How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person

How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.
#dessert #clairesaffitz #lemoncake
Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature
1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

[@nitay7311]

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

[@Juliam440]

I love Vinny & Cal’s interjections! Would love them to be featured more! Also Claire running from the camera in socks and sandals 😂

[@CrudeCulinary]

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!

[@danbev8542]

Lemon juice added to milk is a way to make cheese. You are looking at curds and whey! Both are valuable and delicious food.

[@drewlovely2668]

If you ever run out of buttermilk you can add lemon juice or vinegar to milk to make buttermilk.

[@CrudeCulinary]

@@drewlovely2668 awesome tip!

[@maremacd]

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.

[@TheKissMeKidHouse]

IM SO EXCITED TO TRY THIS RECIPE!!! I work at a drug and alcohol rehabilitation center, I make your almond butter banana bread all the time! It’s a huge hit with the clients. I love making quick breads and oil based cakes for them. It’s so easy and they really appreciate it.

[@bouchraf.7291]

I've been in a journey to quit alcohol for two years now. As I'm a sweet tooth, I first turned to eating cakes, then baking when I was craving. As I couln't eat a whole batch on my own, I started having friends for tea, which I hadn't done for years. It makes them happy and it makes me proud. So thank you for helping people in their rehabiitation.

[@austinrenner9568]

Thank you for what you do for people. Whether you're in the medical, counseling or clerical aspect you help people who almost no one else will. I don't know you but I know you are amazing 💜🩵💙💚

[@Addiebieber2001]

Thank you for what you do ❤️

[@beatrizsandoval4395]

I’ve made the Almond Banana bread as well and it’s amazing!

[@winks6790]

When Claire uploads, my weekend becomes so much more joyful

[@pleakhouse]

As much as I enjoy them, with their gentle informativeness, and peaceful comfort, maybe don’t base your happiness on a KZbin channel?

[@angiela53]

Perfect timing, as I was just given 10 lbs of Meyer Lemons! 🙌😋🍋

[@rumbleinthekitchen_Amy]

I'm so jealous! What else are you planning on making? (Living vicariously here in cold & gloomy MN)

[@mindyshively4947]

Haha- I was gonna say- I am so jelly of your lemon bounty- but someone beat me to it

[@shelbymustang4074]

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.

[@saharvarona]

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.. 👌👌👌👌👌👌

[@werelemur1138]

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.

[@jacobknight9824]

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.

[@Simetrasedah]

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

[@chubchubs114]

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 ?

[@kathrynk631]

Also wondering if there are any other mods to know about for regular lemons, since that's whatI have!

[@MrsTanzfee]

That is my question as well! I have wonderfull lemons from the Amalfi Coast.

[@Simetrasedah]

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!

[@kathrynk631]

@@Simetrasedah Brilliant, thanks so much for answering back. I think I'm going to bake this today with this info

[@shannon5634]

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

[@LawnOrnament]

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!

[@hurgcat]

man i love lemon stuff this looks so good! Making this weekend for sure!

[@theholygasp]

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!

[@lechatbotte.]

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

[@GuyL44]

The glaze shots are incredible 🔥

[@gpaige_95]

I love her recipes

[@leslienavarro1574]

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!! 🫶🏼🫶🏼

[@rggiii5089]

Oh yes! We need more bundt cake recipes. ❤ Perfect snacking cakes 😋

[@milkjugs4771]

agreed! I love making a bundt or loaf cake on the weekend adn then snacking on it throughout the week

[@kodikirtland1004]

My mom and I made this cake together last weekend! The cake is so delicious! Perfect timing Claire!

[@arin4395]

absolutely gorgeous work as always n my fave dessert flavor 💗 thank you very much , claire !!!

[@taylorlam1364]

This was the first thing I made from the new book, absolutely delicious!

[@erinmay7653]

I’ve made this cake 5 times in the last month, so easy & such a crowd pleaser!

[@hannnahm]

I have never wanted a cake so bad, it looks literally perfect.

[@freekarella3024]

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.

[@pankajevandutta4226]

Always Amazing Claire🙏🏽

[@Latinart]

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.

[@randomarisa]

so happy I got to watch this before heading into work :) I love olive oil cakes!

[@lindadupont4664]

Looks so delicious, can't wait to try this❤️

[@louiscisse]

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

[@commandosh33p]

I love meyer lemons they are so delicous!

[@jasminw.7024]

Claire I made this and it was wonderful thank you for your videos!

[@SKE4892]

Excellent timing on the video! I was going to make this cake tomorrow anyway!

[@mishstark]

I made this for my mother's birthday last weekend and it turned out amazing! New favorite lemon cake

[@opulesce]

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.

[@krastinastefanova9491]

Thank you for the recipe!!! I made this cake and got so many compliments on it!

[@bythao]

This cake was incredible! It's now my favourite cake! Thank you for this recipe.

[@kinsleyo3965]

I have made this recipe twice since I got the new book, it is so good everyone needs to give it a try.

