Lemon Cakes can be a bit tricky as far as flavor goes. I have made a cake from a super reputable source that promised to deliver the most intense, most lemony flavor coupled with a moist and tender cake. It was tremendously convoluted, a ton of work and to be absolutely honest with you, the America’s Test Kitchen version delivered it all for 1/10 of the trouble. Which is saying a lot, as they are known for never cutting corners.
They are super strict about copyright issues, and rarely reply to requests asking permission to publish their recipes, however I was able to find this one online. If you’d like to make this deliciously lemony cake, pay a visit to this site. No difference from the recipe found in The Perfect Cake (2018), a cookbook I highly recommend. To bake this particular version, I used the Bavaria Bundt pan from Nordicware, but any pan with 10 to 12-cup capacity will do the job. I just love the way they un-mold like a dream!
When I make a Bundt cake, I donate it whole, so I cannot share a picture of the crumb, but I’ve had excellent feedback about this baby. In fact, I’ve made it three times already, using different Bundt pan shapes. Always a winner!
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Bewitching Kitchen 
Such a beauty! 🍋🍋🍋
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This looks lovely. I’m so glad you mentioned about lemony cakes. I love lemon, but when I search out a recipe, there always seems to be something missing, or an ingredient I don’t care for. Example? I loathe lemon extract. I’m not against using it, but I have not found one brand that lives up to the hype. All of them have a horrible artificial taste and as soon as I see it listed as the ‘main’ lemon component, I pass. I do use lemon oil on occasion, but it’s quite spendy for the amount one receives. I’ve used Lorann’s, Amoretti, Watkins, Olive Nation…and more. I have a cupboard full of bottles which I now use to make gel color paint, or with luster dust. Amoretti is the best, but even that is not up to what I expect as far as lemon flavor. Anyway, I will check out the ATK recipe. I’m always tempted to make Dorie’s lemon cake because it has loads of lemon zest in it, but I haven’t done so yet. I guess I’m too picky about lemon LOL.
PS: My favorite lemon ingredient is TruLemon crystallized lemon. It gives everything a nice zing, but one has to be careful about the amount as it can curdle some recipes. I’m talking to you buttercream!
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Lemon is probably my favorite flavor for sweets. I will be looking up this recipe. Your presentation is beautiful.
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