Easy lemon bliss: step-by-step guide to conquering the everything bundt cake lemon recipe

Indulge in the tantalizing flavors of our Everything Bundt Cake Lemon recipe, where every bite bursts with the invigorating tang of citrus. This delightful twist on the classic Bundt cake is sure to become a favorite among lemon enthusiasts and cake lovers alike.

Ingredients:

For the Cake:

• 1 3/4 cups (218g) all-purpose flour
• 1 1/2 teaspoons (7g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/4 teaspoon (1g) salt
• 1 cup (2 sticks / 227g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs
• 1 cup (240ml) buttermilk
• 1 tablespoon (15ml) lemon zest
• 1/4 cup (60ml) freshly squeezed lemon juice

For the Glaze:

• 1 cup (120g) powdered sugar
• 1-2 tablespoons (15-30ml) freshly squeezed lemon juice

Instructions:

1. Preheat oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time: Add the eggs one at a time, beating well after each addition.
5. Alternate wet and dry ingredients: Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Add lemon: Stir in the lemon zest and lemon juice.
7. Pour into pan: Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. Make glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice as needed to achieve a thin, pourable consistency.
11. Glaze the cake: Pour the glaze over the cooled cake, allowing it to drip down the sides.

Tips for a Perfect Everything Bundt Cake Lemon:

• Use fresh lemon zest and juice for the best flavor.
• Don’t overmix the batter, as this can result in a tough cake.
• If you don’t have a Bundt pan, you can use a 9×13-inch baking pan.
• Let the cake cool completely before glazing, as the glaze will soak into the warm cake.
• Decorate with additional lemon slices or sprinkles for a festive touch.

Variations:

• Lemon Blueberry Bundt Cake: Add 1 cup of fresh or frozen blueberries to the batter.
• Lemon Poppy Seed Bundt Cake: Stir in 1/4 cup of poppy seeds to the batter.
• Lemon Sour Cream Bundt Cake: Substitute sour cream for the buttermilk.

Serving Suggestions:

• Serve the Everything Bundt Cake Lemon warm or at room temperature.
• Pair it with a cup of tea or coffee for a delightful afternoon snack.
• Top with whipped cream or ice cream for a decadent dessert.

Storage:

• Store the cake in an airtight container at room temperature for up to 3 days.
• Freeze the cake for up to 2 months. Thaw at room temperature before serving.

Why You’ll Love This Everything Bundt Cake Lemon Recipe:

• Zesty and refreshing: The burst of lemon flavor in every bite is invigorating and addictive.
• Moist and tender: The buttermilk and oil in the batter create a moist and tender cake that melts in your mouth.
• Versatile: This recipe can be easily customized to suit your preferences.
• Perfect for any occasion: Whether it’s a birthday, a special celebration, or just a sweet treat, this cake is sure to impress.

Basics You Wanted To Know

Q: Can I use bottled lemon juice instead of fresh lemon juice?
A: Yes, you can use bottled lemon juice, but fresh lemon juice will provide the best flavor.
Q: Can I substitute another citrus fruit for the lemon?
A: Yes, you can substitute lime or orange zest and juice for the lemon.
Q: Can I make this cake gluten-free?
A: Yes, you can use gluten-free flour in place of the all-purpose flour.
Q: Can I make this cake dairy-free?
A: Yes, you can substitute plant-based milk for the buttermilk and olive oil for the butter.
Q: How can I prevent the glaze from becoming too thick?
A: Add more lemon juice to the glaze until it reaches a thin, pourable consistency.