Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281g)
- Granulated sugar: 2 cups (400g)
- Baking powder: 3 teaspoons (12g)
- Salt: 1/2 teaspoon (2g)
- Unsalted butter, softened: 1 cup (226g)
- Large eggs: 4
- Buttermilk: 1 cup (240ml)
- Fresh lemon juice: 1/2 cup (120ml)
- Lemon zest: 2 tablespoons (packed) (6g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Whisk together flour, sugar, baking powder, and salt in a medium bowl.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- Alternately add dry ingredients and buttermilk to wet ingredients, beginning and ending with dry ingredients. Beat until just combined.
- Stir in lemon juice and zest.
- Pour batter into prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Moist and tender crumb
- Bright and tangy lemon flavor
- Classic bundt cake shape
- Perfect for special occasions or everyday enjoyment
User Comments:
- "This lemon bundt cake was a huge hit! It was so moist and flavorful, and the lemon glaze was the perfect finishing touch."
- "I'm not usually a big fan of lemon desserts, but this cake changed my mind. It was perfectly balanced and not too sour."
- "I made this cake for a baby shower, and it was a big success. Everyone loved the bright yellow color and the delicious taste."
Special Precautions and Tips:
- To make sure the cake is perfectly moist, use buttermilk instead of regular milk.
- Don't overmix the batter, as this can result in a tough cake.
- If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan for 30-35 minutes.
