Lemon Bundt Cake
This delightful Lemon Bundt Cake features a perfect balance of tartness and sweetness, making it a wonderful addition to any occasion.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened Must be at room temperature
- 2 cups granulated sugar
- 4 large eggs Best at room temperature
- 1 cup buttermilk Can substitute with yogurt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk, lemon zest, and lemon juice until combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Glazing
- For the glaze, whisk together the powdered sugar and lemon juice. Drizzle over the cooled cake before serving.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness. Freeze before glazing for longer storage.