Lemon Bundt Cake
Ingredients
The cake
-
1
cup
unsalted butter, softened
-
2 ¼
cups
granulated sugar, divided
-
4
large
eggs
-
⅓
cup
finely grated lemon zest
-
3
cups
all-purpose flour
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
kosher salt
-
½
cup
freshly squeezed lemon juice, divided
-
¾
cup
buttermilk
-
2
teaspoons
pure vanilla extract
-
to taste
cooking spray
The frosting
-
8
ounces
cream cheese, softened
-
4
tablespoons
butter
-
4
tablespoons
milk
-
4
cups
powdered sugar
-
to taste
optional garnishes: lemon zest and mint sprigs
Instructions
- Preheat the oven to 350°F and grease and flour a bundt pan.
- Cream the butter and 2 cups of sugar until light and fluffy.
- Add the eggs one at a time and then the lemon zest.
- Mix the flour, baking powder, baking soda, and salt in a separate bowl.
- Combine ¼ cup lemon juice, buttermilk, and vanilla in another bowl.
- Add the flour and buttermilk mixtures alternately to the batter.
- Pour the batter into the pan and bake for 50-60 minutes.
- Cool in the pan for 10 minutes, then prepare the lemon syrup.
- Microwave ¼ cup sugar and ¼ cup lemon juice until hot, then stir until dissolved.
- Drizzle half of the syrup over the cake while still in the pan, then invert onto a cooling rack.
- Drizzle the remaining syrup over the top of the cake and cool completely.
- For the frosting, beat cream cheese and butter, then add milk and powdered sugar.
- Pipe the frosting onto the cake and garnish with lemon zest and mint sprigs.
Nutrition Facts (estimated)
Servings
10
Calories
506
Total fat
9g
Total carbohydrates
99g
Total protein
7g
Sodium
390mg
Cholesterol
86mg
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