Thank you so much Claire for sharing these recipes with us. For any metric bakers who want to do everything by weight: Cake: 4 eggs 2 tsp vanilla 1 Tbsp zest 2½ tsp baking powder ½ tsp bicarb ½ tsp salt 240g milk 2 Tbsp regular lemon juice or ¼ C Meyer lemon juice 275g oil 350g sugar 405g flour Glaze: 50g oil 4 Tbsp lemon juice or ½C Meyer lemon juice 135g sugar Bake at 175°C
Thank you! I was going to the comments precisely to find the amount of regular lemon juice for the glaze, and now its in metric too! Very kind of you ❤️
Claire is so informative throughout the entire baking process, super appreciate that! Especially the bit on not worrying about your curdling milk with the lemon juice, we would have thrown it out!
I agree but I honestly don’t know how she got the cake from the rack to the serving plate. If she had lifted it, I imagine it would’ve broken. If she had slid it, it would have ruined the bottom.
I've made this in several ways and it never ceases to surprise me: - level 1: the cake, with some raspberries and blueberries on top - level 2: as a layered cake, with raspberry buttercream - level 3: as "lemon merengue pie" cake (with Swiss merengue and Matt Adlard's lemon cream filling) It's truly amazing. I adjusted the proportions of the glaze to my liking and it turns out perfect every single time!
Out of six offerings on the dessert table, this was the only one that was completely gone at the end of the evening. I did substitute coconut milk to make it dairy free. So good and not too complicated.
Perfect timing! We put in a meyer lemon tree a couple of years ago and this winter it just went completely bananas. I took a bag in to my work, my sister took a bag into her work, and there are still a whole lot of lemons left.
I made this today! Looks great! Used 33% milk coz i had no whole milk… update: OMG this was LOVELY! I baked for 48.5 mins and it came out clean. Took it out of the pan, maybe waited 3 mins before i started glazing then turning it over and it slid off nicely. Flavour was stunning! I used normal lemons coz I couldnt find any meyer ones and just followed the alternate recipe. The glaze was a lil crunchy from the crystal sugar so I might try a light frosting-glaze next time. I ate this with whipped cream and fresh rasberries.. 👌👌👌👌👌👌
I made this yesterday and gave a third to a neighbor, a third to a coworker and a third to a friend and all said this was one of the best cakes they had ever enjoyed. Good on you Claire!
I'm dying I literally finished making this recipe an hour ago btw I used normal lemons (where I live Meyer lemons aren't available; don't forget to change the proportions like the book says) and it tastes delicious! the mix of sugar, lemon and olive oil is divine, I'm barely exaggerating people, it's wonderful
Hi, would you mind sharing how you changed the proportions?? Was the total 3/4 cup of juice lessened, or was it just the amount mixed with into the milk mentioned at 4:28 ?
hi guys, I checked the book again: for regular lemons, decrease the amount to 1/2 cup + 2 tbsp of juice (142g). The 2 tbsp go with the wet ingredients, the 1/2 cup (113g) with the glaze. for the zest, keep the same amount. happy baking!
GUYS! PSA for anyone using the book: Make sure you’re using 1 and 1/3 cup olive oil instead of going by the grams in the section LOL I measured out the 99g it calls for and that’s about 1/2 cup…the math wasn’t mathing 😂😂 PHENOMENAL cake btw :) I made it today on my day off it was the perfect way to relax!! 🫶🏼🫶🏼
I just finished baking and glazing this and my house smells incredible. I can’t wait to cut into this. It came out absolutely perfect. Her recipes are always so easy to follow.
You're such a great teacher. It's wonderful how much care you take to provide viewers with as many helpful pieces of advice as possible. It's really easy to learn from you. Thank you!
This is what I love about Claire's recipes, the process is so well thought out and everything has a purpose and it's not just "use self raising flour so the cake rises". I used gluten free flour and wasn't expecting it to be that good, but it was so spongey and moist because of the method and other ingreduents! Slowly picking my way through Dessert Person and I'm yet to be disappointed. :] thank you Claire and team!
I can honestly appreciate your great communication and training skills. You have a great balance of enough conversation,demonstration/training and personality. You get the point across, trouble shoot and give us a great recipe to enjoy.
