Sumac Meyer Lemon Bundt Cake
Fluffy and tender cake flavored with the floral notes of meyer lemons and a sour pop of ground sumac. This cake is sweet and tart and is soaked in a lemon syrup to accentuate that sharp contrast in flavor.
Servings 1 large bundt
Equipment
- 10 cup bundt pan
Ingredients
Meyer Lemon Sumac Cake
- Zest of 4 meyer lemons
- 400g or 2 cups sugar
- 1 tablespoon sumac
- 1 teaspoon vanilla extract
- 226g or 1 cup unsalted butter softened to room temperature
- 4 large eggs at room temperature
- 375g or 3 cups all-purpose flour if using cups to measure the flour, fluff the flour with a fork then sprinkle into the measuring cup and level with a butterknife
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 90g or ¼ cup plus 2 tablespoons meyer lemon juice freshly squeezed
- 140g or ½ cup plain yogurt greek or not
Meyer Lemon Syrup
- ½ cup sugar 100g
- ½ cup meyer lemon juice
Instructions
- Preheat oven to 350 F. Generously butter and flour a 10 cup bundt pan.
- Zest the lemon over the sugar then rub the sugar between your fingers to release the oils in the zest. Add the butter, vanilla, salt and sumac and beat in a stand mixer until very light and pale.
- Add the eggs, one at a time, beating for a full 30 seconds before adding another.
- In a small bowl whisk together the lemon juice and yogurt.
- Add dry ingredients (flour and leavening) to the bowl and beat on low. Once the dry are halfway mixed in, add the lemon juice and yogurt.
- Beat until the batter is fully mixed together, scraping the bottom to ensure all bottom bits are mixed in and beating again.
- Scoop batter into prepared bundt pan.
- Bake for 45-55 minutes, until a toothpick comes out clean.
- Let the cake cool briefly in the pan while you prepare the syrup. If you have a long thin cake tester, poke lots of holes into and all over the cake.
- In a small pot, make the syrup: cook together the sugar and lemon juice until the sugar is melted and the mix begins to boil.
- Once it’s done, shut off the heat and pour the syrup over the cake while it’s still in the pan.
- Let the syrup set into the cake for about 10 minutes. Then turn the cake over onto a cooling rack and pour the rest of the syrup on top.
- Once cake is cool and syrup is set, dust with powdered sugar or make a glaze with citrus juice and powdered sugar.
Video
Notes
The cake is pictured with a blood orange glaze: whisk together 1 cup powdered sugar and 2-3 tablespoons freshly squeezed orange juice. Drizzle over the cake.