If you’re looking to capture the essence of sunshine in a cake, this Traditional Lemon Bundt Cake is your answer. Bright and zesty, it’s the perfect treat to perk up any occasion, from casual tea times to festive gatherings.
All-purpose flour gives the cake its structure, while granulated sugar sweetens and aids in moisture retention. Butter, when softened and creamed, adds richness and a tender crumb. The eggs act as a binding agent, giving the cake a light and fluffy texture.
Whole milk ensures a moist cake, while the lemon zest and fresh lemon juice impart a bright, citrusy flavor. The baking powder is our leavening agent, ensuring the cake rises properly. A pinch of salt enhances all the flavors, and vanilla extract adds a subtle underlying sweetness. Finally, the glaze made from powdered sugar and lemon juice provides a tangy finish.
This cake shines on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of color, garnish with fresh berries or a sprig of mint. It’s a lovely addition to a brunch spread or a sweet ending to a light dinner.
Start by preheating your oven to 350°F. While it warms up, grab your Bundt pan and grease it generously. This is crucial for an easy release later. In a large mixing bowl, cream together your softened butter and granulated sugar until the mixture turns light and fluffy, which usually takes about 3 to 5 minutes.
Next, add your eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Stir in the lemon zest, lemon juice, and vanilla extract, mixing until everything is well combined.
In another bowl, whisk together your flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, alternating with the milk. Start and end with the flour mixture, folding gently after each addition to keep the batter smooth.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes before you invert it onto a wire rack to cool completely. While it cools, prepare your glaze by mixing powdered sugar with lemon juice. Once the cake is fully cooled, drizzle the glaze over the top.
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