Lemon bundt cake from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • MsMonsoon on May 11, 2026

    This is probably a lovely recipe. The batter tasted delicious and so did the cake. Unfortunately I decided to add two cups of blueberries (maybe more!) to the batter, and I think that’s what made my cake get stuck in the pan and break. Will try this again and follow the recipe next time! It was loaded with zest and the buttermilk lemon juice glaze was delicious.

  • 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.

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