Lemon Bundt Cake
A delightful dessert that captures the essence of sunny days with its zesty lemon flavor and moist texture, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Lends creamy richness to the cake.
- 2 cups granulated sugar Adds sweetness and enhances texture.
- 4 large eggs Provides structure and moisture.
- 1 cup buttermilk Keeps the cake tender and moist.
- 1/4 cup fresh lemon juice For the zesty lemon flavor.
- 3 cups all-purpose flour Forms the bulk of the cake.
- 2 teaspoons baking powder Leavening agent.
- 1 teaspoon baking soda Works with baking powder.
- 1 teaspoon salt Balances the sweetness.
- Powdered sugar for glaze For a simple, sweet glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the fresh lemon juice and lemon zest.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry mixture into the wet ingredients, alternating with the buttermilk, starting and ending with the dry mixture.
- Fold the mixture gently to avoid overmixing.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Glazing
- Whisk together powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.
Notes
For a more pronounced lemon flavor, add extra lemon zest. Ensure all ingredients are at room temperature for a smoother batter, and consider freezing portions wrapped properly to enjoy later.