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Lemon Bundt Cake Recipe

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This recipe for Lemon Bundt Cake, by , is from Anne Marie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Anne McGarvey
Category:
Category:
 

With Lemon Glaze
Ingredients:  
Ingredients:  
- Nonstick baking spray
- All-Purpose Flour - 3 c
- Lemon Zest - 2 lemons
- Baking Soda - ½ tsp
- Sea Salt - ½ tsp
- Room Temperature Butter - 2 sticks
- Sugar - 2 c
- Eggs - 4
- Buttermilk - 1 cup
- Powdered Sugar - 1 cup
- Lemon Juice - 1 - 2 tbsp
Directions:
Directions:
1. Preheat oven to 350ºF. Spray Baking Pan
2. In a medium bowl, whisk together the flour, lemon zest, baking soda, and salt. Set aside.
3. Beat butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition
4. Turn the mixer to low speed and alternately add the flour and buttermilk, beginning and ending with the flour. Mix just until incorporated
5. Spoon the batter into the prepared pan. Shake the pan gently and knock it once or twice firmly on the counter to settle any bubbles
6. Bake until a tester inserted midway between the edge and the center tube comes out clean, 50 to 55 minutes
7. Cool in the pan on a rack for 30 minutes, then unmold the rack to cool completely
8. Meanwhile, make the lemon glaze. Add powdered sugar to a medium bowl. Whisk enough juice to make a soft glaze that drips in a wide ribbon off the whisk
9. Drizzle glaze on cake
Number Of Servings:
Number Of Servings:
12-14
Personal Notes:
Personal Notes:
Great Summer Dessert

 

 

 

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