This Lemon Rum Bundt Cake is a version of the beloved pound cake. Easy to put together with a soaking syrup and no buttercream.
This is one of the best pound cakes I have ever eaten. The texture is like velvet on your tongue and the butter adds a flavor no other shortening can. Two flours are used. All purpose flour provides strength to achieve and hold its height. Cake flour tenderizes the crumb.
I find it interesting that there is no leavening except the air beaten into the butter and sugar. Heavy cream adds to the melt in your mouth texture.
The bread crumbs lining the pan add a contrasting crunch to the finished cake and helps the cake release. By adding lemon zest to the batter and soaking the Lemon Rum Bundt Cake in a lemon-rum syrup it becomes the quintessential lemon pound cake. This makes a large bundt pan. It can be made in two six cup molds if desired.
Lemon Cake½ cup fine plain dried bread crumbs
1 ¾ cup all purpose flour (250 grams or 8 ¾ ounces)
1 cup sifted cake flour (100 grams or 3 ½ ounces)
⅛ teaspoon salt
1 cup butter, softened (225 grams or ½ pound or 2 sticks)
3 cups sugar (600 grams or 21 ounces)
1 tablespoon vanilla
Zest of 2 large lemons
1 cup 40% cream
Preheat the oven to 325 degrees. Spray a 10 cup bundt pan very well with cooking spray. Place the crumbs in the mold and roll them around until every inch is covered with breadcrumbs. Set aside.
Whisk together the flours and salt. Set aside. Beat the butter and sugar on medium until very light and fluffy. Add the vanilla and lemon zest.. Add the eggs two at a time, beating well after each addition.
Add ⅓ of the flour mixture on low followed by ½ of the cream. Add ½ of the remaining flour and all of the cream, beating well. Finish with the remaining flour. The batter will be very thick and velvety.
Pour the batter into the prepared pan,smooth the top and bake for 75 to 80 minutes.
Shortly before the cake is finished baking, make the soaking syrup so it is ready when the cake comes out of the oven.
Soaking Syrup for the Lemon Rum Bundt Cake½ cup butter (8 tablespoons, 114 grams or 4 ounces)
¼ cup lemon juice, freshly squeezed
¼ cup dark rum such as Meyers Dark Rum
¼ cup water
1 cup sugar
Combine in a medium saucepan as it will reallyl boil up and bring to a boil. Boil hard for about 8 to 10 minutes until the soaking syrup thickens slightly.When the cake comes out of the oven leave it in the pan and pole holes in the cake with a skewer. Spoon ⅓ of the syrup over the cake and let it soak in for 5 to 10 minutes. Spoon another ⅓ of the syrup over the cake again. Let it soak in completely. The cake will cool and that is fine.
Turn the cake out of the pan onto a rack over waxed or parchment paper. Alternately, place the rack with the cake in a rimmed baking pan. Skewer the cake again. In the photo below you can see the soaked area as well as the unsoaked area.Spoon the remainder of the syrup over the cake. Scoop the syrup that has fallen through and spoon over the cake again until it is all used.
This Lemon Rum Bundt Cake serves 12 to 16 people.
Note: Try to use a light colored bundt pan as the darker ones brown too quickly.