Made this for a friend for her birthday. I topped with roasted strawberries from my local farmer’s market. It was well received. Thank you Claire for always making me look like I am a good dessert person.
Hi Claire, love your recipes and tips. I used to grease my pans with regular butter as my go to, but one day forgot to get it out to soften, so grabbed some of my homemade ghee and it was so easy to coat pan, it's all I use now for cakes and loaf pans. Again, thanks for the great recipes. Your frangipane recipe is a favorite of mine.
Love lemon! Definitely going to try this with some plant-based milk and Just Egg as I have a family history of Cancer and need to avoid the estrogen in dairy and Choline in bird eggs--thanks for posting
I made this just following the book a couple weeks ago and your instructions were so clear and it turned out AMAZING! I live in Canada and honestly I find it incredibly hard to find Meyer lemons, but it was still fantastic with regular lemons.
This recipe has been on my to bake list ever since I got What's for Dessert so I'm so happy with this video, it will be very useful when I finally try out this recipe! It looks amazing! I also loved the subtle Jaws-music when you said you needed a bigger bowl
i literally made an orange cake yesterday and ended up using granulated sugar for the glaze and was pleasantly surprised by the cristalised texture! Now i need to try this next
I just made a lemon loaf the other day and lemon really is just the most wonderful, sunshiny flavor! A creamy, lemony salmon pasta is also one of my new favorite meals!
I made this yesterday and it turned out amazing. The crumb is so soft and uniform and it only gets better with time. The only thing that didn't happen was the crust - it still stayed soft. But this is an amazing moist cake with great flavour, totally recommend.
Hi Mrs Saffitz, my name is Sabine and I live in Toronto, Canada. I baked this cake yesterday and it is absolutely delicious. Thank you very much for sharing this recipe. Sabine.
Just reporting to say that i made this cake to have on the road during our summer vacation road trip, and as a strictly "cake must have chocolate" camp member, THIS is now one of my favorite cakes ever, EVER! It's soft and fluffy and tart and super lemony without getting bitter 😋 it's literally one of the best things I've ever had and I'll make it so many more times
Claire is always right about everything! I have learned to slather my Bundt pans very thickly with soft butter. My pans are 15-20 years old & fairly elaborate nooks & crannies- my cakes slide right out.
I just made this and it was amazing. I cut the recipe in half and used a mini bundt cakelette pan and the amount of batter was perfect. I couldn’t find any Meyer lemons so I used regular ones and squeezed some mandarin orange juice. I will definitely be making this again. Thank you! 😊
Claire’s Meyer lemon tart was what made my mom buy me both of her books, she bought a tart pan so I could make it for her right then and there. so I know when I show her this she’s gonna try and borrow a bundt cake mold and I’m gonna have another lemon goodie to make for her 😂 lemon is her absolute favorite flavor in sweets. Thank you for bringing your lovely recipes to the world Claire!!! My mom and I thank you for the lemon goodness 🍋
My grandma always used to make lemon cake with granulated sugar for the granulated sugar for the glaze and it was the best! Such good texture on the outside
This lemon cake was divine, i am the only lemon fan at home. Luckily this cake stayed fresh under a glass cake dish for over a week. The Meyer Lemons and the crunchy finish were incredible. Going to make this again for a friend's birthday.
Oooooooooh I'm doing a layer cake next time. I'm excited. Also your smores tart works well as a mini tart as well. I brought a batch into work, they were a hit!
Oh this is a must make! I have a lovely simple lemon muffins recipe that has a similar "crystallised" topping but the muffins are small, so you just dip the tops upside down in the lemon sugar so you get a nice thick topping 😋.
I used this recipe to help come up with a lemon pound cake recipe and it came out amazing! The glaze really added a nice texture and even more lemon flavor. Massaging the Zest in the sugar added so much lemon flavor alone, that it almost wasn't necessary to add the lemon extract. Only thing I'd do better next time I make it is poke more holes so the glaze can seep into the cake more.
This was a great video, I made this cake two days ago and passed it out at work yesterday and everyone loved it. I am observing lent right now and want to avoid sugar for 40 so I didn't even taste it. I look forward to making it again in the spring. I appreciate Claire showing how to properly grease and flour the pan, I took her advice and the cake came right out just like she said it would.
