Ginger Spice Cake with Dried Cherries

This recipe calls for baking soda, not baking powder. Baking soda is the commercial name for sodium bicarbonate. Baking powder comprises sodium bicarbonate and powdered acid, often cream of tartar. Find out more about  the difference between baking soda and baking powder here .

Vanilla Bean Bundt Cake with Vanilla Glaze and Strawberries

This vanilla Bundt cake gets its complex flavor from a one-two punch of vanilla bean in the cake and vanilla extract in the glaze.

Double-Ginger Sour Cream Bundt Cake with Ginger-Infused Strawberries

We recommend making a double batch of the ginger-infused strawberries in this recipe for Bundt cake. They work as a topping for so much: cheesecake,  sweet potato loaf cake , and more.

Spiced Bundt Cake with Apple Caramel Sauce

Hot tip: Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle some sauce over the cake; save the rest for passing alongside.

Apple Spice Cake with Brown Sugar Glaze

If you’re looking for something to pair with eggnog for the winter holidays, this apple cake is it. The tart Granny Smiths and the warmth of  cinnamon , nutmeg, cloves, and allspice is...well, try it and tell us it isn’t perfect.

Pecan Molasses Bundt Cake with Bourbon Glaze

Everything we love about pecan pie, but in cake form: toasted pecans, rich molasses, a splash of bourbon, and, yes, a scoop of vanilla ice cream.

Lavender Honey Tea Bread

This Bundt cake recipe make look like  red velvet , but that hue actually comes from dried  lavender blossoms, which infuse the whole milk in the batter with both color and flavor.

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31 Bundt Cake Recipes for Beautiful Baking Without Fuss

By The Editors of Epicurious

Bundt cake recipes rarely require any decoration; the pan alone is enough to make an easy cake into a showstopper. But once you have a Bundt cake pan (whether it’s classic or more elaborate), you need to pick a flavor profile. Will you go spiced or lemony? Laced with chocolate or a pour of rum? Apple-walnut? Rhubarb-pistachio? Or something that isn’t quite cake but still looks the part, like a peanut-buttery mix of cereal, pretzels, and other snacks, or a towering pile of brioche balls. Below you’ll find our 31 favorite Bundt cake recipes, including all that and more.

Classic Bundt Cake

Before we go down this long list of Bundt cake recipes, let's kick it off with a classic. This vanilla cake from Epi contributor Tara O'Brady can be dressed up with whipped cream and fruit or snagged by the slice for snacking on the go. It uses the reverse creaming method to make quick work of the batter-making process.

Hot Cocoa Cake

Coffee powder enhances the deep flavor of chocolate in this cake, and melty chunks from a chopped up bar of chocolate take it even further. Serve with whipped cream (or Angostura whipped cream ) if you know what's good.

Apple Walnut Bundt Cake

Olive oil helps this Bundt cake stay moist and flavorful for days, so this is the ideal to recipe to bake when you want to snag little snacky slices all day long.

Cold Oven Pound Cake

Pastry chef Cheryl Day is full of baking wisdom—including the lesson of starting this pound cake in a cool oven and letting it cook low and slow.

Marble Bundt Cake

The vanilla portion this swirled cake from Smitten Kitchen's Deb Perelman gets a secret touch of melted white chocolate for added toasty flavor. Who said Bundt cake recipes can't be clever?

East 62nd Street Lemon Cake

This Bundt cake recipe from dessert doyenne Maida Heatter calls for the zest of two whole lemons, plus a bright, tart glaze that gets brushed on top.

One-Pot Honeycomb Cake

It might look like any other Bundt cake from the outside, but this vivid pandan-flavored honeycomb cake will delight you as soon as you begin to slice it.

Rum-Scented Marble Cake

Rum and chocolate are magnificent together—here, a third of the batter is mixed with bittersweet chocolate so you'll get a pretty spiral inside the cake.

Ricotta Olive Oil Pound Cake

Make this easy one-bowl cake for any brunch or dinner party. It's remarkably moist, with a rich orangey aroma.

Double Ginger Sticky Toffee Pudding

You'll poke holes in this Bundt cake when it comes out of the oven, then pour gooey toffee sauce all over it. Of course, you should still serve it with more toffee sauce on the side.

