Description
This Lemon Bundt Cake is a light, moist, and flavorful dessert bursting with fresh lemon zest and juice. The buttery cake, combined with a hint of tangy lemon, makes it the perfect treat for any occasion. Baked to golden perfection, it’s sure to impress with its delicious citrus flavor and perfect texture.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt pan.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
- Stir in lemon zest and lemon juice until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Notes
- For extra lemon flavor, you can make a glaze with powdered sugar and lemon juice to drizzle over the cooled cake.
- Make sure to grease the bundt pan thoroughly to prevent sticking.
- This cake keeps well for a few days at room temperature or in the fridge.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes