Description
This Lemon Bundt Cake is a delightful dessert that is bursting with bright, citrusy flavors. The moist and tender crumb of the cake paired with the zesty lemon glaze makes it a perfect treat for any occasion.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 10-cup Bundt pan by greasing and flouring it.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract.
- Combine dry and wet ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, alternating with buttermilk, until just combined.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 50-60 minutes. Let the cake cool in the pan before transferring to a wire rack.
- Make the glaze: Whisk powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Notes
- For extra lemon flavor, consider adding 1/2 teaspoon of lemon extract to the batter.
- This cake remains moist for several days and freezes well. Serve with whipped cream or fresh berries for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 33g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
