Lemon Bundt Cake
A delightful treat that captures the essence of sunshine in every slice, this Lemon Bundt Cake is bursting with fresh lemon flavor and a tender crumb, perfect for any gathering.
Servings: 12 servings
Calories: 300kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The base of this cake; provides a fluffy texture.
- 1 1/2 cups granulated sugar Sweetens the cake and balances the tartness.
- 1 tablespoon baking powder Expands the cake, creating a light structure.
- 1 teaspoon baking soda Ensures the cake rises perfectly.
- 1/2 teaspoon salt Elevates and balances all the flavors.
Wet Ingredients
- 1/2 cup unsalted butter, softened Adds richness and moisture.
- 1 cup buttermilk Gives a tender crumb and slight tang.
- 3 large eggs Binds the ingredients together; ramps up fluffiness.
- 1 tablespoon lemon zest Infuses fresh citrus notes right into the batter.
- 1/4 cup fresh lemon juice Provides that sought-after tart flavor.
For Dusting
- to taste Powdered sugar Optional finishing touch that adds elegance.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to ensure easy removal post-baking.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Stir gently.
- Mix in the lemon zest and juice.
Baking
- 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.
Cooling
- Allow to cool for 10 minutes in the pan before carefully inverting onto a wire rack.
- Dust with powdered sugar if desired.
Notes
Ensure the butter is at room temperature for effective creaming. Spoon the flour into your measuring cup for accuracy. Consider adding poppy seeds or blueberries for variations.