introduction
Everyone loves a good cake, and the Zesty Lemon Bundt Cake is no exception. This delightful dessert brings a burst of freshness to any occasion with its bright lemon flavor and moist texture. Perfect for gatherings or an afternoon treat, this cake is sure to impress.
why make this recipe
Making a Zesty Lemon Bundt Cake is a fantastic way to showcase the refreshing flavors of lemons. This recipe is simple and requires ingredients you might already have in your pantry. The combination of buttermilk, eggs, and butter creates a moist cake, while the lemon zest adds a lively brightness. Plus, the glaze gives it a sweet finishing touch that elevates it to a whole new level.
how to make Zesty Lemon Bundt Cake
Ingredients :
- 4 oz Unsalted Butter (melted)
- 1 Tablespoon Flour (for bundt pan)
- 1 Cup Buttermilk (room temperature)
- ½ Cup Vegetable Oil
- 3 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 ½ Cup Granulated Sugar
- 4 teaspoon Lemon Zest (from about 4 lemons)
- 2 ½ Cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 Cup Powdered Sugar
- 2 Tablespoon Lemon Juice
- 1 teaspoon Lemon Zest (from 1 lemon)
- Pinch Salt
Directions :
- Preheat the oven to 350°F.
- Melt the butter in the microwave for about 30 – 40 seconds.
- Brush some melted butter onto the inside of your bundt pan, making sure to cover all the nooks.
- Sprinkle a tablespoon of flour into the buttered bundt pan and shake it around to cover the surface. Tap out the excess flour.
- In a large mixing bowl, combine the remaining melted butter, buttermilk, oil, eggs, and vanilla extract. Beat until well mixed.
- In a smaller bowl, mix together the sugar and lemon zest to release the oils.
- Sift in the flour, baking powder, baking soda, and stir in the salt. Mix until evenly distributed.
- Add the flour mixture to the liquid mixture and whisk until smooth.
- Pour the batter into the prepared bundt pan and bake for about 37 minutes or until a toothpick inserted in the center comes out clean with just a few crumbs attached.
- Let the cake cool in the pan for 10 – 15 minutes before inverting it onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, lemon juice, lemon zest, and a pinch of salt.
- Drizzle the glaze over the cooled cake before serving.
how to serve Zesty Lemon Bundt Cake
Serve the Zesty Lemon Bundt Cake at room temperature. You can slice it into wedges and enjoy it plain, or pair it with fresh berries or whipped cream for extra flavor. It’s a lovely addition to any brunch or dessert table.
how to store Zesty Lemon Bundt Cake
Store any leftover Zesty Lemon Bundt Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to wrap it well to maintain its moisture.
tips to make Zesty Lemon Bundt Cake
- Make sure all your ingredients are at room temperature for a smooth batter.
- When measuring flour, spoon it into your measuring cup and level it off for accuracy.
- For even more lemon flavor, you can add a bit of lemon extract to the batter.
- Test the cake a few minutes before the baking time ends to avoid overbaking.
variation
You can create a Lemon Blueberry Bundt Cake by adding fresh blueberries to the batter before baking. This will not only add a delicious burst of flavor but also a beautiful color contrast.
FAQs
1. Can I use lemon juice instead of lemon zest?
While lemon juice can add flavor, the zest provides essential oils that enhance the cake’s overall citrus flavor. It’s best to use both.
2. Can I freeze the Zesty Lemon Bundt Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil before placing it in an airtight container. Just thaw it at room temperature when you’re ready to enjoy it.
3. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using it in the recipe.
Zesty Lemon Bundt Cake
Ingredients
Method
- Preheat the oven to 350°F.
- Melt the butter in the microwave for about 30 – 40 seconds.
- Brush some melted butter onto the inside of your bundt pan, making sure to cover all the nooks.
- Sprinkle a tablespoon of flour into the buttered bundt pan and shake it around to cover the surface. Tap out the excess flour.
- In a large mixing bowl, combine the remaining melted butter, buttermilk, oil, eggs, and vanilla extract. Beat until well mixed.
- In a smaller bowl, mix together the sugar and lemon zest to release the oils.
- Sift in the flour, baking powder, baking soda, and stir in the salt. Mix until evenly distributed.
- Add the flour mixture to the liquid mixture and whisk until smooth.
- Pour the batter into the prepared bundt pan and bake for about 37 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs attached.
- Let the cake cool in the pan for 10 – 15 minutes before inverting it onto a wire rack to cool completely.
- Whisk together the powdered sugar, lemon juice, lemon zest, and a pinch of salt.
- Drizzle the glaze over the cooled cake before serving.
