Lemon Bundt Cake

Ingredients and Weight:

• All-purpose flour: 3 cups (360g)
• Sugar: 2 cups (400g)
• Baking powder: 3 teaspoons (15g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1 teaspoon (5g)
• Unsalted butter, softened: 1 cup (2 sticks or 225g)
• Eggs: 4 large
• Buttermilk: 1 cup (240ml)
• Lemon zest: 2 lemons (about 4 tablespoons or 20g)
• Lemon juice: 1/2 cup (120ml)

Preparation Time:

20 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. 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 flour mixture alternately with the buttermilk.
4. Stir in the lemon zest and lemon juice. Pour the batter into the prepared Bundt pan.
5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information (per slice):

• Calories: 450
• Fat: 25g (15g saturated)
• Cholesterol: 105mg
• Sodium: 300mg
• Carbohydrates: 60g (45g sugar)
• Protein: 5g

Dish Characteristics:

• Moist and flavorful with a bright lemon flavor
• Dense but tender crumb
• Golden brown crust
• Perfect for breakfast, brunch, or dessert

User Comments:

• "The lemon flavor is so refreshing and the cake is so moist. It's the perfect dessert for any occasion!"
• "This is my go-to recipe for lemon cake. It's always a hit with my family and friends."
• "I love the dense but tender crumb. It's so satisfying to eat."
• "The golden brown crust is the perfect finishing touch. It makes the cake look as good as it tastes."
• "This cake is so easy to make. I've made it several times and it always turns out great."

Special Precautions and Tips:

• To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. This will help prevent the cake from sticking.
• If you don't have a Bundt pan, you can bake the cake in a 9x13 inch pan for about 30-35 minutes.