Amandla Stenberg & Nick Robinson Bake the 'Everything, Everything' Bundt Cake - Watch Now!

Did you ever want to try the famous Bundt cake from Everything, Everything?! Well, now you can!

The film’s stars, Amandla Stenberg and Nick Robinson, bake the cake together in this cute instructional video, which is premiering exclusively here on JJJ!

In case you don’t know, their characters Maddy and Olly actually first meet when he brings the cake over to her house!

You can watch Nick and Amandla walk you through the steps below!

And if you want to try making it yourself, we’ve got the complete recipe for you too.

Don’t forget – Everything, Everything hits theaters on May 19!

Click inside to see the complete Bundt cake recipe…

LEMON BUNDT CAKE

Ingredients:
3 lemons, zest grated and saved, then juiced for 3 tablespoons juice (see note above)
3 cups unbleached all-purpose flour (15 ounces)
1 tsp baking powder
1�2 tsp baking soda
1 tsp table salt
1 tsp vanilla extract
3�4 cup low-fat buttermilk
3 large eggs, at room temperature
1 large egg yolk, at room temperature
18 T. unsalted butter (2 1/4 sticks), at room temperature
2 cups sugar (14 ounces)

Glaze
2-3 T. fresh lemon juice
1T. buttermilk
2 cups confectioners’ sugar (8 ounces)

1. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.

2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.

3. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.

4. FOR THE GLAZE: While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners’ sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.