Ingredients

The following ingredients have 8 Servings
  • 2 3/4 cups cake flour (11 ounces)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup buttermilk
  • 2 tablespoons grated lemon zest
  • plus 3 tablespoons juice (from 2 lemons)
  • 5 large eggs
  • separated
  • tablespoons 3 tablespoons plus 2 cups (14 ounces) white sugar
  • 12 tablespoons salted butter
  • at room temperature

Instruction

  • Heat the oven to 325°F with a rack in the middle position
  • Coat a 12-cup nonstick Bundt pan with cooking spray then dust with flour, tipping out any excess
  • In a bowl, whisk together the flour, baking soda and salt
  • In a liquid measuring cup, combine the buttermilk and lemon juice
  • In a stand mixer with a whisk attachment, combine the egg whites and 3 tablespoons of sugar
  • Beat on medium-high until thick, billowy and very soft peaks form, about 2 minutes
  • Transfer the whites to a bowl and set aside, reserving the mixer bowl
  • Add the remaining 2 cups of sugar and the lemon zest to the empty mixer bowl
  • Using the paddle attachment, mix on low until the sugar appears moistened and begins to clump, about 1 minute
  • Add the butter and mix on medium-low until the mixture is cohesive, then increase the mixer to medium-high and beat until pale and fluffy, about 3 minutes
  • Reduce the mixer to low and add the yolks, one at a time, mixing until incorporated after each
  • Scrape down the bowl and beater
  • Add 1/3 of the flour mixture, then mix on low
  • Add 1/2 of the buttermilk mixture then mix again
  • Repeat the process of adding and mixing, ending with the final 1/3 of flour
  • Using a silicone spatula, gently fold the egg whites into the batter until barely combined but no white streaks remain
  • Transfer the batter to the prepared pan and smooth the top
  • Bake until the cake is golden brown and bounces back when gently pressed, 55-65 minutes, rotating the pan halfway through baking
  • Cool the cake in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely
  • To serve, slice, butter and briefly toast under the broiler (use the oven’s bottom shelf)
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