Sticky Lemon Bundt Cake

Preheat an oven to 350°F (180°C). Lightly butter a 10-cup (2.5-l) Bundt pan. Dust with flour and tap out the excess.

In a large bowl, sift together the flour, baking powder and salt. Set aside.

Using an electric mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium-high speed until smooth, about 3 minutes. Reduce the speed to medium and add the sugar. Continue to beat until fluffy, about 2 minutes longer. Beat in the eggs one at a time, beating well after each addition. Using a spatula, fold in the flour mixture until incorporated. Stir in the vanilla and lemon zest and juice.

Pour the batter into the prepared Bundt pan and smooth the top with the spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a wire rack and let cool in the pan for 30 minutes.

While the cake is baking, make the lemon syrup. In a nonreactive saucepan over medium heat, combine the lemon zest, lemon juice and sugar, stirring until the sugar is dissolved. Bring to a boil, then reduce the heat to low. Simmer until reduced by one-third, 10 to 15 minutes. Remove from the heat and set aside until ready to use.

To loosen the cake, tap the side of the pan gently on a work surface. Invert a flat cake plate or pedestal over the pan and invert the plate and the pan together. Tap the bottom of the pan and lift it off. While the cake is still warm, poke holes in the surface with a toothpick, then brush all over with lemon syrup, allowing the cake to absorb the syrup before applying more. Let cool for 30 minutes longer.

Just before serving, slice the cake and garnish with lemon slices, if you like. Serves 12.

Adapted from Williams Sonoma Newlywed Cookbook (Weldon Owen, 2016)