Update: I messed it up slightly and it didn’t come cleanly out but it was sooooo good! Super light and fluffy with a really good lemon flavor. I also could only find normal supermarket lemons so I appreciate throwing in the substitution.
I was a bit leary of using olive oil but I went ahead with the recipe as Claire showed. It was a hit! You would never know it had olive oil. I used regular olive oil, and it turned out fabulous ! Claire is a dessert genius!😊
Saw Claire's IG post about this Meyer Lemon bundt cake. I hunted her down here. I just finished glazing. Wonderful teaching and clear instructions that made "chemical" sense." Thank you.
like always, claire never misses. this recipe is excellent. i made this for a party and it was huge hit. i personally think the cake could use a bit more lemon flavor. i'd try to double the zest next time.
I made this and 15 people wanted a slice - so much that I had to bake another one. It's an absolute hit and now I have myself a meyer lemon bundt cake business??? 🤣 It's so perfectly moist and not overly sweet - or tart. It's just perfect. Thanks, Claire and team!
Thanks, Claire! I LOVE a good lemon bundt. Haven't made one in a few years though, not since becoming gluten intolerant -- let me tell you, that really put a dent in my spirits about baking. I've recently started experimenting in the kitchen and am slowly becoming more comfortable with the nuances of gluten free flours; can't wait to try to de-gluten this masterpiece so I can enjoy it too!
Hello same! I was thinking of just replacing the flour with gf flour 😂I feel like the oil and eggs will make this cake pretty forgiving maybe.. hopefully! ps I recommend the cookbook 'baked to perfection' if you haven't already come across it, every single recipe i've made from it has been amazing!
Your passion for this cake really came through. It's a relatively simple cake, but sometimes simple is best. It has a simple elegance, we might say. Thanks for sharing the recipe.
I baked the recipe as directed but in a 10 cup Bundt pan, so I had leftovers to make 8 cupcakes. I’m glad I did - that let me taste test a glazed mini cake, and although it was very fluffy and tender it didn’t taste much like anything. There was a bit of brightness at the beginning, and a rich mouthfeel from all the oil, but then not much at all. I’ve found Meyer lemons to be a lot less punchy than their citrus counterparts, so the zest in the cake itself could def by bumped up to 2-3T; the sheer volume of sugar would probably help to counteract any bitterness. It also really lacked salt. I ended up taking the remaining glaze drippings in the pan, thinning it with another 2T juice, and added another hefty swig of good EVOO along with a pinch of flaky sea salt. I drizzled that over the final cakes, and the product was much nicer and closer to what I imagined, but altogether not something I’d bake again. I’m a big fan of Saffitz’ recipes in general! Her pastry basics, especially for laminated kouign-amann dough, are my go-to’s, but her cakes have never quite hit. I’ve had similar disappointments with the almond poppy seed and yellow birthday cake recipes. All this to say, would love to hear how others made out! Just my own testament that if you’re looking for a stronger flavored cake, maybe take liberties with the key flavor additives.
I made this cake and it was delicious. Very easy to make and remained moist for a week just wrapped in foil in the counter. Love all of your recipes/videos!!
I think this may make an appearance at a sabbat soon. Thank you! Your poppy seed cake came to Imbolc this year and everyone loved it. I think the last 3 sabbats have been a recipe of yours. Such good recipes! Thank you!
Halved this and baked in a loaf pan. OMG, so good. The scent in the kitchen while this was baking and cooling was so lovely, lemony, but the taste is even better. This is my new go-to for lemon cake. I'll bake two loaves next time and freeze one. Moist, so flavorful, and that bright lemony sugar crackle on the outside puts this over the top. 💛💛💛
My mother took this recipe to her grave. Clair has nailed what my mother made so well. About once a month I am reminded how much my daughters love this.
I'm new to you. You taught me Challah (all three kinds) wirh great success. This is wonderful. My husband and I are lemon anything people. It was everything you said it was. A keeper!
CLAIRE, THIS BUNDT CAKE IS SOOO GOOODDD!!! This is my first time making lemon cake and it's a winner! *though I did change the ratio for the syrup, and I put a lemon sugar glaze on it. But still it's supperr goodd. BIG THANKS TO YOU! 🫶🏻
Claire: I love this cake -- made it a few times last winter and will make it again soon. One basic question: How do you easily transfer the cake from the cooling rack to a serving platter or bundt cake carrier? Seems pretty basic, but I have torn the cake in the past with this key step. Thanks!
