Are you craving a taste of sunshine? Then look no further! This Nothing Bundt Cakes Lemon Cake recipe is your ticket to pure, lemony bliss. Forget those store-bought imitations; this homemade version is surprisingly easy to make, bursting with fresh lemon flavor, and unbelievably moist. It’s the perfect dessert for a summer gathering, a cozy afternoon tea, or simply a delightful treat to brighten your day. Get ready to impress your friends and family with this delicious and easy-to-follow recipe, perfect for both beginner bakers and seasoned pros. This is one of those recipes that elevates even the simplest of occasions.
Ingredients:
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For the Cake:
- 2 cups (250g) all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 4 large eggs
- 1 cup (240ml) buttermilk
- 1 tablespoon lemon zest
- ¼ cup (60ml) fresh lemon juice
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For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
Getting Started: Preparing the Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. This is crucial for preventing sticking and ensuring a clean release of your beautiful cake.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting up your dry ingredients first helps streamline the process.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. A stand mixer works wonders here, but a hand mixer will do the job just fine.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing can lead to a tough cake.
Baking the Cake:
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 50 minutes, as ovens can vary.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking and ensures even cooling.
Making the Lemon Glaze:
- While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a tablespoon at a time, if needed to reach your desired consistency. You want it pourable but not too runny.
Finishing Touches:
- Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.
Tips and Variations:
- For a more intense lemon flavor: Add a teaspoon of lemon extract to the batter.
- Add some zest: Sprinkle extra lemon zest over the glaze for an extra pop of color and flavor.
- Make it a poppy seed lemon cake: Add ½ cup of poppy seeds to the batter for a delightful textural twist.
- Substitute the buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Nutritional Information (per serving, approximate):
Calories: Around 350-400 Fat: Around 15-20g Sugar: Around 30-40g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This Nothing Bundt Cakes Lemon Cake recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. Its vibrant flavor and moist texture make it a crowd-pleaser, perfect for any occasion. Enjoy baking and savoring this delicious homemade cake!