I recently was asked if I had a recipe for a lemon cake. After much research and help from my mom, I found a great recipe. This recipe is adapted from Cooks Illustrated. It’s very lemony and easy to make!
Lemon Bundt Cake
3 Lemons, zested, then juiced for 3 tablespoons juice
3 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Vanilla Extract
3/4 cup low-fat Buttermilk
3 large Eggs, at room temperature
1 large egg yolk, at room temperature
18 tablespoons unsalted Butter (2 1/4 sticks), at room temperature
2 cups Sugar
1. Preheat oven to 350 degrees. Grease and flour a bundt pan.
2. Mix the zest of 3 lemons with 3 tbsp lemon juice in a small bowl and set aside to soften.
3. Sift together the flour, baking powder, baking soda, and salt in large bowl.
4. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl.
5. In a small bowl, gently whisk eggs and yolk to combine.
*Use a stand mixer if you have one, if not, use a large bowl to start mixing ingredients*
6. Cream together the butter and sugar until pale and fluffy.
7. Add half of the eggs, and mix until incorporated. Add the remaining eggs and mix.
8. Add about one-third of flour mixture, followed by half of buttermilk mixture. Repeat using half of remaining flour mixture and all of remaining buttermilk mixture.
9. Add the remaining flour mixture, until the batter is thoroughly combined.
10. Pour into greased bundt pan and bake for 45-50 mins until the top is golden brown and a toothpick comes out clean.
While the bundt cake is baking you can prepare the lemon glaze.
3 tablespoons Lemon Juice
1 tablespoon Buttermilk
2 cups Powdered Sugar
1. Mix all ingredients together with a whisk.
*The glaze will be thicker than you think it should be*
When the cake is done, cool on a wire rack for about 10 minutes.
Then, flip cake over a wire rack. Put a piece of foil underneath the wire rack on the counter so that clean-up is easier.
Pour half of the glaze on the bundt cake while it’s still warm. Let the bundt cake cool for another hour and pour the remainder of the glaze on top.
This cake is best enjoyed on the day that it’s made. If you’re making it ahead of time, it may become more dense the next day.