Made this recipe and thought it was good to very good. Wonderful moist texture. Was light on the lemon flavor though, which was with using the meyer lemons. My tasters gave it 8/10, 5 people tried it.
Hey, Claire! Coming back to tell you that I did this recipe 2 days ago and it was a complete success. Although I don’t really enjoy the taste of olive oil in desserts (and I happened to have ran out of sunflower oil), so I did half olive half coconut. It was my first time trying out one of your creations and I’m glad to say it was a great start. Will try more in the future!
longtime fan! Even more motivation to continue along with my hybridization of a cake recipe that includes a whole puréed, lemon, the Italian dessert, lemon delight, and a Bundt cake with either a lemon or raspberry filling. I might actually go ahead and use lemon cello to glaze the Bundt cake. Still have to figure out how to alter the recipe to accommodate the puréed lemon.
Now, this is my kind of dessert! 1) incorporates fruit 2) oil > butter 3) easy to make dairy-free (milk swap). Meyer lemons are so delicious, I eat them like I would a blood or cara cara orange.
I love lemons and have been dying to test a recipe for a good lemon bundt cake. I am so happy Claire loves lemons too, I am gonna try this immediately when I get the chance :)
Thank you so much Claire for sharing these recipes with us.
For any metric bakers who want to do everything by weight:
Cake:
4 eggs
2 tsp vanilla
1 Tbsp zest
2½ tsp baking powder
½ tsp bicarb
½ tsp salt
240g milk
2 Tbsp regular lemon juice or ¼ C Meyer lemon juice
275g oil
350g sugar
405g flour
Glaze:
50g oil
4 Tbsp lemon juice or ½C Meyer lemon juice
135g sugar
Bake at 175°C
Thank you! I was going to the comments precisely to find the amount of regular lemon juice for the glaze, and now its in metric too! Very kind of you ❤️
@@theresaanderssons94 I think your oil weight is wrong. She says 327g in the recipe but you say 275g?
@@interestingvideos6920I also got a different oil conversion. 28ml for the glaze (1 Tbsp is ~14/15g); 300ml for the mix.
When Claire uploads, my weekend becomes so much more joyful
As much as I enjoy them, with their gentle informativeness, and peaceful comfort, maybe don’t base your happiness on a RUclips channel?
Claire is so informative throughout the entire baking process, super appreciate that!
Especially the bit on not worrying about your curdling milk with the lemon juice, we would have thrown it out!
Lemon juice added to milk is a way to make cheese. You are looking at curds and whey! Both are valuable and delicious food.
If you ever run out of buttermilk you can add lemon juice or vinegar to milk to make buttermilk.
@@drewlovely2668 awesome tip!
I agree but I honestly don’t know how she got the cake from the rack to the serving plate. If she had lifted it, I imagine it would’ve broken. If she had slid it, it would have ruined the bottom.
I've made this in several ways and it never ceases to surprise me:
- level 1: the cake, with some raspberries and blueberries on top
- level 2: as a layered cake, with raspberry buttercream
- level 3: as "lemon merengue pie" cake (with Swiss merengue and Matt Adlard's lemon cream filling)
It's truly amazing. I adjusted the proportions of the glaze to my liking and it turns out perfect every single time!
Oh my gosh this is so creative thank you for the ideas!!
Out of six offerings on the dessert table, this was the only one that was completely gone at the end of the evening. I did substitute coconut milk to make it dairy free. So good and not too complicated.
I love Vinny & Cal’s interjections! Would love them to be featured more! Also Claire running from the camera in socks and sandals 😂
Claire. I don't bake. But I watch your videos because I love the way you share your art and passion with the world. So thank you.
Perfect timing! We put in a meyer lemon tree a couple of years ago and this winter it just went completely bananas. I took a bag in to my work, my sister took a bag into her work, and there are still a whole lot of lemons left.
This is literally the best lemon cake i ever made. Its so good.
