Glazed Lemon Bundt Cake

Glazed Lemon Bundt Cake

Ingredients:

For the Cake:

• 2 1/2 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 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup buttermilk

For the Lemon Glaze:

• 1 1/2 cups powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions:

1. Preheat your oven:
   • Preheat the oven to 350°F (175°C). Grease and flour a bundt pan, making sure to get into all the crevices.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
3. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
4. Bake the Cake:
   • Pour the batter into the prepared bundt pan and spread it evenly.
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
5. Prepare the Lemon Glaze:
   • In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable.
6. Glaze the Cake:
   • Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Enjoy your moist and tangy glazed lemon bundt cake!