Description
A delightful Lemon Bundt Cake that brings memories of family gatherings with its vibrant flavor and beautiful presentation.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease the bundt pan to prevent sticking.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the fresh lemon juice and lemon zest for that signature bright flavor.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk.
- Pour the batter into the prepared bundt pan, smoothing the top for an even bake.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean, indicating it’s done.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
- For the glaze, mix the powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.
Notes
Use fresh lemons for the best flavor. Don’t open the oven door while baking.
