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FRESH LEMON BUNDT CAKE

FRESH LEMON BUNDT CAKE

Sunshine in Every Bite: Fresh Lemon Bundt Cake

Looking for a delightful cake that's bursting with sunshine flavors? Look no further than this Fresh Lemon Bundt Cake! This recipe is perfect for any occasion, from afternoon tea parties to celebratory gatherings. It's light, moist, and packed with bright lemon flavor, making it a guaranteed crowd-pleaser.

Ingredients:

  • The Light and Fluffy Base:

    • 1 cup softened butter - Softened butter creams together with the sugar for a lighter and airier cake crumb.
    • 2 cups white sugar - Sugar adds sweetness and helps create the cake's structure.
  • The Egg Powerhouse:

    • 5 large eggs - Eggs provide structure, leavening, and richness to the cake.
  • The Dry Ingredients:

    • 2 cups all-purpose flour - All-purpose flour forms the base of the cake's structure.
  • The Zest of Sunshine:

    • 1 large lemon, zested - Fresh lemon zest adds a powerful and aromatic citrus flavor to the cake.
  • The Tangy Touch:

    • ¼ cup fresh lemon juice - Fresh lemon juice adds a delightful tang that complements the sweetness of the cake and enhances the lemon flavor.

Instructions:

  1. Preheat for Perfection: Begin by preheating your oven to 325 degrees Fahrenheit (165 degrees Celsius). This ensures the cake bakes evenly and develops a beautiful golden brown color.

  2. Preparing the Pan: Generously flour a bundt pan. This will help the cake release easily after baking. You can also grease the pan with cooking spray for additional non-stick insurance.

  3. Creaming the Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and white sugar until light and fluffy. This step incorporates air into the batter, resulting in a lighter cake.

  4. Adding the Eggs One by One: Once the butter and sugar are well creamed, add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated and contribute to the cake's structure.

  5. Alternating Dry and Wet Ingredients: In a separate bowl, whisk together the all-purpose flour. Now, you'll alternate adding the dry ingredients (flour) and the wet ingredients (lemon juice and zest) to the creamed butter mixture. Begin and end with the dry ingredients, mixing until just combined after each addition. This prevents overmixing, which can lead to a tough cake.

  6. Zest and Juice for Brightness: With the dry and wet ingredients incorporated, stir in the freshly grated lemon zest and lemon juice. Mix until everything is evenly combined and a batter forms.

  7. Baking to Golden Perfection: Pour the batter into your prepared bundt pan and spread it evenly. Place the pan in the preheated oven and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cooling and Serving Sunshine: Remove the cake from the oven and let it cool completely in the pan at room temperature. Once cool, gently invert the pan onto a serving plate to release the cake.

  9. Savoring the Sunshine Flavor: Slice and serve your Fresh Lemon Bundt Cake. Enjoy the burst of sunshine flavors in every single bite!

Tips:

  • For an extra lemony glaze, whisk together powdered sugar, fresh lemon juice, and a touch of milk until smooth. Drizzle this glaze over the cooled cake for a beautiful and flavorful finish.
  • You can substitute granulated sugar for the white sugar in a 1:1 ratio, but the cake may have a slightly denser texture.

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