Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- Zest of 2 lemons
- ¼ cup fresh lemon juice
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring it’s well coated to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and lemon juice.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely.
- Serve: Once cool, you can dust the cake with powdered sugar or drizzle with a lemon glaze made from powdered sugar and lemon juice. Slice and enjoy!
This Classic Lemon Bundt Cake is perfect for any occasion, with a light, refreshing flavor that everyone will love!