Triple Lemon Bundt Cake

We served this at an outdoor party recently, and were wowed by it--even without the finishing lemon glaze! 270 grams or 19 tablespoons (2 sticks plus 3 tablespoons) unsalted butter 130 grams or ½ cup (118 ml) 7 (to 11) egg yolks (see Baking Pearls, page 110 in Rose’s Baking Basics) 18 grams or 3 tablespoons, loosely packed lemon zest, finely grated (5 to 6 lemons) 242 grams or 1 cup, divided full-fat sour cream 2½ teaspoons (12.5 ml) pure vanilla extract 312 grams or 3 cups plus 2 tablespoons (sifted into the cup and leveled off) bleached cake flour OR 312 grams or 2¾ cups (sifted into the cup and leveled off) bleached all-purpose flour 312 grams or 1½ cups plus 1 tablespoon sugar, preferably superfine 10.1 grams or 2¼ teaspoons baking powder 2.7 grams or ½ teaspoon baking soda 3.7 grams or ½ plus ⅛ teaspoon fine sea salt FOR THE LEMON SYRUP Makes 200 grams/2⅔ cup/158 ml 95 grams or 6 tablespoons (89 ml) lemon juice, freshly squeezed and strained (about 2 lemons) 113 grams or ½ cup plus 1 tablespoon sugar FOR THE LEMON GLAZE Makes 141 grams/7 tablespoons/100 ml 115 grams or 1 cup (lightly spooned into the cup and leveled off) powdered sugar 21 grams or 4 teaspoons (20 ml) lemon juice, freshly squeezed and strained (1 lemon) 5 grams or 1 teaspoon unsalted butter, melted and cooled PREHEAT THE OVEN Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC. MISE EN PLACE Thirty minutes to 1 hour ahead, set the butter and eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC). With dish washing liquid, wash the lemons. Rinse, dry, and zest them. MAKE THE BATTER Into a 2 cup measure with a spout, weigh or measure the egg yolks. Add 60 grams/¼ cup of the sour cream and the vanilla, and whisk lightly until combined. In the bowl of a stand mixer fitted with the flat beater, add the flour, sugar, baking powder, baking soda, salt, and lemon zest and mix on low speed for 30 seconds. Add the butter and the remaining 182 grams/¾ cup sour cream. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1½ minutes to aerate and develop the cake’s structure. The mixture will lighten in color and texture. Scrape down the sides. Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients smoothly. Scrape the batter into the prepared pan and smooth the surface evenly. (If using a 12 cup Bundt pan, first fill four cupcake liners two-thirds full (50 grams each) and then scrape the remaining batter into the pan.) BAKE THE CAKE Bake for 45 to 55 minutes (15 to 20 minutes for the cupcakes), or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed. The cake should start to shrink from the sides of the pan only after removal from the oven. Shortly before the cake is finished baking, make the lemon syrup. MAKE THE LEMON SYRUP In a small pan over medium heat, stir the lemon juice and sugar until dissolved. Cover it and set it aside. APPLY THE SYRUP AND COOL THE CAKE As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire cake tester, and brush it with about one-third (66 grams/50 ml) of the syrup. Cool the cake in the pan for 15 minutes. Invert the cake onto a serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and then cover with plastic wrap. At least 1 hour before serving, apply the lemon glaze. MAKE THE GLAZE Into a small bowl, sift the powdered sugar. Add the lemon juice and stir until all the sugar is moistened. Stir in the butter. Whisk the glaze until completely smooth. When you lift the whisk, the mixture should drop thickly and pool for a few seconds before disappearing smoothly into the surface. If necessary, add more lemon juice by the drop to thin the glaze. If the glaze is too thin, whisk in more powdered sugar. Cover if not using at once. APPLY THE GLAZE Use a teaspoon to drizzle the glaze onto the cake. You can also pipe the glaze, or even pour it over the top, allowing it to cascade down the sides.