Lemon Bundt Cake
A cheerful, zesty dessert with a tender crumb and a sweet-tart glaze, perfect for any occasion.
Servings: 12 servings
Calories: 280kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour The foundation of your cake, providing structure.
- 1.5 cups granulated sugar Sweetness to balance the tartness of fresh lemon.
- 0.5 cups unsalted butter, softened Adds a rich, creamy consistency.
- 1 cup buttermilk Secret ingredient for a tender cake.
- 3 large eggs Essential for binding the ingredients.
- 1 tablespoon lemon zest Infuses the cake with fresh aroma.
- 0.25 cups fresh lemon juice Adds tanginess to the flavor.
- 1 tablespoon baking powder Ensures that your cake rises.
- 0.5 teaspoon baking soda Works alongside the baking powder.
- 0.5 teaspoon salt Balances flavors.
- 1 teaspoon vanilla extract Rounds out the flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your bundt pan.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest and lemon juice until evenly distributed.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, starting and ending with dry ingredients.
- Transfer the batter into the prepared bundt pan and spread evenly.
Baking
- Bake in the preheated oven for 40-50 minutes. Check for doneness using a toothpick.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Glazing (Optional)
- If desired, drizzle a lemon glaze over the cooled cake by mixing powdered sugar with fresh lemon juice.
Notes
Use room temperature ingredients for better mixing. Avoid overmixing once flour is added. Fresh lemon juice and zest significantly improve flavor.