Ingredients and Weight:
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting the pan
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/4 teaspoon (1g) salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 cup (240ml) buttermilk
- Zest of 3 lemons
- Juice of 1 lemon
Preparation Time:
25 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch (25cm) bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the lemon zest and juice.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
(Per serving)
Calories: 350
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 260mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 35g
Protein: 3g
Dish Characteristics:
- Moist and fluffy texture
- Bright and tangy lemon flavor
- Perfect for any occasion
User Comments:
- "This cake is absolutely delicious! The lemon flavor is perfectly balanced and the texture is so moist and fluffy." - Jessica
- "I made this cake for my family and they loved it! It's so easy to make and the flavor is amazing." - Sarah
- "I'm not a big fan of lemon cake, but this one has changed my mind. It's so light and refreshing." - John
Special Precautions and Tips:
- For a stronger lemon flavor, add more lemon zest or juice to the batter.
- To prevent the cake from sticking to the pan, make sure to grease and flour it thoroughly.
- Let the cake cool completely before inverting it onto a wire rack to prevent it from breaking.