Fruity Rum Bundt Cake

Use a serrated knife when you cut this fruit-studded cake—that way you won't squash or shred the slices.

Cinnamon Bun Bundt Cake

Here's a brunch recipe that'll really make Sunday feel special. Cinnamon buns, in fancy coffee-cake style.

Rhubarb-Pistachio Bundt Cake With Rose Glaze

Rhubarb has a subtle floral character that means it's perfectly matched with rose water in this elegant cake. Save this recipe for a spring brunch, perhaps?

Quatre-Quarts au Chocolat de Juliette (Chocolate Pound Cake)

Chopped chocolate, not cocoa, gives this cake its flavor. Try it with a little Angostura whipped cream on top.

Spiced Bundt Cake with Apple Caramel Sauce

Apple cider adds brightness and depth to the caramel sauce that drips down the sides of this well-spiced cake.

Pumpkin Spice Bundt Cake With Buttermilk Icing

This autumnal dessert from Gourmet can be baked and kept at room temperature for a few days, which means it's great to have around the house. The buttermilk icing will harden slightly into the perfect crackly texture.

Sticky Toffee Date Cake

You might end up with extra salted toffee sauce when you make this recipe, but you won't regret that for a minute.

Cinnamon-Roll Pound Cake

The batter for this cake from Jocelyn Delk Adams gets swirled with a brown sugar–cinnamon spice mixture. You'll need a 12-cup Bundt pan for baking.

Lemon-Buttermilk Bundt Cake

This tangy cake gets a simple, fruity glaze on top. You'll just simmer apricot and lemon juice together for a few minutes, then pour it over the top of your inverted Bundt.

Rum Cake With Sticky Maple Glaze and Coconut

Ayesha Curry’s holiday-ready rum cake gets its cheery flavor from two kinds of rum: spiced rum in the batter and dark rum in the maple glaze. Sprinkle some coconut over the top before serving.

With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah. But it's good enough to bake all year—some readers even call it the best honey cake ever.

Cardamom Vanilla Pound Cake

You'll whisk the flour with cardamom for this holiday pound cake. It not only keeps well—the flavor actually intensifies over the first day or so. Try toasting a slice before topping with ice cream.

Spiced Cranberry Bundt Cake

Dorie Greenspan makes this jolly cake with five-spice powder, almond meal, ground ginger, and both fresh (or frozen) and dried cranberries . The glaze has a bit of orange juice, which pairs well with the tart berries.

Spiced Apple Cake with Eggnog Sauce

You can dress up this one-bowl cake with a drizzle of store-bought eggnog.

Chocolate Stout Cake

Not sure what to bake for St. Patrick's Day? We vote for this extra-moist chocolate cake, which uses the bubbles in some stout (such as Guinness) as a leavening agent.

Lavender Honey Tea Bread

The lavender blossoms in the batter for this statuesque cake make it perfect for an afternoon tea. As with many Bundt cake recipes, you can can use any decorative tube cake pan—just make sure it can hold ten cups of cake batter.

Monkey Bread

If you bake it in a Bundt pan, does monkey bread count as Bundt cake? With its rich, buttery flavor and drizzled caramel sauce, we say yes.

Yogurt makes this Moroccan cake wonderfully moist. The batter is scented with fresh rosemary needles and lemon zest.

Spiced Chai Bundt Cake

This easy Bundt cake recipe gets a touch of pumpkin pie spice in addition to loose chai .

Spiced Sweet Potato Bundt Cake

This sweet potato cake from chef Tanya Holland is much simpler to make than sweet potato pie , but just as delightful.

Crispy Peanut Butter Snack Cake

Looking for the absolute easiest Bundt cake recipes? This salty-sweet “snack cake” is made with a simple honey and peanut butter base, stirred into crispy rice cereal, Chex, mini pretzels, potato chips, and salted peanuts. It's not quite cake, but it'll do the trick.

Kendra Vaculin

David Tamarkin

Carrie Dennis

Nina Moskowitz

Genevieve Yam

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Orange Poppy Seed Bundt Cake

Published: Jun 8, 2022 · Modified: Oct 5, 2022 by Callan Wenner · This post may contain affiliate links · 5 Comments

• Pinterest 81

Soft, moist, and loaded with citrus, this quick Orange Poppy Seed Cake is made in a bundt pan or loaf pan, brushed with orange syrup, and topped with icing. It has a nice open crumb texture and is just the right amount of sweet!

