Lemon Bundt Cake

Lemon Bundt Cake

  • Preparation 20 min
  • Cooking 45 min
  • Cooling 4 h
  • Makes 10 to 12 servings
  • Vegetarian
  • Nut-free
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Ingredients

  • Cake

    • 2 1/4 cups (315 g) unbleached all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 3/4 cup (165 g) unsalted butter, softened
    • 1 3/4 cup (370 g) sugar
    • 2 lemons, the grated zest
    • 3 eggs
    • 1/2 cup (125 ml) lemon juice
    • 1/2 cup (125 ml) buttermilk (see note)
  • Icing

    • 1 1/2 cups (195 g) icing sugar
    • 2 tbsp (30 ml) lemon juice

Preparation

  • Cake

  • Icing

Note from Ricardo

If you buy buttermilk, remember that any left over can be frozen for another recipe.

If you don’t have buttermilk, make a substitute with 1 tbsp (15 ml) of white vinegar per 1 cup (250 ml) of milk.

Personal Note