Crystallized Meyer lemon bundt cake from What's for Dessert: Simple Recipes for Dessert People (page 161) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

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

    See recipe for a variation.

  • CaptainPantsless on April 17, 2026

    A beautiful bundt. The olive oil measurement for the cake is wrong in the instructions - use the volume measurement or check the reddit thread with corrections for this book.

  • mirjoy on April 14, 2026

    I followed the previous commenters advice and doubled the zest in the batter, and can only advise you to do the same. Triple might even work! (I have another lemon cake that uses 3 tbsp lemon zest and it’s delicious) The exterior of mine did not crystallize, but the cake stayed moist for days. 4 Meyer lemons only gave me 50g of lemon juice so I ended up using a combo of orange, lime, and regular lemons to get to 120g. I don’t know that this cake particularly needs Meyer lemons, I’d use a combo of regular lemons and orange next time and save the Meyers for something fresher.

  • Astrid5555 on May 11, 2023

    This is a very good lemon bundt. I expected the top to be a little more crackly from the syrup, but still delicious.

  • cmmills on February 04, 2023

    Good cake, however next time I would add an extra Tbsp of lemon zest to the cake batter to get more lemon flavor in the cake.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.