Rose's Baking Basics: Triple Lemon Velvet Bundt Cake

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Rose Levy Beranbaum is determined to help us all be better bakers. The author of Rose's Baking Basics stopped by to show us how to make Triple Lemon Velvet Bundt Cake.

Triple Lemon Bundt Cake from Rose's Baking Basics

The combination of butter, lemon, and vanilla is one of the most glorious ones in cake realm. This soft, velvety, tender, and lofty cake is contrasted by a crunchy crust and crisp, classic lemon sugar glaze. This is my favorite of all lemon cakes.

Serves 12 to 14

  • 2 sticks plus 3 Tbsp unsalted butter
  • 7 (to 11) egg yolks to measure 1/2 cup
  • 3 Tbsp lemon zest, finely grated (5-6 lemons)
  • 1 C full-fat sour cream, divided
  • 2 1/2 tsp pure vanilla extract
  • 3 C plus 2 Tbsp bleached cake flour OR 2 3/4 C bleached all-purpose flour
  • 1 1/2 C plus 1 Tbsp sugar, preferably superfine
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 plus 1/8 tsp fine sea salt


Preheat over for 20 minutes or longer to 350F. Set oven rack to lower third of the oven.

Coat a 14-cup or larger Bundt pan with baking spray with flour. (Do not use an angel food pan because the cake will break apart when unmolding it.)

Whisk together the egg yolks, 1/4 cup of the sour cream and the vanilla until combined

Mix together the flour, sugar, baking powder, baking soda, salt and lemon zest on low speed for 30 seconds to combine. Add the butter and the remaining 3/4 cup sour cream and mix on low until flour mixture is moistened. Then raise the speed to medium and beat 1.5 minutes longer.

On low speed and in two parts, gradually add the egg mixture. Then beat for 30 seconds after each addition.

Scrape the batter into prepared pan and bake for 45-55 minutes or until the cake tester inserted near the center comes out clean and the cake springs bck with pressed.

As soon as the cake comes out of the oven, place on rack and poke the cake all over with a wire cake tester to make little holes. Then brush it with about 1/3 of the Lemon Syrup (recipe below).

Cool the cake for 15 minutes before inverting the cake onto a serving platter.


Lemon Syrup

  • 6 Tbsp freshly squeezed and strained lemon juice (about 2 lemons)
  • 1/2 C plus 1 Tbsp Sugar


In a small pan over medium heat, stir the lemon juice and sugar until disolved. Cover and set it aside.

Brush the tops and sides of the cake with the remaining syrup (after putting 1/3 of it on while the cake was hot.)


Lemon Glaze

  • 1 C powdered sugar
  • 4 tsp freshly squeezed and strained lemon juice (1 lemon)
  • 1 tsp melted and cooled butter


In small bowl, sift powdered sugar. Add the lemon juice and stir until the sugar is moistened. Stir in the butter

Whisk the glaze until completely smooth.

Use a teaspoon to drizzle the glaze onto the cake.

TRIPLE LEMON VELVET BUNDT CAKE is excerpted from Rose’s Baking Basics 2018 by Rose Levy Beranbaum. Photography 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.