This Lemon Bundt Cake is a wonderful dessert perfect for any occasion. This soft and moist dessert combines the freshness of lemon with buttercream, sugar, buttermilk and eggs, creating a true symphony of flavors that everyone will enjoy. The cake is coated with a lemon glaze to keep it moist and enhance the citrusy goodness.
Ingredient
3 cups (375g) cake flour
2 ½ teaspoons (10g) baking powder
1 teaspoon (5g) salt
1 ¼ cups (250g) sugar
lemon zest of 3 lemons
1/2 cup (113g) butter, room temperature
1/2 cup (110g) vegetable oil
4 medium eggs
2 teaspoons (10g) vanilla extract
1 cup (240g) buttermilk
lemon glaze
1/2 cup (120ml) lemon juice, from about 4 lemons
1/2 cup (100g) sugar
Instruct
Prepare the dough.
Preheat oven to 350F (180C). Butter and flour a 9- or 10-inch (23-25 cm) Bundt pan.
In a medium bowl, mix flour with salt and baking powder. Set aside.
In another bowl mix sugar and lemon zest to release the oil and create a pale yellow mixture. Add butter and vegetable oil and mix until creamy. Combine eggs one at a time. Add vanilla extract and mix to combine.
With the mixer on low, gradually mix in the flour mixture alternating with the buttermilk until it is all well combined.
Pour the dough into the prepared pan.
Bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean. If it cooks too quickly, you can cover it with aluminum foil and continue baking.
Let cool slightly and transfer to pan on rack for about 10 minutes.
Meanwhile, prepare the lemon glaze.
In a small saucepan add sugar and lemon juice. Heat over medium-low heat until sugar dissolves.
Use a skewer to skewer the pound cake and spread the lemon glaze over the warm pound cake.
Invert and poke the cake with a skewer then spread the remaining lemon glaze all over the cake.
Let it cool completely before serving.
Sprinkle with powdered sugar and enjoy!