[@laurenschenck5355]

Have a sweet weekend Claire and relax and enjoy and you deserve it ❤

[@ANASANTOS-kj4sl]

Just tried this recipe and it’s crazy delicious.

[@VictoryDanDukor]

This is literally the best lemon cake i ever made. Its so good.

[@boofiswinna]

Made this today out of your cookbook and it turned out fantastic. Keep up the great work, Claire! Much love from Tasmania, Australia.

[@applesushi]

Lemon is my favorite dessert flavor. I made your lemon bars for Christmas and they were fantastic. I will certainly make this soon.

[@HD-ol1mc]

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 😋.

[@laurenschenck5355]

Looks so delicious ❤❤❤❤

[@thomasnache]

I’ve made this recipe 3 times!! I love it and so does my mom :)

[@ks7343]

I LOVE LEMON SO MUCH!!!!!! Thank you 🙏🏻! I’m going to make this!

[@kellywright9791]

Can’t wait to make this cake this weekend! I have a Meyer Lemon Tree that is bursting with lemons right now!!

[@sparkysjk]

Made it today and it came out amazing! Very lemon-y but truly tasty 😋 Thanks Claire! Love from Ireland! 🇮🇪

[@idoruZe]

My recently purchased bundt pan thanks you for this recipe. I do as well!

[@OmANnIe]

My goodness, this sounds & looks so delicious 😋 can't wait to try your recipe. I just love lemon desserts 🍋 thank you for sharing your talents!

[@CaisonPoint]

I made this cake yesterday, and it came out perfectly. Great recipe!! I can’t stop eating it.

[@anthonydolio8118]

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.

[@mothmonarch9789]

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!

[@ecenbt]

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

[@telmassilva0103]

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

[@kellyevans9313]

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.

[@laurenschenck5355]

YOUR THE GREATEST BAKER EVER Claire and and most sweetest person on earth ❤

[@willbennett2306]

I love lemon desserts and I finally got a bundt cake pan! Definitely making this this weekend

[@willbennett2306]

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.

[@danbev8542]

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.

[@jayharv9689]

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.

[@bryghian]

Cant wait to try this. My mom bought me a Myer lemon tree that's already bearing fruit... Such a gift

[@JeremyTalksWitU]

My mom has been using ur recipe!! How crazy is that. We just made this today on mothers day!!

[@nhungcrosbie8750]

Looks great!

[@alexbelaid8860]

I made this cake tonight,I'm still waiting for the result. Thanks Claire❤

[@melsyoutube]

I need to try this some day

[@BrittRoss90]

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.

[@chloeinthecities]

About to make this for the second time, best lemon cake ever. Reminds me of the one sold by yura in NYC

[@dennisc8578]

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!

[@laurenschenck5355]

LOVEE Bundt cakes ❤❤❤

[@halameri6697]

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 😌

[@shontewalker8891]

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!!

[@kathrynk631]

What great timing. Just got a load of homegrown lemons - time to make this cake!

[@asuban]

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 :)

[@buzman1985]

Claire, you’re just the best.

[@Tay3448]

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!

[@floraluxla]

I was really hoping that when you posted this on instagram that you’d make a vid. Lo! Claire delivers! Excited to try this as my first ever bundt cake. Thank you! 🫶🏻🍋🍰

[@unit--ns8jh]

Great recipe, I love lemon desserts - also, Claire looks so cute in this :)

[@andreagoodman5768]

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!

[@chloemar4835]

I made that cake 3 time only ths month - everyone is CRAZY ABOUT IT!!! Love your book !!!!!!!!!

[@AJ-zx7mc]

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.

[@_anaflavia_]

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!

[@ludvikskp]

I made it today, It’s excellent

[@asuban]

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.

[@bradendrake9087]

Perfect timing. Our meyer lemon tree is popping off, and I was wondering what I'd make this weekend.

[@sirephlyrrian6242]

serving bundt in a god-fearing way

[@PHShaq]

that almond poppy seed whatchamacalit looks great TOO!

[@brianroberts5350]

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.

[@chef-magoo]

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.

[@floraluxla]

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!

[@wendymarie7151]

Claire, I love your videos so much!! This I will definitely try. Looks so yummy 🤤!! And I love the background music! Sounds like I'm watching a Peanuts special ☺️.

[@alisonn7302]

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! 😊

[@lauralandgraf8273]

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!

[@cecterr]

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!😊

[@arianemariano3807]

Lemon is my absolute favorite! Thanks for another beautiful recipe Claire! 🍋 ❤🍋

[@Sag3brush]

I'm gonna make this for my mom's birthday. She absolutely loves lemons!

[@tastymoves]

This is the fluffiest cake I ever made! Some minor tweaks (as in non-dairy milk so I didn't get the buttermilk effect) but it turned out SO well! Definitely going to do this again! (especially since I still have six lemons left)

[@scrane5500]

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

[@1ducttapeproduction]

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.