° 3 cups (375 g) flour
° 1 teaspoon (5 ml) baking powder
° 1 teaspoon (5 ml) kosher salt or sea salt
° 1 cup (227 g) unsalted butter (2 sticks), soft
° 2. 5 cups (500 g) sugar
° 1/2 cup (120 ml) canola oil
° Zest of 3-4 large lemons
° 1/4 cup (60 ml) fresh lemon juice1 tablespoon (15 ml) vanilla extract
° 5 eggs
lemon glass ingredients
° 1/3 cup (80 ml) fresh lemon juice
° ½ cup (100 g) sugar
lemon ice ingredients
° 1 cup (120 g) powdered sugar1 tablespoon (15 ml) lemon juice, or as needed
* instructions :
Make lemon cake:
Preheat the oven to 350°F (175°C).
In a bowl, whisk or sift the flour, baking powder, and salt together until well combined. Sit aside.
In another bowl, beat together butter and sugar until mixture is light and fluffy, about 3 minutes if in mixer.Mix the butter, lemon zest, lemon juice and vanilla extract together. On the lowest speed, gradually beat the eggs until completely combined.Stir the flour mixture until smooth.
Coat a 12-cup pot or two 6-cup pots with cooking spray.
Pour the mixture into the prepared pod tray. Firmly tap the pan on the countertop to get rid of any bubbles.
Bake on the middle oven rack for 50-70 minutes for a 12-cup pan (45-65 minutes for two 6-cup pans), or until a clean toothpick comes out near the center. Allow to cool for 10 minutes, then unwrap the cake by tapping it on the counter.Turn the cake into a plate.
Make a lemon glaze:
Mix the lemon glaze ingredients together (lemon juice and sugar – if necessary, heat briefly to help dissolve the sugar). Brush the hot cake until all of the glaze is absorbed (you may not end up using all of the glaze). After it cools, if serving within a day or two until the final step, or if serving later in the week, wrap it in plastic wrap and refrigerate until ready to serve (keep 4-5 days wrapped in the fridge). Serve and serve lemon sorbet:On the day you’re ready to serve (or the night before), take the package out of the refrigerator to come to room temperature. In a microwaveable bowl (in case you need to warm it up to help pour it better), whisk together the icing ingredients (powdered sugar and lemon juice), and adjust the amount of lemon juice to make the icing somewhat thick but easy to pour, but not too runny. If the icing cream is close to the thickness you want it to be, but it’s still too thick to pour, heat it up a bit and it will smooth out when it cools (perfect for garnishing a bouquet cake). Sprinkle the icing over the top of the bundt cake and serve when the cream has settled.