When Life Gives You Lemons, Bake A Lemon Cake
Lemon Bundt Cake
Lemon Bundt Cake Cake
2 ¼ cups unbleached all-purpose flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
¾ cup unsalted butter, softened
2 lemons, zested
1 ¾ cups sugar
½ cup lemon juice
½ cup buttermilk
3/4 cups icing sugar
1 Tbsp lemon juice
Position the rack in the middle. Preheat oven to 350°F (180°C). Prepare a 9.75 x 3.38 inch (2.5 litre) Bundt cake pan with generous butter and flour.
In a large bowl, combine the flour, baking soda, baking powder and salt. Set aside.
In another bowl or stand mixer, cream the butter, sugar and lemon zest. Add the eggs, one at a time, and beat until smooth. At low speed in the stand mixer or with an electric mixer, add the dry ingredients alternately with the lemon juice and buttermilk.
Pour the batter into the prepared Bundt pan and bake for about 45 minutes or until a toothpick inserted into the centre comes out clean. Let the cake sit for 10 minutes before turning it out onto a rack to cool completely.
In a bowl, whisk together the icing sugar and lemon juice. You can add a little more juice or icing sugar to get the desired consistency. Using a spoon, drizzle the glaze over the cooled cake before serving.
Store this Lemon Bundt cake covered at room temperature for up to 3 days.