This link was the first version of this I ever made, but there are quite a few around, including this one on Smitten. I love everything about it, and it’s my ongoing sorrow that I may never experience this cake at a midsommar party in the Finnish woods somewhere. A true bucket list item for me 
Rose Levy Beranbaum’s Triple Lemon Velvet bundt
I’ve talked about this recipe so many times I’m sure everyone is tired of it. A perfect cake for my tastes; very very lemony, beautiful crumb, keeps a long time, immaculate directions. I use lemon oil (Boyajian) in addition to some of the lemon in the recipe.
I first discovered the recipe in a Facebook group for collectors of vintage cast iron bundt pans, where it had cult status. This was the cake that many of us made whenever we acquired a new-to-us vintage pan, the “maiden voyage” cake. The file with the recipe was saved to the group files and I printed it out a hundred times and baked it. Later I found this version on The Spruce, and while it’s been a long time since I compared the two versions, this is the one I bake now.
