Description
A moist and flavorful Lemon Bundt Cake with a delicious lemon glaze, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and granulated sugar until light and fluffy in a separate large bowl.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the buttermilk, lemon zest, and lemon juice until well combined.
- Fold in the dry ingredients, mixing until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Whisk the powdered sugar and lemon juice together for the glaze, then drizzle over the cooled cake before serving.
Notes
For a quick buttermilk substitute, mix regular milk with vinegar or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American