Triple lemon velvet bundt cake from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 109) by Rose Levy Beranbaum

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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

  • Eat Your Books

    Can substitute all-purpose flour for cake flour.

  • cellenly on June 07, 2025

    It was a nice enough cake but I prefer both of Maida Heatter’s lemon bundts (buttermilk and 62nd) over this one.

  • dbuhler on April 07, 2024

    This cake was too dry and crumbly for my taste, and I'm certain I didn't over bake it. Maida Heatter's East 62nd Street Lemon Cake is my all-time favorite, but I keep trying other recipes just to see if anything can beat it...and for me, this one can't.

  • MollyPellecchia on January 01, 2024

    Recipe took 7 eggs & used cake flour. Divided the batter between 2 pans; 6 cup bundt & a 9” loaf. Loaf was done in 45 min. Bundt took 3 min longer. Appreciate Rose’s detail in providing the weights & baking time. I make a lot of lemon cakes. This is one of the best.

  • dwager on November 29, 2020

    I've made this twice now, and I'll definitely make it again. Amazing taste and texture!

  • stpbcyld50 on July 31, 2020

    This is possibly one of the best cakes I've ever made. I'm not a massive lemon fan either but this came out perfect

  • anya_sf on March 19, 2019

    I made the poppy seed variation. The cake had a very soft, tender crumb. Nice lemon flavor. Not too sweet, despite both syrup and glaze. I probably won't make this often since it calls for so many egg yolks, but it was truly wonderful and disappeared in about 30 seconds at work.

  • mamacrumbcake on March 08, 2019

    This is the best Lemon Bundt Cake recipe that I have ever made. Texture is very nice and it actually tastes lemony. The biggest lemon hit comes from the glaze, which is also the best lemon glaze recipe I have tried. I took the cake out of the oven after 45 minutes. A few crumbs remained on the toothpick. The cake seemed a bit wiggly so I put it back in the oven for 3 more minutes. In retrospect, I could have taken it out at 45–the cake was not dry per se, but I think it would have been even nicer if it had come out if the oven earlier.

  • martinhenry on December 27, 2018

    Really, really good flavor. This cake is a keeper. The edges bake a bit dark, but the inside is crumbly, rich, and tender. It's both light and dense at the same time. The reverse-creaming method that Rose favors gives a distinct super-tender/crumbly texture. On my second bake, I added 1/2 tsp of lemon extract to really amp up the flavor.

  • bwhip on October 08, 2018

    Delicious, very lemony, with texture as light as a feather. Recipe called for 45-55 minutes baking time, but mine was done at 40.

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