Description
A delightful Lemon Bundt Cake featuring a bright, zesty flavor and a moist crumb, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and granulated sugar until light and fluffy in a separate large bowl.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the buttermilk, lemon zest, and lemon juice, stirring until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack.
- Whisk together the powdered sugar and lemon juice for the glaze, then drizzle over the cooled cake.
Notes
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze individual slices for up to three months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American