Description
A delightful Lemon Bundt Cake with a bright, zesty flavor and a soft, moist crumb, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) so it’s hot and ready for your cake.
- Prepare the Bundt Pan: Generously grease and flour your bundt pan, ensuring every tiny crevice is coated to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add Eggs: Incorporate the eggs, one at a time, mixing well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet, alternating with the buttermilk. Stir in lemon juice, zest, and vanilla extract until just combined.
- Pour Into Pan: Pour the batter into your prepared bundt pan and smooth the top.
- Bake to Perfection: Place in the oven and bake for 50-60 minutes until a toothpick comes out clean.
- Cool and Invert: Let cool for about 10 minutes, run a knife along the edges, and invert onto a wire rack.
- Prepare the Glaze: Mix powdered sugar with lemon juice until smooth and drizzle over cooled cake.
Notes
Make-ahead options: Cover tightly after cooling. Can be baked in an air fryer at 320°F (160°C) for 35-45 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: lemon cake, dessert, bundt cake, summer recipe, baking, sweet treat