איך להכין עוגת באנדט לימון לחה וטעימה עם קלייר סאפיץ

How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person

oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.

Butter and flour for the pan

3 cups all-purpose flour (14.2 oz / 405g)

21⁄2 teaspoons baking powder

1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt

1⁄2 teaspoon baking soda

1 cup whole milk (8.5 oz / 240g), at room temperature

2 teaspoons vanilla extract

3⁄4 cup Meyer lemon juice (6 oz / 170g), divided

1 tablespoon finely grated Meyer lemon zest, from about 2 lemons

1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)

4 large eggs (7 oz / 200g), at room temperature

1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)