Published:1/6/21; Republished 6/8/22

This orange poppy seed bundt cake takes a simple vanilla oil cake (without butter) and uses sour cream to give it that rich, moist texture. The sugar gets blended together with orange peels to provide maximum citrus orange flavor.

After baking, the cake is brushed with an orange syrup that soaks into the warm cake. Once cool, top it with a quick glaze packed with orange zest! This orange poppy seed cake is SO flavorful (without being overly sweet) and stays moist for days.

The recipe can be made as either a Bundt Cake or an orange poppy seed loaf cake. See the recipe card for instructions on how to make both. You're going to love how soft and perfect this is!

If you're looking for a variation of this cake, you can also try my Lemon Poppy Seed Cake with Cream Cheese Frosting . Or, if you'd like more bundt cakes, opt for the Lemon Ricotta Cake with Blueberry Glaze or Raspberry White Chocolate Bundt Cake !

Ingredient Notes

How to make orange poppy seed cake, storing and freezing.

• Dry Ingredients. All-purpose flour, baking powder, and salt.
• Oranges. Zest & juice! You'll need about four to five large oranges for this recipe.
• Granulated sugar . The first step of the recipe will require the blending of granulated sugar with orange peels to provide maximum orange flavor.
• Wet Ingredients. Eggs, vegetable oil, vanilla, sour cream. Use all of these at room temperature!
• Poppy Seeds. Be sure they're fresh - poppy seeds can turn rather quickly.
• Powdered sugar. This is needed for the final glaze.

Note that a microplane and peeler will be needed for this recipe. It's also best if you have a food processor or blender to combine the orange peels and sugar, but is not required.

This really is the best orange poppy seed cake...let's make it!

STEP 1: Peel an orange using a peeler (just removing the orange part) and add to a food processor or blender with the sugar. Pulse until all of the peels break down and incorporate into the sugar.

STEP 2: Whisk together the dry ingredients. Transfer the sugar to a stand mixer and mix together the eggs, oil, and vanilla until combined.

STEP 3: Add in half of the dry ingredients, the sour cream, then the remaining dry ingredients, mixing in between each addition.

STEP 4: Add the poppy seeds and orange juice last and mix until just incorporated.

STEP 5: Pour the batter into a greased and floured bundt or loaf pan and bake. While baking, heat orange juice and sugar until the sugar is dissolved and cool.

STEP 6: Allow the cake to cool for 15 minutes, then turn out the bundt cake onto a platter and brush the orange syrup all over. Cool completely.

STEP 7: Once cool, mix together powdered sugar, orange zest, and orange juice until a pourable glaze forms. Cover the top of the cake, then enjoy!

Store the orange poppy seed cake covered at room temperature for three days.

The cake can also be frozen by wrapping the entire cake (or individual slices) in plastic wrap and foil. Unwrap completely, then thaw at room temperature. If freezing, wait to add the glaze until it's thawed and you plan to eat it (rather than freezing with the glaze on it).

• Make the cake in a loaf pan rather than a bundt pan. See recipe card for instructions.
• Use sour cream, greek yogurt, or buttermilk (all full fat) interchangeably in this recipe.
• Try using blood oranges for a fun color variation, especially in the glaze!
• Cover the cake in chocolate ganache for a chocolate orange cake variation. Use my vanilla Swiss roll with chocolate ganache recipe for this glaze variation.
• Use half lemon, and half orange in the recipe for a sharper citrus flavor
• Use room temperature ingredients (egg and sour cream) for an ultra-smooth batter.
• Use a food processor or blender to combine the sugar and orange peels. If not available, zest the oranges and rub the zest into the sugar with your fingers until it turns orange.
• Be sure to alternate adding the dry ingredients and sour cream, ending with the dry.
• After it comes out of the oven, make sure the loaf is not resting in an overly cold area. Drastically changing temperatures can cause the loaf to fall.

