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Lemon Bundt Cake with Lemon Glaze
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 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 (from about 2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1 cup buttermilk
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
- Combine the Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and slightly thickened. If desired, add the lemon zest for extra flavor.
- Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top, letting it drip down the sides. Allow the glaze to set before serving.
- Serve and Enjoy: Slice the cake and enjoy a piece of this tangy, sweet treat!
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