Our family just had its 7th “birthday” this last week. I can’t believe we’ve been married that long because time is just going by so fast. But we’ve been married long enough to know that Trav loves to have tacos and I love a lemon Bundt cake. So combined we had a lovely meal with all our favorite foods and favorite little guys!
I know I just posted a recipe with Fall flavors, but this cake needed to be recorded and couldn’t wait for spring. Plus a lemon Bundt cake is good anytime of year! The white chocolate melted into the batter adds an extra level of flavor into the cake. With a lemon syrup brushed over the cake and topped off with white chocolate, you get the flavor combination all throughout the cake.
- 3 cups (360 g) all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz (225 g) butter, room temperature
- 2 1/4 cups (450 g) sugar
- 1 1/2 tsp vanilla extract
- 4 large eggs, room temperature
- 2 egg yolks, room temperature
- 1/4 cup (60 g) lemon zest (4-5 lemons)
- 4 oz (110 g) white chocolate, melted and cooled
- 3/4 cup (180 ml) buttermilk, room temperature
- 1/4 (60 ml) lemon syrup
- 4 lemons
- 1/2 sugar
White chocolate glaze
- 4 oz white chocolate, chopped
- 1/4 cup cream
- Preheat oven to 325°. Use PAM baking spray (contains flour in the spray and is especially important so that your cake doesn’t stick) and grease your Bundt pan you will be baking in. Set aside.
- Zest lemons and set aside the zest.
- Juice lemons until 1/2 cup of juice.
- Add juice and sugar to a saucepan and heat until it thickens.
- Remove from heat. Set aside. You will use separated amounts in the cake and some for a glaze after it’s baked.
- Sift together flour, baking powder, baking soda and salt in a large bowl. Set aside.
- Cream together butter and sugar on medium speed until light and fluffy, about five minutes.
- Add vanilla and mix well.
- Add eggs and yolks one at a time, mixing well after each egg.
- Add lemon zest and white chocolate.
- Whisk to combine buttermilk and 1/4 cup of the lemon syrup (save the rest of the syrup for later)
- Add flour mixture to butter mixture in thirds alternating with the buttermilk mixture, and ending with the flour mixture. Pour into the prepared pan and smooth the top.
- Bake for 60-75 minutes or until a toothpick inserted into the center of the cake comes out clean. (My cake was done around 52 minutes and so start checking your cake early if it looks done)
- Cool in pan 10 minutes on a wire rack. Invert cake onto rack and cool.
Lemon glaze for brushing over the cake
- In a small saucepan, combine 1/4 cup water and 1/4 cup sugar, and cook over low heat until the sugar dissolves. Remove from heat and whisk in 2-3 TBS of the lemon syrup set aside earlier. Brush over warm cake.
White Chocolate Glaze
- Heat cream in a small saucepan until simmering (bubbles forming around the edges but not boiling). Pour over chopped white chocolate and glaze the cooled cake.