Lemon Bundt Cake
A delightful and uplifting dessert that captures the essence of sunshine in every slice, perfect for any occasion.
Ingredients
For the Cake
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1/2 cup fresh lemon juice for cake
- 2 tablespoons lemon zest fresh
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
For the Glaze
- 2 cups powdered sugar for glazing
- 1/4 cup fresh lemon juice for glazing
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your bundt pan thoroughly.
Mixing Ingredients
- In a large mixing bowl, cream together 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. Stir in the fresh lemon juice and zest.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Start and end with the flour mixture. Mix gently until just combined.
Baking
- Pour the batter into your prepared bundt pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Glazing
- Mix together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Notes
Use fresh ingredients for the best flavor. You can add blueberries or poppy seeds, or infuse the cake with a lemon syrup for extra moisture.