Lemon Bundt Cake
A delightful and easy-to-make Lemon Bundt Cake bursting with bright citrus flavors and a moist crumb, perfect for any occasion.
Servings: 12 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour Provides structure and fluffiness.
- 1.5 cups granulated sugar Sweetens the cake and helps achieve a golden crust.
- 0.5 cups unsalted butter, softened Adds creamy richness.
- 1 cup buttermilk Ensures moisture and tenderness.
- 3 large eggs Binds ingredients and helps the cake rise.
- 0.25 cups lemon juice Provides vibrant tang.
- 1 zest of 1 lemon Enhances citrus flavor.
- 1 teaspoon baking powder Helps the cake rise.
- 1 teaspoon baking soda Works with baking powder for fluffiness.
- 0.5 teaspoon salt Balances sweetness.
- 1 teaspoon vanilla extract Adds depth to flavor.
- Powdered sugar for dusting (optional) Adds a sweet finishing touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
Use fresh lemons for the best flavor. Cool the cake completely before adding powdered sugar to prevent melting. Consider adding poppy seeds or a lemon glaze for variations.