More Easy Cake Recipes

• Vanilla Swiss roll Cake
• Coconut Almond Loaf Cake
• Pear Spice Cake with Brown Butter Frosting
• Chocolate Snack Cake (with Salted Caramel Frosting)
• Lemon Ricotta Cake with Blueberry Glaze
• Raspberry White Chocolate Bundt Cake

Did you make this recipe? Tag me on  Instagram  or  Facebook  and leave a  star rating ⭐️ below! For more ideas,  follow me on Pinterest .

• ▢ Standard Bundt Pan or 9 x 5 inch loaf pan
• ▢ Food processor or blender
• ▢ Stand mixer with paddle attachment, or handheld mixer
• ▢ Microplane or zester
• ▢ Pastry or basting brush

Ingredients    1x 2x 3x

• ▢ 3 cups all-purpose flour 360g
• ▢ 3 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ ¼ cup orange zest About 1.5 full oranges
• ▢ 1¾ cups granulated sugar 350g
• ▢ 4 large eggs room temperature
• ▢ ⅔ cups vegetable oil 160g
• ▢ 2 teaspoons vanilla paste or extract
• ▢ 1⅓ cups full-fat sour cream 300g
• ▢ ⅔ cup orange juice freshly squeezed (160g)
• ▢ ¼ cup poppy seeds 36g

Orange Syrup

• ▢ ¼ cup orange juice freshly squeezed (60ml)
• ▢ ¼ cup granulated sugar 50g
• ▢ ¼ cup water 60ml

Orange Glaze

• ▢ 2 cups powdered sugar 240g
• ▢ 1 tablespoon orange zest

Instructions  

• Preheat oven to 350℉/180℃. Grease and flour a bundt pan , tapping out any excess flour.
• Peel 1½ large oranges (with a vegetable peeler ) and add it to a food processor or blender with the sugar. Pulse until the peels are completely broken down and the sugar turns orange.
• In a large bowl, mix together the flour, baking powder and salt until combined and set aside.
• Transfer the sugar to the bowl of a stand mixer and add the eggs, oil, and vanilla extract and beat on medium low until combined.
• Alternating dry and wet ingredients with the mixer on low, add in half of the flour mixture, all of the sour cream, then the rest of flour mixture just until it comes together. Add in the orange juice and poppy seeds and mix until just combined.
• Pour the batter into the prepared pan and bake for 40-50 minutes until the cake is set and a toothpick inserted into the center comes out clean with a few moist crumbs. Transfer the cake to a wire rack for 15 minutes to cool.
• While the cake is baking, prepare the simple syrup by bringing all the sugar, orange juice, and water over medium heat until the sugar dissolves.
• If making Bundt Cake, turn out the cake onto a serving platter and brush the simple syrup all over the top (previously the bottom). If making a loaf cake, don't turn out the loaf, simply brush it on top.
• Once the loaf is completely cool, make the glaze by combining the powdered sugar, orange zest, and orange juice in a bowl and mix with a whisk until smooth. Pour the glaze on top of the cake, then sprinkle with more orange zest.
• Half the recipe
• Add a parchment paper sling to the loaf pan for easy removal
• Bake for 45-55 minutes until a toothpick inserted into the center comes out with no wet batter
• Add the orange syrup while it's in the pan, but remove the cake to add the glaze

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Reader Interactions

January 17, 2021 at 3:37 am

The Cozy Plum

January 17, 2021 at 4:02 am

Thanks so much for the feedback, Olivia! So happy to hear this.

January 07, 2021 at 2:44 am

Thank you!!1

nora feldish

April 21, 2020 at 11:19 pm

April 22, 2020 at 2:31 pm

So awesome to hear this, Nora!

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20 beautiful Bundt cake recipes

The beautiful Bundt cake is the answer to bakers who love baking but baulk at the idea of decorating. Their simple, yet stunning design is set from the get-go and all you have to do to finish it off is drizzle a decadent glaze over the top of your favourite Bundt cake. While they’re most commonly seen around Easter and Christmas, the Bundt cake is the perfect easy way to impress your family and friends with your kitchen skills all year round. Dig in!

Looking for more cake recipes ?

