Lemon Bundt Cake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. The lemon bundt cake is a delightful fusion of sweet and tangy flavors, creating a refreshing dessert that’s perfect for any occasion. With its moist texture and zesty lemon glaze, this cake is not only visually appealing but also incredibly flavorful. Whether you’re celebrating a special event or simply indulging in a sweet treat, this lemon bundt cake will surely impress your guests and leave them craving more.
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
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Servings and Cooking Time
This recipe yields 10 servings. Preparation time is approximately 20 minutes, and cooking time is around 50 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g of fat, 38g of carbohydrates, and 3g of protein. This is based on a standard serving size and may vary based on ingredients used.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a 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.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Stir in the lemon zest and juice, and mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, drizzle with a lemon glaze and dust with powdered sugar before serving.
Alternative Ingredients
If you want a lower-fat option, you can substitute the butter with applesauce or Greek yogurt. For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
Serving and Pairings
This lemon bundt cake pairs wonderfully with a cup of tea or coffee. You can also serve it with fresh berries or a scoop of vanilla ice cream for an extra treat.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze it for up to three months. To reheat, simply thaw at room temperature and enjoy.
Cooking Mistakes
- Don’t overmix the batter; it can lead to a dense cake.
- Ensure your baking powder and baking soda are fresh for proper rising.
- Measure ingredients accurately for the best results.
- Allow the cake to cool before glazing to prevent the glaze from melting.
- Don’t skip greasing the bundt pan to avoid sticking.
- Check for doneness with a toothpick before removing from the oven.
- Let the cake sit in the pan for the recommended time to set properly.
Helpful Tips
- Use room temperature ingredients for better mixing.
- For a stronger lemon flavor, add more lemon zest.
- Consider adding poppy seeds for an interesting texture.
- Experiment with different glazes, such as cream cheese or chocolate.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is preferred for flavor, you can use bottled lemon juice in a pinch. However, fresh juice provides a brighter taste.
How do I prevent my bundt cake from sticking?
Make sure to thoroughly grease the bundt pan, including all the crevices, and consider using a flour-and-oil mixture for extra protection.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it covered at room temperature and glaze it just before serving for the best texture.
What type of flour works best for this recipe?
All-purpose flour is ideal for a light and fluffy texture. If you’re gluten-free, a 1:1 gluten-free baking flour can also work well.
How long does the cake last after baking?
The lemon bundt cake can last up to three days at room temperature. If properly stored in the freezer, it can last up to three months.
Conclusion
This lemon bundt cake is a delightful dessert that combines the perfect balance of sweetness and tanginess. Its moist texture and zesty glaze make it a standout choice for gatherings or a simple treat at home. With easy-to-follow steps, you can impress friends and family with this delicious cake that will have everyone coming back for seconds.
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
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a 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.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Stir in the lemon zest and juice, and mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, drizzle with a lemon glaze and dust with powdered sugar before serving.
