Lemon Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tbsp fresh lemon zest (from about 3 lemons)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">60ml fresh lemon juice</li><li class="ingredients-single-item">180ml buttermilk, room temperature (or 175ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23-25cm (9-10 inch) Bundt pan</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour your Bundt pan, making sure to coat every ridge and crevice. This meticulous preparation ensures your cake will release beautifully after baking. Set the prepared pan aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This thorough mixing distributes the leavening agents evenly, ensuring a consistent rise throughout your cake. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming process creates tiny air pockets that give your cake its tender structure. The mixture should become noticeably paler in color and increase in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl frequently. The eggs provide both fat for richness and protein for structure. Adding them gradually prevents the mixture from curdling, which would result in a denser cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the lemon zest and vanilla extract until well combined. The oils in the lemon zest will infuse the batter with bright citrus flavor, while the vanilla adds depth and complexity.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Combine the lemon juice and buttermilk in a measuring cup. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture (beginning and ending with flour). Mix just until incorporated after each addition. This alternating method prevents overmixing and helps maintain a tender crumb, while the acidity in both lemon juice and buttermilk activates the baking soda for proper leavening.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles that might create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and will have started to pull away slightly from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 10 minutes – this timing is crucial as it allows the structure to set while keeping the cake warm enough to release. Then invert onto a wire cooling rack and carefully remove the pan. If the cake resists, tap the pan gently or run a thin knife around the edges. Let the cake cool completely before glazing, about 1-2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the glaze, whisk together the powdered sugar, 2 tablespoons of lemon juice, and zest in a small bowl until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired consistency – the glaze should be thick but pourable. For a more opaque glaze, use less juice; for a thinner, more transparent glaze, add slightly more.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the cooling rack with your cake over a baking sheet to catch drips. Pour or spoon the glaze evenly over the cooled cake, allowing it to drip naturally down the ridges of the Bundt. Let the glaze set for at least 30 minutes before slicing. For the most defined slices, use a sharp knife dipped in hot water and wiped clean between cuts.</li></ol>