Triple Lemon Velvet Bundt Cake

This is a new unpublished

recipe from

Rose and Woody's

upcoming book

The name says it all.

The crumb is incredibly delicate

when fresh baked.

Rose advises flavor is better

the next day, which does

seem to be deeper and fuller.

The crumb feels heavier

but is still tender.

The only difficulty I had

was it baked too dark even

taking it out of the oven

earlier than the least amount

of recommended time

and 

turning down the oven twenty five degrees

for the last ten minutes.

Not sure if cake strips would have helped.

Next time I'll start checking for doneness

way earlier, when the kitchen is wafting

with delicious lemon scent.

~

Rose Levy Beranbaum