How far in advance can I make this lemon bundt cake?
I want to make it for Easter but I'm traveling on Friday, so I'd have to make it Thursday night (maybe Friday morning if I got up extra early.) I'm hoping the lemon syrup will keep it moist enough for 3 days. I could probably do the icing at the last minute. Think it will hold up?
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If you're worried about the lemon syrup drying out, you could also always make some extra and serve it on side before service.