I made this today! Looks great! Used 33% milk coz i had no whole milk… update: OMG this was LOVELY! I baked for 48.5 mins and it came out clean. Took it out of the pan, maybe waited 3 mins before i started glazing then turning it over and it slid off nicely. Flavour was stunning! I used normal lemons coz I couldnt find any meyer ones and just followed the alternate recipe. The glaze was a lil crunchy from the crystal sugar so I might try a light frosting-glaze next time. I ate this with whipped cream and fresh rasberries.. 👌👌👌👌👌👌
Oh yes! We need more bundt cake recipes. ❤
Perfect snacking cakes 😋
agreed! I love making a bundt or loaf cake on the weekend adn then snacking on it throughout the week
I made this yesterday and gave a third to a neighbor, a third to a coworker and a third to a friend and all said this was one of the best cakes they had ever enjoyed. Good on you Claire!
I'm dying I literally finished making this recipe an hour ago
btw I used normal lemons (where I live Meyer lemons aren't available; don't forget to change the proportions like the book says) and it tastes delicious! the mix of sugar, lemon and olive oil is divine, I'm barely exaggerating people, it's wonderful
Hi, would you mind sharing how you changed the proportions?? Was the total 3/4 cup of juice lessened, or was it just the amount mixed with into the milk mentioned at 4:28 ?
Also wondering if there are any other mods to know about for regular lemons, since that's whatI have!
That is my question as well! I have wonderfull lemons from the Amalfi Coast.
hi guys, I checked the book again: for regular lemons, decrease the amount to 1/2 cup + 2 tbsp of juice (142g). The 2 tbsp go with the wet ingredients, the 1/2 cup (113g) with the glaze. for the zest, keep the same amount. happy baking!
@@Simetrasedah Brilliant, thanks so much for answering back. I think I'm going to bake this today with this info
GUYS! PSA for anyone using the book: Make sure you’re using 1 and 1/3 cup olive oil instead of going by the grams in the section LOL I measured out the 99g it calls for and that’s about 1/2 cup…the math wasn’t mathing 😂😂 PHENOMENAL cake btw :) I made it today on my day off it was the perfect way to relax!! 🫶🏼🫶🏼
I just finished baking and glazing this and my house smells incredible. I can’t wait to cut into this. It came out absolutely perfect. Her recipes are always so easy to follow.
You're such a great teacher. It's wonderful how much care you take to provide viewers with as many helpful pieces of advice as possible. It's really easy to learn from you. Thank you!
Meyers are the favored lemons for baking. I love lemon flavor. I can’t believe Claire is making this is, it’s like she’s in my head for things I love
This is what I love about Claire's recipes, the process is so well thought out and everything has a purpose and it's not just "use self raising flour so the cake rises". I used gluten free flour and wasn't expecting it to be that good, but it was so spongey and moist because of the method and other ingreduents! Slowly picking my way through Dessert Person and I'm yet to be disappointed. :] thank you Claire and team!
I can honestly appreciate your great communication and training skills. You have a great balance of enough conversation,demonstration/training and personality. You get the point across, trouble shoot and give us a great recipe to enjoy.
Made this for a friend for her birthday. I topped with roasted strawberries from my local farmer’s market. It was well received. Thank you Claire for always making me look like I am a good dessert person.
Hi Claire, love your recipes and tips. I used to grease my pans with regular butter as my go to, but one day forgot to get it out to soften, so grabbed some of my homemade ghee and it was so easy to coat pan, it's all I use now for cakes and loaf pans. Again, thanks for the great recipes. Your frangipane recipe is a favorite of mine.
Love lemon! Definitely going to try this with some plant-based milk and Just Egg as I have a family history of Cancer and need to avoid the estrogen in dairy and Choline in bird eggs--thanks for posting
I made that cake 3 time only ths month - everyone is CRAZY ABOUT IT!!! Love your book !!!!!!!!!
I made this just following the book a couple weeks ago and your instructions were so clear and it turned out AMAZING! I live in Canada and honestly I find it incredibly hard to find Meyer lemons, but it was still fantastic with regular lemons.
Hi! Also in Canada without meyers. How much lemon did you put in the glaze?
@@alysa6642 hey! Sorry I just saw this. I did 1/2 cup for the glaze, and I do between 2-3 tbsp for in the cake
@@tessuhdawn2144 no worries!! I did about 3 tbsp for the glaze and it worked out really well.