You’ll need these…

Nordic Ware Heritage Bundt Pan (David Jones)

Joseph Joseph Citrus Press (Myer)

KitchenAid Artisan stand mixer (KitchenAid)

Le Creuset Cooling Rack (David Jones)

Non-stick large loaf tin (Amazon)

Marble bundt cake

Citrus and ginger bundt cake

Honey muscat syrup cake

Passionfruit buttermilk syrup cake

Apricot sour cream cake

Orange buttermilk syrup cake

Espresso syrup cake

Peanut butter bundt cake

Chocolate cinnamon cake with cherry and red wine syrup

Dark chocolate bundt cake

Banana caramel layer cake

St Clement’s citrus cake

Boiled date cake

Lemon curd cake

Coffee and walnut cake

How to make a chocolate orange ‘tiger’ bundt cake

Chocolate and cinnamon babka

Lemon sand cake

Chocolate stout cake

Chocolate sour cream cake

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Claire Saffitz's Meyer Lemon Bundt Cake

Bundt cakes often look better than they taste. That's because, at the end of the day, you're dumping a bunch of cake batter into a big heavy mold that needs to cook for a while to have stability, but also (very often) dries the cake out in the process. So how do you make a big, impressive-looking bundt cake that actually tastes good? You soak it as soon as it comes out of the oven. I've seen recipes for lemon cakes where you cook sugar with lemon juice just until the sugar dissolves to make a lemon syrup and then pour that over the cake (see: The Barefoot Contessa ); but I've never seen one where you mix raw lemon juice with sugar and olive oil and pour that over the cake. That was until I encountered Claire Saffitz's Meyer Lemon Bundt Cake in her new cookbook What's for Dessert? .

This is the lemon bundt cake to rival all lemon bundt cakes. Not to show off, but we started the bundt cake journey in our backyard picking Meyer lemons off our Meyer lemon tree (well not ours, technically, we rent).

The hardest part of the whole recipe is the very first step: buttering and flouring your plan. From Nicole Rucker I learned that your best strategy when coating a bundt pan is to use lots of softened butter and to get it into all the crevices. I'm very liberal with the butter here because can you imagine anything worse than going to the trouble of making a lemon bundt cake only to have it stick to the pan?

Let's Make a Meyer Lemon Bundt Cake

After that, it's all fun and games. You zest the lemons into sugar and pinch it with your fingers to extract the oils (very satisfying, I must say).

Then you add eggs, stick it under a mixer, and beat until it looks custardy. To that you add a lot of olive oil -- I used some fruity good stuff ( Frantoia, which you can buy online) -- until it emulsifies, then the dry ingredients (flour, etc.) alternating with milk, lemon juice, and vanilla. Voila: your batter.

Into the oven it goes to bake (and wow, does it rise up); meanwhile, you make your magical potion of lemon juice, olive oil, and sugar.

Glaze That Cake

When the cake comes out of the oven, you let it rest for fifteen minutes and then poke holes in it and start brushing with the glaze. The scary part comes when you flip it out and pour the glaze all over the other side. Confession: the first time I turned the pan over, the cake didn't detach! Even with all of that butter. So I flipped it back over and used a paring knife to really make sure it wasn't sticking; the real trouble spot was the middle section, where I had to stab like Norman Bates to get it done. But get it done I did and then I brushed the rest of the glaze all over the gorgeous cake.

So the next time you go to the trouble of making a bundt cake, have a glaze standing by or your efforts won't be worth it. (Exception: a sour cream cake which will be plenty moist.) Shellacked with the raw Meyer lemon juice, sugar, and olive oil, this cake becomes a bright and peppy affair that'll delight your guests at your next dinner party. Not ifs, ands, or bundts about it.

A bright and citrusy recipe from Claire Saffitz's "What's for Dessert?"

Room temperature butter (about 3 to 4 tablespoons) and flour for the pan

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon Diamond Crystal kosher salt

1/2 teaspoon baking soda

1 tablespoon finely grated Meyer lemon zest (from about 2 lemons)

1 3/4 cup sugar + 2/3 cup for the glaze

3/4 cup Meyer lemon juice, divided

1 cup whole milk, room temperature

2 teaspoons vanilla extract

4 large eggs, room temparture

1 1/3 cups extra-virgin olive oil

Preheat the oven to 350. Schmear the softened butter all around your 12-cup metal Bundt pan: you really want to work it into the crevices or anywhere the batter might have a tendency to stick (like the middle tube). When it's nicely greased, spoon in enough flour to coat and pat all around, tapping out any excess.

In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.

In the bowl of a stand mixer, zest your lemons directly into the sugar (you can zest more than the recipe calls for if you like it extra puckery). Use your fingers to pinch the zest into the sugar -- it should smell amazing.

Now that you've zested the lemons, you can juice them. Mix together 1/4 cup of the juice with the milk and vanilla. Set aside.

Add the eggs to the bowl of the stand mixer with the sugar and the zest and beat with the whisk attachment on medium speed until it looks thick and mousse-y, about 3 minutes. Very gradually stream in the 1 1/3 cups of olive oil and beat until the mixture looks smooth, thick, and emulsified.

Reduce the speed to low, add 1/3rd of the dry ingredients, 1/2 of the milk mixture, 1/3rd dry, 1/2 milk, and finish with the dry. Don't overwork here; finish mixing with a rubber spatula, scraping the bottom of the bowl, making sure it's evenly mixed.

Pour the batter into the Bundt pan and bake for 45 to 55 minutes until a cake tester comes out clean. Set aside to cool for 15 minutes.

Meanwhile, make the glaze by whisking together the remaining 1/2 cup Meyer lemon juice, 2/3rds cup granulated sugar, and 2 tablespoons olive oil. Whisk vigorously with a fork until the sugar mostly dissolves.

While the cake is still warm, use a toothpick to poke holes all over the surface and brush it with some of the glaze. Then very carefully use a paring knife to make sure the cake isn't sticking to the sides of the pan and flip it out on to a wire rack set over a cookie sheet lined with aluminum foil. Poke more holes with a toothpick and brush with the rest of the glaze; any glaze that drips on to the cookie sheet, pour back on. Let the cake cool completely.

bundt, cake, Claire Saffitz, lemon, Meyer lemon

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What to Do with Meyer Lemons

Meyer Lemon Chicken and Asparagus

Meyer Lemon Meringue Pie

Rosemary Dijon Rack of Lamb with Crispy Potatoes

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Biscoff Bundt Cake

This richly dense cake boasts of a speculoos cookie center and a cloak of melted Biscoff, making it the ultimate accompaniment to coffee whether you enjoy in the morning or the evening- the choice is yours, we won't judge  😉

Ingredients:

For the Cake:

• 1/2 cup shortening
• 2 1/2 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 1/4 cup whole milk
• 1 teaspoon vanilla
• 1/2 cup Biscoff, melted

Cookie Filling:

• 1 cup crushed speculoos
• 2 tablespoons melted butter
• 1 tablespoon sugar

Instructions:

• Preheat oven to 350 degrees F. Grease a bundt pan and set aside.
• Prepare the cookie filling first by combining crushed speculoos with melted butter and sugar. Set aside.
• In the bowl of a stand mixer with paddle attachment, whip shortening to soften. Add 1 cup milk, vanilla and eggs. Mix until well combined.
• Sift flour, baking powder, salt, and sugar into the bowl. Mix on low speed until moistened, then beat for about 2 minutes on medium-high speed.
• Add the remaining ¼ cup milk to the batter, and beat 1 minute longer.
• Divide the cake batter, pouring half into the prepared bundt pan. Sprinkle the prepared cookie filling evenly over the batter, then top with remaining batter.
• Bake for about 25 minutes or until the cake tester comes out clean. Transfer cake to a cooling rack and let cool completely before turning out onto the cake plate.
• In a small saucepan over low heat, melt down Biscoff until smooth, then drizzle over bundt.
• Leave the cake to rest for a few minutes and allow the Biscoff glaze to set before serving.

**If you enjoyed today's recipe, visit Living the Gourmet for more easy and delicious recipes your family will love!

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Podgornoye, rossoshansky district, voronezh oblast, nachalo, voronezh oblast.

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• Location: Voronezh Oblast , Chernozemye , Russia , Eastern Europe , Europe
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• Voronezh, Voronezh Oblast /

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Beetroot chocolate mud cakes

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