Lemon bundt cake from The Perfect Cake: Your Ultimate Guide to Foolproof Classic, Unique, and Modern Cakes for Any Occasion (page 335) by America's Test Kitchen Editors

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Shewi128 on August 01, 2022

    This had a perfect light texture. I don't think I put the full amount of lemon zest in, but it was still good regardless. The recipe said the texture would get denser the next day, but I didn't think it was too dense the next day. I would make this again.

  • TrishaCP on May 25, 2019

    This is a nice cake but I was still searching for the lemon. I limited the vanilla to one teaspoon.

  • hillsboroks on May 03, 2019

    Oops! I think Cooks Illustrated made a typo in this recipe in the quantity of vanilla. It calls for 1 tablespoon vanilla which almost overwhelms the lemon flavor. The exact same recipe is in the Jan.-Feb, 2006 issue of the magazine and in "The Science of Good Cooking". But both of those recipes only call for 1 teaspoon of vanilla. I penciled in the correction in this book and will try the cake again. It is a lovely cake with great texture and I am sure that without the extra vanilla it will be the lemony cake I was after.

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