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Lemon bundt cake with icing on a white plate, showcasing its beautiful texture

Lemon Bundt Cake

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This lemon bundt cake is a delightfully moist cake bursting with refreshing lemon flavor, perfect for gatherings or a simple dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour For the cake base.
  • 1 cup Granulated sugar Adds sweetness to the cake.
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 pinch Salt To enhance flavors.
Wet Ingredients
  • 1/2 cup Unsalted butter, softened Ensure it’s at room temperature.
  • 3 large Eggs For fluffiness and structure.
  • 1/4 cup Fresh lemon juice Freshly squeezed for the best flavor.
  • 1 tbsp Lemon zest Grated from fresh lemons.
  • 1 tsp Vanilla extract To enhance flavor.
  • 1/2 cup Milk or water Used to achieve the right batter consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare your bundt pan by greasing it well.
  2. In a mixing bowl, cream together your softened butter and sugar until light and fluffy.
  3. Add the eggs in one at a time, beating well after each addition.
  4. Stir in the lemon zest and juice, followed by the vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with milk or water until fully incorporated.
  7. Pour the batter into your prepared bundt pan and smooth the top.
Baking
  1. Bake for about 40-45 minutes, or until a toothpick inserted comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 250mgFiber: 1gSugar: 15g

Notes

To enhance flavors, use fresh lemons rather than bottled juice. Don’t skip the cooling step to maintain the cake structure.
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