Unleash the power of citrus with this irresistibly tangy lemon bundt cake. Perfect for any occasion, this recipe promises a moist, flavorful cake with a bright lemon glaze that’ll have everyone asking for seconds.
Why This Recipe Works
- The combination of fresh lemon juice and zest ensures a vibrant, tangy flavor that stands out.
- Using buttermilk in the batter guarantees a moist, tender crumb that’s hard to resist.
- The simple lemon glaze adds an extra layer of sweetness and tang, making each bite perfectly balanced.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup buttermilk
Equipment Needed
- 10-inch bundt pan
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Generously grease your bundt pan with butter and dust with flour to prevent sticking. This ensures your cake will release beautifully after baking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents throughout the batter.
Cream Butter and Sugar
Using an electric mixer, cream the softened butter and sugar together until light and fluffy. This incorporates air into the batter, contributing to the cake’s light texture.
Add Eggs and Lemon
Beat in the eggs one at a time, then stir in the lemon juice and zest. The acidity from the lemon not only adds flavor but also reacts with the baking soda to help the cake rise.
Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. This method ensures a smooth, well-mixed batter without overworking the gluten.
Bake to Perfection
Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The exact time may vary, so keep an eye on it after the 40-minute mark.
Cool and Glaze
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack. Once completely cool, drizzle with the lemon glaze for that extra zing.
Tips and Tricks
For an even more lemony cake, poke small holes in the top of the warm cake and brush with a lemon syrup before adding the glaze. This not only enhances the flavor but also keeps the cake moist. Another tip is to ensure all your ingredients are at room temperature to achieve a smooth, homogenous batter. Lastly, when zesting your lemons, avoid the white pith as it can add bitterness to your cake.
Recipe Variations
- Add a cup of blueberries to the batter for a lemon-blueberry bundt cake.
- Swap the lemon glaze for a cream cheese frosting for a richer finish.
- Incorporate poppy seeds into the batter for a classic lemon-poppy seed version.
- Use lime juice and zest instead of lemon for a tropical twist.
Frequently Asked Questions
Can I make this cake without buttermilk?
Yes, you can substitute buttermilk with a mixture of 1 cup milk and 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using. This mimics the acidity and texture of buttermilk, ensuring your cake remains moist.
How do I store the lemon bundt cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you’ve glazed the cake, it’s best to consume it within 2 days to maintain the best texture and flavor.
Can I freeze this cake?
Absolutely! Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and add the glaze before serving.
Summary
This zesty lemon bundt cake is a delightful treat that combines the tangy freshness of lemon with the moist, tender crumb of a classic bundt. Perfect for any gathering or a sweet treat at home, it’s sure to impress with its vibrant flavor and beautiful presentation.
