Indulge in a slice of this moist and tangy fresh lemon bundt cake. Made with real lemons, this homemade dessert is bursting with bright citrus flavor. The tender crumb and sweet glaze make it the perfect treat for any occasion.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Directions
- Preheat the oven to 350°F (175°C), and grease a bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the buttermilk, fresh lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the greased bundt pan and spread it evenly.
- Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar, fresh lemon juice, and lemon zest.
- Once the cake has cooled, drizzle the glaze over the top of the cake, allowing it to drip down the sides.
- Slice and serve the delicious fresh lemon bundt cake to enjoy its citrusy goodness!
