Traditional Lemon Bundt Cake

A delightful and moist Lemon Bundt Cake that embodies the perfect balance of zesty lemon flavor and sweet cake. Perfect for gatherings and enjoyed by all ages.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 12

Ingredients

3 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup whole milk

2 tablespoons lemon zest

1/4 cup fresh lemon juice

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon vanilla extract

1/2 cup powdered sugar (for glaze)

2 tablespoons lemon juice (for glaze)

Instructions

1. Preheat your oven to 350°F and grease a Bundt pan generously.

2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Stir in lemon zest, lemon juice, and vanilla extract until well combined.

5. In a separate bowl, whisk together flour, baking powder, and salt.

6. Gradually add dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture.

7. Pour the batter into the prepared Bundt pan and smooth the top.

8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

10. For the glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake before serving.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating

If refrigerated, allow the cake to come to room temperature and reheat slices in a microwave for 10-15 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.