Lemon Bundt Cake
When Matt Lewis became a baker, he started a quest to re-create the lemon Bundt cakes of his youth. After “a million different versions,” he says, he achieved lemon-cake bliss, using the zest of 10 lemons and a little lemon extract to get the flavor just right. The cake has a moist crumb (thanks to a lemony syrup brushed over the top) and a crackling, sugary glaze. Slideshow: Modern Classic Holiday Desserts
The Bundt cake can be stored in an airtight container for up to 3 days.
Lemon extract is available at specialty food stores or online at igourmet.com.
Floral, citrusy sparkling Moscato d’Asti.