Description
A delightful and moist Lemon Bundt Cake bursting with citrus flavor, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- 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.
- Cream the butter and sugar in a separate large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the buttermilk, lemon zest, and lemon juice into the mixture.
- Gradually add the dry ingredients until just mixed.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.
- Whisk together the powdered sugar and lemon juice for the glaze and drizzle over the cooled cake.
Notes
For added flavor, consider adding poppy seeds or substituting yogurt for buttermilk. Store in an airtight container at room temperature for up to three days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American