Lemon Bundt Cake
Are you ready to indulge in a slice of sunshine? This lemon bundt cake is moist, fluffy, and bursting with fresh lemon flavor. Perfect for spring gatherings or as a delightful dessert after dinner, this cake is sure to impress your family and friends. With a simple preparation process and a delightful lemon glaze, this recipe is both easy and rewarding. Let’s get baking!
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, softened
– 4 large eggs
– ½ cup buttermilk
– Zest of 2 lemons
– ½ cup fresh lemon juice
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– Optional: powdered sugar for dusting
Servings and Cooking Time
This lemon bundt cake serves 10-12 people. Preparation time is approximately 20 minutes, with a cooking time of 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 250
– Total Fat: 10g
– Saturated Fat: 6g
– Carbohydrates: 36g
– Sugars: 20g
– Protein: 3g
(Note: Values are based on a standard recipe serving.)
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest and lemon juice.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
7. Mix until just combined, being careful not to overmix.
8. Pour the batter into the prepared bundt pan, smoothing the top.
9. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
10. Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Alternative Ingredients
You can substitute the buttermilk with plain yogurt or sour cream for a similar tangy flavor. For a dairy-free version, use almond milk mixed with lemon juice as a buttermilk substitute.
Serving and Pairings
This lemon bundt cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a delightful accompaniment to a hot cup of tea or coffee, perfect for afternoon gatherings.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw and enjoy at room temperature or warm in the microwave for a few seconds.
Cooking Mistakes
– Avoid overmixing the batter to prevent a dense cake.
– Ensure your oven is calibrated correctly for even baking.
– Use room temperature ingredients for better mixing.
– Don’t skip greasing the bundt pan to prevent sticking.
– Measure ingredients accurately for best results.
Helpful Tips
– Add a pinch of salt to enhance the lemon flavor.
– Let your cake cool completely before glazing.
– Garnish with fresh lemon slices and mint for presentation.
– Use fresh lemon juice for a brighter flavor.
FAQs
Can I use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch. However, the taste may not be as vibrant.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it covered at room temperature to maintain its moisture.
What can I use instead of a bundt pan?
If you don’t have a bundt pan, you can use a standard cake pan. Just adjust the baking time accordingly.
How can I make the cake more lemony?
To intensify the lemon flavor, add more lemon zest or a bit of lemon extract to the batter.
Conclusion
This lemon bundt cake is a delightful treat that brings a burst of citrus flavor to any occasion. Its moist texture and zesty glaze make it irresistible, whether served at a gathering or enjoyed as a personal indulgence. Give this recipe a try, and let the bright flavors brighten your day!
Lemon Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- ½ cup buttermilk
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
