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?.
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