Description
This moist and zesty lemon Bundt cake is the perfect balance of sweet and tart. With a rich, buttery texture and a burst of fresh lemon flavor, it’s a delightful dessert that will brighten up any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon zest
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest.
- In a separate bowl, combine flour, baking soda, and salt. Gradually add to the creamed mixture, alternating with buttermilk. Stir in lemon juice and vanilla.
- Pour batter into prepared Bundt pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- For an extra lemony flavor, you can glaze the cake with a lemon glaze made from powdered sugar and lemon juice.
- Make sure to cool the cake fully before cutting to maintain its texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes