Lemon Bundt Cake
Ingredients:
For the cake:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice (from about 2 lemons)
1 teaspoon vanilla extract
1/2 cup buttermilk (or regular milk)
For the glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan (or spray with non-stick baking spray).
2. Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
4. Add the eggs and flavorings:
Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Alternate adding dry ingredients and milk:
Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined — be careful not to overmix.
6. Bake the cake:
Pour the batter into the prepared Bundt pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
7. Cool the cake:
Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
8. Make the glaze: Optional
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using). Adjust the consistency by adding more lemon juice if needed for a pourable glaze.
9. Glaze the cake:
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.