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Lemon Bundt Cake

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A delightful Lemon Bundt Cake with a bright, refreshing flavor and a buttery texture, perfect for any occasion.

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

  1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cream the butter and sugar in another large bowl until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with buttermilk, until just combined.
  6. Pour the batter into the prepared Bundt pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.
  9. Mix powdered sugar and lemon juice for the glaze, then drizzle over the cooled cake before serving.

Equipment

Notes

For a lighter dessert, consider using sugar substitutes like stevia or monk fruit. Always use fresh lemons for the best flavor.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-bundt-cake/