This recipe has been on my to bake list ever since I got What's for Dessert so I'm so happy with this video, it will be very useful when I finally try out this recipe! It looks amazing! I also loved the subtle Jaws-music when you said you needed a bigger bowl
i literally made an orange cake yesterday and ended up using granulated sugar for the glaze and was pleasantly surprised by the cristalised texture! Now i need to try this next
I just made a lemon loaf the other day and lemon really is just the most wonderful, sunshiny flavor! A creamy, lemony salmon pasta is also one of my new favorite meals!
Cant wait to try this. My mom bought me a Myer lemon tree that's already bearing fruit... Such a gift
I made this yesterday and it turned out amazing. The crumb is so soft and uniform and it only gets better with time. The only thing that didn't happen was the crust - it still stayed soft. But this is an amazing moist cake with great flavour, totally recommend.
Hi Mrs Saffitz, my name is Sabine and I live in Toronto, Canada. I baked this cake yesterday and it is absolutely delicious. Thank you very much for sharing this recipe. Sabine.
Just reporting to say that i made this cake to have on the road during our summer vacation road trip, and as a strictly "cake must have chocolate" camp member, THIS is now one of my favorite cakes ever, EVER! It's soft and fluffy and tart and super lemony without getting bitter 😋 it's literally one of the best things I've ever had and I'll make it so many more times
I was pleasantly startled by that smooth jazz interlude at 12:05 🫢🥲
Can’t wait to make this cake this weekend! I have a Meyer Lemon Tree that is bursting with lemons right now!!
Claire is always right about everything! I have learned to slather my Bundt pans very thickly with soft butter. My pans are 15-20 years old & fairly elaborate nooks & crannies- my cakes slide right out.
I just made this and it was amazing. I cut the recipe in half and used a mini bundt cakelette pan and the amount of batter was perfect. I couldn’t find any Meyer lemons so I used regular ones and squeezed some mandarin orange juice. I will definitely be making this again. Thank you! 😊
Claire’s Meyer lemon tart was what made my mom buy me both of her books, she bought a tart pan so I could make it for her right then and there. so I know when I show her this she’s gonna try and borrow a bundt cake mold and I’m gonna have another lemon goodie to make for her 😂 lemon is her absolute favorite flavor in sweets.
Thank you for bringing your lovely recipes to the world Claire!!! My mom and I thank you for the lemon goodness 🍋
My grandma always used to make lemon cake with granulated sugar for the granulated sugar for the glaze and it was the best! Such good texture on the outside
Have a sweet weekend Claire and relax and enjoy and you deserve it ❤
Perfect timing, as I was just given 10 lbs of Meyer Lemons! 🙌😋🍋
I'm so jealous! What else are you planning on making? (Living vicariously here in cold & gloomy MN)
Haha- I was gonna say- I am so jelly of your lemon bounty- but someone beat me to it
Tried this in some big muffin tins and had 12 delicious lemon treats in about 30 mins in the oven. Very rich and lemony! Thank you!
This lemon cake was divine, i am the only lemon fan at home. Luckily this cake stayed fresh under a glass cake dish for over a week. The Meyer Lemons and the crunchy finish were incredible. Going to make this again for a friend's birthday.
Oooooooooh I'm doing a layer cake next time. I'm excited. Also your smores tart works well as a mini tart as well. I brought a batch into work, they were a hit!
Oh this is a must make! I have a lovely simple lemon muffins recipe that has a similar "crystallised" topping but the muffins are small, so you just dip the tops upside down in the lemon sugar so you get a nice thick topping 😋.
Made this last night dividing between two loaf pans (I don't own a bundt) and it's amazing! It really is a burst of sunshine on a cold winter day.
Hi Jamie, how long was the cook time for two loaf pans? Thanks!
Made this today out of your cookbook and it turned out fantastic. Keep up the great work, Claire! Much love from Tasmania, Australia.
I used this recipe to help come up with a lemon pound cake recipe and it came out amazing! The glaze really added a nice texture and even more lemon flavor. Massaging the Zest in the sugar added so much lemon flavor alone, that it almost wasn't necessary to add the lemon extract. Only thing I'd do better next time I make it is poke more holes so the glaze can seep into the cake more.
