Prepare to tantalize your taste buds with the most irresistible lemon buttermilk bundt cake that will transform your ordinary baking routine into a culinary adventure! This mouthwatering dessert promises a perfect balance of tangy lemon zest, creamy buttermilk, and a tender, moist crumb that will have your family and friends begging for seconds. Whether you're a seasoned baker or a weekend kitchen warrior, this recipe is your ticket to becoming a dessert superstar that will leave everyone asking, "Who made this incredible cake?"
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate the lemon zest, fresh lemon juice, and vanilla extract into the mixture, blending until fully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing on low speed just until the batter is smooth and no flour streaks remain.
- Pour the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze for extra flavor and presentation.
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for the smoothest, most even batter.
- Grease Like a Pro: Use a pastry brush to meticulously coat every nook and cranny of your bundt pan with butter and flour to guarantee a flawless cake release.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Toothpick Test: Always check doneness by inserting a toothpick into the cake's center - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before inverting to prevent breaking and ensure a beautiful presentation.
- Flavor Boost: For an extra punch of lemon, consider adding a zesty lemon glaze or dusting with powdered sugar just before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 6g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 95mg
