Lemon Bundt Cake
Indulge in the refreshing flavors of this lemon bundt cake, a delightful dessert that captures the essence of sunny days. With its zesty lemon glaze and soft, fluffy texture, this cake is perfect for gatherings, birthdays, or simply to enjoy with a cup of tea. Easy to make and utterly delicious, this recipe will quickly become a favorite in your baking repertoire.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Servings and Cooking Time
This lemon bundt cake recipe serves 10-12 people. Preparation time is about 15 minutes, and cooking time is approximately 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, and 3g protein. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, cream together 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 juice until combined.
- 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 the buttermilk.
- Mix until just combined; do not 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 transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice for a similar tanginess. For a dairy-free option, use almond or coconut milk.
Serving and Pairings
This lemon bundt cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream. A light dusting of powdered sugar on top can enhance its presentation.
Storage and Reheating
Store the lemon bundt cake in an airtight container at room temperature for up to 3 days. It can be refrigerated for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds. Freezing is also an option; wrap slices tightly and store for up to 3 months.
Cooking Mistakes
- Not measuring ingredients accurately can affect the cake’s texture.
- Overmixing the batter may lead to a dense cake.
- Not allowing the cake to cool properly before removing it from the pan may cause it to break.
- Using stale baking soda or powder can prevent the cake from rising.
- Not preheating the oven can result in uneven baking.
Helpful Tips
- For a richer flavor, add a teaspoon of vanilla extract to the batter.
- Use fresh lemons for the best flavor and aroma.
- Allow the cake to cool completely for easier slicing.
- Consider adding poppy seeds for a delightful crunch.
FAQs
Can I use a different type of citrus?
Yes, you can substitute lemon with lime or orange for a different flavor profile while keeping the same base recipe.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean, and the edges pull away slightly from the pan.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance and stored properly to maintain its freshness.
What is the best way to glaze the cake?
Drizzle the glaze over the cooled cake using a spoon or a piping bag for a more decorative finish.
Can I add frosting to the bundt cake?
Yes, a cream cheese frosting or a lemon buttercream can enhance the flavor and add a beautiful finish to your cake.
Conclusion
This lemon bundt cake is a delightful addition to any dessert table. Its bright, zesty flavor and soft texture make it a crowd-pleaser. Whether enjoyed at a celebration or as a simple treat, this recipe will leave everyone wanting more. Try it today and savor the sunshine in every bite!
Lemon Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, cream together 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 juice until combined.
- 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 the buttermilk.
- Mix until just combined; do not 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 transferring to a wire rack to cool completely.
