Photograph by T. Mike Fletcher
⅓ cup plain breadcrumbs
6 tablespoons butter, room temperature (85 grams or 3 ounces)
1¼ cup sugar (250 grams or 8⅔ ounce)
Zest of one lemon
1 teaspoon vanilla
2 eggs + 1 yolk
Large pinch of salt
1¼ cup cake flour (125 grams or 4⅓ ounces)
⅓ cup 40% cream
¼ cup lemon juice
½ cup sugar
Spray a 5-cup Bundt pan well with cooking spray. Add about ⅓ cup breadcrumbs and roll the crumbs around in the pan by turning and twisting it until the sides and tube part are covered. Turn upside down and knock out the unused crumbs.
Set aside.
Cream butter, sugar, lemon zest and vanilla until very light and fluffy—or for three minutes on medium speed. Add eggs and yolk one at a time, beating until completely incorporated.
Add the salt to the flour. Add ⅓ of the flour; mix well then add ½ the cream, mixing until incorporated. Repeat once more then add the remaining flour. Spoon into the prepared Bundt pan and place in a cold oven. Set the oven to 275 degrees and bake for 1 hour and 15 minutes to 1 hour and 30 minutes—or until a cake tester comes out clean. Cool in the pan for 10 minutes.
In the meantime, combine the lemon juice and ½ cup sugar in a saucepan.
Bring to a boil. Place a cooling rack over waxed paper and turn the cake onto the rack.
Brush the glaze over the entire cake until all of it is absorbed. Cool completely.
Make Ahead Notes:
This freezes beautifully. For easier freezing do not glaze.
When ready to use thaw the cake and place it in a 350 degree oven for 15 minutes to warm. Make the glaze as above and brush on.
Tip:
To get more juice from a lemon, microwave it for 20 seconds, cut and squeeze. A lime takes 15 seconds and an orange 30 seconds. In most cases you will double the amount of juice you get.
