Lemon Bundt Cake
Indulge in the refreshing taste of lemon bundt cake, where bright citrus flavors meet the tender crumb of a perfectly baked dessert. This cake is ideal for spring gatherings, afternoon teas, or simply when you’re craving something sweet yet tangy. With a luscious glaze and a hint of zest throughout, it’s a delightful treat that’s as pleasing to the eye as it is to the palate. Let’s dive into the recipe for this irresistible dessert!
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
– ½ cup fresh lemon juice
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon vanilla extract
– For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Servings and Cooking Time
This recipe yields 10 servings. Preparation time is about 20 minutes, and the cooking time is approximately 50 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 280
– Protein: 3g
– Carbohydrates: 40g
– Fat: 12g
– Fiber: 1g
This nutritional information is based on one slice of the cake.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon juice and zest.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
7. Mix until just combined; do not overmix.
8. Pour the batter into the prepared bundt pan.
9. Bake for 50-55 minutes, or until a toothpick comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar for a similar tangy flavor. For a gluten-free option, use a 1:1 gluten-free flour blend. Feel free to adjust the amount of lemon juice based on your taste preference.
Serving and Pairings
Lemon bundt cake pairs wonderfully with fresh berries or a dollop of whipped cream. It can also be served alongside a cup of tea or coffee, making it a delightful afternoon treat.
Storage and Reheating
Store the lemon bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. It can also be frozen for up to 3 months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not greasing the pan properly may result in sticking.
- Incorrect oven temperature can cause uneven baking.
- Using too much lemon juice can make the cake overly moist.
- Skipping the cooling time may cause the glaze to melt off.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Fresh lemon juice will enhance the flavor significantly.
- Let the cake cool completely before glazing.
- For a decorative touch, add lemon slices and mint leaves on top.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch. However, it may not provide the same brightness in taste.
How do I prevent my cake from sticking to the pan?
Be sure to thoroughly grease and flour the bundt pan before pouring in the batter. You can also use a non-stick cooking spray for added assurance.
Can I add poppy seeds to the recipe?
Yes! Adding poppy seeds can give an interesting texture and visual appeal. About 2 tablespoons should suffice.
What can I do if my cake is too dry?
If your cake turns out dry, consider brushing it with a simple syrup made from equal parts sugar and water boiled together. This will add moisture back into the cake.
Is there a vegan version of lemon bundt cake?
Yes! You can replace eggs with flaxseed meal mixed with water and use plant-based milk in place of buttermilk. Coconut oil can replace butter for a vegan alternative.
Conclusion
The lemon bundt cake is a delightful dessert that brings joy with every bite. Its bright, zesty flavor and moist texture make it a perfect choice for any occasion. Whether enjoyed on its own or paired with other treats, this cake is sure to be a crowd-pleaser. Give it a try and savor the refreshing taste of lemon!
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
- ½ cup fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for glaze
- 2 tablespoons lemon juice for glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and zest.
- In another 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.
- Bake for 50-55 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
