Triple Lemon Velvet Bundt Cake

This soft, velvety, tender, and lofty cake is contrasted by a crunchy crust and crisp, classic lemon sugar glaze. This is my favorite of all lemon cakes.

Photo by Matthew Septimus

SERVES 12 TO 14
BAKING TIME: 45 TO 55 MINUTES

The combination of butter, lemon, and vanilla is one of the most glorious ones in cake realm. This soft, velvety, tender, and lofty cake is contrasted by a crunchy crust and crisp, classic lemon sugar glaze. This is my favorite of all lemon cakes. Baked in two smaller pans, it makes terrific holiday gifts.

OVEN TEMPERATURE: 350°F/175°C
PLAN AHEAD: For best flavor and texture, bake and syrup the cake 1 day ahead.
BAKING EQUIPMENT: The pan must be a minimum of 14 cup capacity such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity (or use a 12 cup Bundt pan and bake the extra batter as 4 cupcakes). Coat the pan with baking spray with flour. Do not use an angel food pan, because the cake will break apart when unmolding it.