When I was pastry chef at The Old Inn On The Green, we made many of these Lemon Bundt Cakes for the front counter at The Southfield Store. Then, if sometimes we didn't have one, someone would invariably ask "when?". It is a recipe that I cherish and is my #1 go-to recipe for a Lemon Bundt Cake. YIELD: NET WEIGHT OF BATTER = 1785g (3# 15 oz) ONE LARGE 10" / 25 cm (12-cup / 3 lt) BUNDT PAN SCALED @ 1785g (3# 15 oz) OR: ONE MEDIUM SWIRL 9" / 23 cm (10-cup / 2.5 lt) BUNDT PAN @ 1350g (3#) WITH A LITTLE EXTRA BATTTER