This was a great video, I made this cake two days ago and passed it out at work yesterday and everyone loved it. I am observing lent right now and want to avoid sugar for 40 so I didn't even taste it. I look forward to making it again in the spring. I appreciate Claire showing how to properly grease and flour the pan, I took her advice and the cake came right out just like she said it would.
I love lemon desserts and I finally got a bundt cake pan! Definitely making this this weekend
Update: I messed it up slightly and it didn’t come cleanly out but it was sooooo good! Super light and fluffy with a really good lemon flavor. I also could only find normal supermarket lemons so I appreciate throwing in the substitution.
I was a bit leary of using olive oil but I went ahead with the recipe as Claire showed. It was a hit! You would never know it had olive oil. I used regular olive oil, and it turned out fabulous ! Claire is a dessert genius!😊
This cake was incredible! It's now my favourite cake! Thank you for this recipe.
Saw Claire's IG post about this Meyer Lemon bundt cake. I hunted her down here. I just finished glazing. Wonderful teaching and clear instructions that made "chemical" sense." Thank you.
Claire, you’re just the best.
like always, claire never misses. this recipe is excellent.
i made this for a party and it was huge hit.
i personally think the cake could use a bit more lemon flavor. i'd try to double the zest next time.
I made this for my mother's birthday last weekend and it turned out amazing! New favorite lemon cake
I made this and 15 people wanted a slice - so much that I had to bake another one. It's an absolute hit and now I have myself a meyer lemon bundt cake business??? 🤣 It's so perfectly moist and not overly sweet - or tart. It's just perfect. Thanks, Claire and team!
My mom and I made this cake together last weekend! The cake is so delicious! Perfect timing Claire!
Thanks, Claire! I LOVE a good lemon bundt. Haven't made one in a few years though, not since becoming gluten intolerant -- let me tell you, that really put a dent in my spirits about baking. I've recently started experimenting in the kitchen and am slowly becoming more comfortable with the nuances of gluten free flours; can't wait to try to de-gluten this masterpiece so I can enjoy it too!
Hello same! I was thinking of just replacing the flour with gf flour 😂I feel like the oil and eggs will make this cake pretty forgiving maybe.. hopefully! ps I recommend the cookbook 'baked to perfection' if you haven't already come across it, every single recipe i've made from it has been amazing!
The glaze shots are incredible 🔥
Your passion for this cake really came through. It's a relatively simple cake, but sometimes simple is best. It has a simple elegance, we might say. Thanks for sharing the recipe.
I baked the recipe as directed but in a 10 cup Bundt pan, so I had leftovers to make 8 cupcakes. I’m glad I did - that let me taste test a glazed mini cake, and although it was very fluffy and tender it didn’t taste much like anything. There was a bit of brightness at the beginning, and a rich mouthfeel from all the oil, but then not much at all. I’ve found Meyer lemons to be a lot less punchy than their citrus counterparts, so the zest in the cake itself could def by bumped up to 2-3T; the sheer volume of sugar would probably help to counteract any bitterness. It also really lacked salt.
I ended up taking the remaining glaze drippings in the pan, thinning it with another 2T juice, and added another hefty swig of good EVOO along with a pinch of flaky sea salt. I drizzled that over the final cakes, and the product was much nicer and closer to what I imagined, but altogether not something I’d bake again.
I’m a big fan of Saffitz’ recipes in general! Her pastry basics, especially for laminated kouign-amann dough, are my go-to’s, but her cakes have never quite hit. I’ve had similar disappointments with the almond poppy seed and yellow birthday cake recipes.
All this to say, would love to hear how others made out! Just my own testament that if you’re looking for a stronger flavored cake, maybe take liberties with the key flavor additives.
I made this cake and it was delicious. Very easy to make and remained moist for a week just wrapped in foil in the counter. Love all of your recipes/videos!!
I think this may make an appearance at a sabbat soon. Thank you! Your poppy seed cake came to Imbolc this year and everyone loved it. I think the last 3 sabbats have been a recipe of yours. Such good recipes! Thank you!
YOUR THE GREATEST BAKER EVER Claire and and most sweetest person on earth ❤
Halved this and baked in a loaf pan. OMG, so good. The scent in the kitchen while this was baking and cooling was so lovely, lemony, but the taste is even better. This is my new go-to for lemon cake. I'll bake two loaves next time and freeze one. Moist, so flavorful, and that bright lemony sugar crackle on the outside puts this over the top. 💛💛💛
How long did you bake the loaves for?
