Description
A moist and zesty lemon bundt cake that balances sweet and tangy flavors, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ¾ cup buttermilk
- â…“ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your bundt pan thoroughly with butter or cooking spray.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the butter and sugar together in another bowl until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk, lemon juice, lemon zest, and vanilla extract until well combined.
- Incorporate the dry mixture into the wet mixture in parts until just combined.
- Pour the batter into the prepared bundt pan and smooth it out.
- Bake for approximately 50-60 minutes, checking with a toothpick for doneness.
- Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
Optional glaze can be made with powdered sugar, lemon juice, and lemon zest for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg