Description
A delightful and refreshing Lemon Bundt Cake that’s perfect for any occasion, combining zesty flavors with a moist texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup powdered sugar (for glaze)
- 3 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar in another large bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
- Gradually mix in the dry ingredients, alternating with buttermilk, until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.
- Mix powdered sugar and lemon juice for the glaze, then drizzle over the cooled cake before serving.
Notes
For a sugar-free alternative, consider using stevia or monk fruit. Room temperature ingredients make for a smoother batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg