Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 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 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions:
- Preheat your oven:
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan, making sure to get into all the crevices.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cake:
- Pour the batter into the prepared bundt pan and spread it evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable.
- Glaze the Cake:
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Enjoy your moist and tangy glazed lemon bundt cake!