What great timing. Just got a load of homegrown lemons - time to make this cake!
Claire Saffitz, Queen of Lemons! 🍋
This recipe was soo good. Used really good olive oil and the flavor was so zesty and fresh and the olive oil gives a great after taste 😌
My mother took this recipe to her grave. Clair has nailed what my mother made so well. About once a month I am reminded how much my daughters love this.
This is currently in the oven, making my kitchen smell AMAZING! Used lemons from Rincon Tropics. I bet this would be great using different citrus.
I’ve made this recipe 3 times!! I love it and so does my mom :)
I LOVE LEMON SO MUCH!!!!!! Thank you 🙏🏻! I’m going to make this!
You're not only very beatiful lovely lady, You're an amazing baker
I'm new to you. You taught me Challah (all three kinds) wirh great success. This is wonderful. My husband and I are lemon anything people. It was everything you said it was. A keeper!
Your cake is in the oven, and I just ordered your book, “What’s For Dessert”. Thank you for the great tutorial
CLAIRE, THIS BUNDT CAKE IS SOOO GOOODDD!!! This is my first time making lemon cake and it's a winner! *though I did change the ratio for the syrup, and I put a lemon sugar glaze on it. But still it's supperr goodd. BIG THANKS TO YOU! 🫶🏻
I love meyer lemons they are so delicous!
Claire: I love this cake -- made it a few times last winter and will make it again soon. One basic question: How do you easily transfer the cake from the cooling rack to a serving platter or bundt cake carrier? Seems pretty basic, but I have torn the cake in the past with this key step. Thanks!
I’ve made this cake 5 times in the last month, so easy & such a crowd pleaser!
Just have to say kudos: the videography is so crisp and beautiful in this one, especially given the changes in daylight.
Made this recipe and thought it was good to very good. Wonderful moist texture. Was light on the lemon flavor though, which was with using the meyer lemons. My tasters gave it 8/10, 5 people tried it.
I’ve been trying to find you for atleast 2 years. I loved your videos on bon appetite. I feel complete now
I made this cake tonight,I'm still waiting for the result.
Thanks Claire❤
Hey, Claire! Coming back to tell you that I did this recipe 2 days ago and it was a complete success. Although I don’t really enjoy the taste of olive oil in desserts (and I happened to have ran out of sunflower oil), so I did half olive half coconut. It was my first time trying out one of your creations and I’m glad to say it was a great start. Will try more in the future!
clair clair 😂 why do i like watching you cook without any effort feels like God sent feels ethereal
This was the first thing I made from the new book, absolutely delicious!
longtime fan! Even more motivation to continue along with my hybridization of a cake recipe that includes a whole puréed, lemon, the Italian dessert, lemon delight, and a Bundt cake with either a lemon or raspberry filling. I might actually go ahead and use lemon cello to glaze the Bundt cake. Still have to figure out how to alter the recipe to accommodate the puréed lemon.
I'm gonna make this for my mom's birthday. She absolutely loves lemons!
so happy I got to watch this before heading into work :) I love olive oil cakes!
Now, this is my kind of dessert! 1) incorporates fruit 2) oil > butter 3) easy to make dairy-free (milk swap).
Meyer lemons are so delicious, I eat them like I would a blood or cara cara orange.
that almond poppy seed whatchamacalit looks great TOO!
I have never wanted a cake so bad, it looks literally perfect.
Perfect timing. Our meyer lemon tree is popping off, and I was wondering what I'd make this weekend.
About to make this for the second time, best lemon cake ever. Reminds me of the one sold by yura in NYC
You're awesome cook.
Lemon is my favorite dessert flavor. I made your lemon bars for Christmas and they were fantastic. I will certainly make this soon.
I made this cake yesterday, and it came out perfectly. Great recipe!! I can’t stop eating it.
I love her recipes
I love lemons and have been dying to test a recipe for a good lemon bundt cake. I am so happy Claire loves lemons too, I am gonna try this immediately when I get the chance :)
Your intro is the cutest I love it!!!
Always Amazing Claire🙏🏽
Thank you for the recipe!!! I made this cake and got so many compliments on it!