Are you ready to transform your kitchen into a citrusy paradise? Our Simple Lemon Bundt Cake is not just a dessert—it's a culinary adventure that promises to tantalize your taste buds and brighten your day! With its perfect balance of tangy lemon and sweet, tender crumb, this cake is about to become your new go-to recipe for impressing family, friends, and your own dessert cravings.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: Serves 10
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated. Dust the pan lightly with flour, tapping out any excess.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow.
- 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 fresh lemon juice and lemon zest into the batter, mixing until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared bundt pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 45-50 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack. Gently tap the pan to release the cake if needed. Allow the cake to cool completely before serving or glazing.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze made from powdered sugar and lemon juice for extra flavor and presentation.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most even batter.
- Grease Like a Pro: Don't skimp on greasing your bundt pan! Use a pastry brush to get into every nook and cranny to ensure easy cake release.
- Gentle Mixing is Key: When adding dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness Carefully: A toothpick with a few moist crumbs is perfect—avoid overbaking, which can dry out your cake.
- Cooling is Crucial: Let the cake rest in the pan for 10-15 minutes before removing to help it set and prevent breaking.
- Optional Flavor Boost: Enhance the lemon flavor with a simple lemon glaze or a light dusting of powdered sugar for an extra touch of sweetness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 52g
Protein: 6g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 135mg
