This classic Lemon Bundt Cake is a delightful treat, perfect for any occasion. The moist, tender crumb is infused with bright lemon flavor, while the tangy glaze adds a sweet and citrusy finish.
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup fresh lemon juice
- Zest of 2 lemons
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
Make the Cake:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice and zest. Mix until just combined, being careful not to overmix.
- Bake: Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Make the Glaze:
- Combine ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Glaze the cake: Once the cake is completely cooled, drizzle the glaze over the top.
Enjoy!